Chow Mein
Stir-fried chow mein with chicken, shredded vegetables, and a savory oyster-soy sauce. Quick weeknight noodle stir-fry.
Servings: 5 servings
Ingredients
Ingredients
- 14 ozyakisoba refrigerated noodles or 16 oz chow mein noodles*
- 1 lbboneless skinless chicken breasts
- salt and pepper
- 3 Tablespoonvegetable oil or canola oil, divided
- 2 cupsfinely shredded cabbage**
- 1 largecarrot shredded
- 2 ribscelery chopped
- 4 green onions chopped, white and green separated
- 3 clovesgarlic minced
- 2 teaspoonsfreshly grated ginger
- 1 cupfresh bean sprouts optional
- 1/4 cupoyster sauce
- 1/3 cuplow-sodium soy sauce
- 2 Tablespoonssesame oil
- 1 Tablespoonrice vinegar
- 1 teaspooncornstarch
- 1 Tablespoonlight brown sugar
- 1-2 teaspoonsAsian Garlic Chili Sauce for spice, optional
Instructions
Instructions
- Make the sauce: In a small bowl whisk together 1/4 cup oyster sauce, 1/3 cup low-sodium soy sauce, 2 tablespoons sesame oil, 1 tablespoon rice vinegar, 1 teaspoon cornstarch, 1 tablespoon light brown sugar, and 1–2 teaspoons Asian Garlic Chili Sauce (optional). Set aside.
- Prepare the noodles: If using 16 oz chow mein noodles that require cooking, cook them according to package instructions, drain, and set aside. If using 14 oz refrigerated yakisoba noodles, separate/loosen the noodles by hand and set aside.
- Slice the 1 lb boneless skinless chicken breasts into thin strips or bite-size pieces and season with salt and pepper.
- Heat a large pan or wok over high heat until hot. Add 1 tablespoon vegetable (or canola) oil. Add the chicken in a single layer and sauté, stirring occasionally, until cooked through and browned (about 4–6 minutes). Remove the chicken to a plate.
- Add the second tablespoon of oil to the hot pan. Add 2 cups finely shredded cabbage, 1 large shredded carrot, 2 ribs chopped celery, and the white parts of the 4 chopped green onions. Stir-fry over high heat 1–2 minutes, until vegetables are bright and beginning to soften.
- Add 3 cloves minced garlic and 2 teaspoons freshly grated ginger to the pan and stir 30 seconds until fragrant. Remove the vegetables to a plate.
- Add the last tablespoon of oil to the pan. Add the prepared noodles and stir-fry about 1 minute to heat and separate them.
- Give the sauce a quick whisk (to re-suspend the cornstarch) and pour it over the noodles. Cook, tossing frequently, until the sauce thickens and coats the noodles, about 1–2 minutes.
- Return the cooked chicken and vegetables to the pan along with 1 cup fresh bean sprouts (optional). Toss everything together and cook 1–2 minutes more, until heated through and well coated with sauce.
- Remove from heat, garnish with the green parts of the chopped green onions, and serve immediately.
Equipment
- Small Bowl
- large pan or wok
- Plate
Notes
Notes
Cabbage and Carrots:
If you’re in a hurry, you could use bagged coleslaw mix that has shredded cabbage and carrots.
Chow Mein Noodles:
I often use Yakisoba noodles because I can get them at my local grocery stores (discard the seasoning packet), but for the most authentic noodles, use fresh chow mein noodles from a local Asian foods market, or Dry chow mein noodles that are labeled as “hong kong” or “pan fried” chow mein noodles, which have already been par-boiled and can be added right to the pan. You could also use dry wonton noodles or lo mein noodles, cook according to package instructions, drain well, and remove excess moisture from them before adding to stir-fry.
Add More Vegetables
like Bok choy, bell peppers, mushrooms, snap peas, broccoli, and water chestnuts would all work well.
Protein:
Substitute beef, tofu, or shrimp.
Vegetarian:
Leave out the chicken, or swap with tofu or your favorite vegetarian protein source.
Vegan:
Leave out the chicken, or swap with your favorite vegan protein source. Substitute hoisin sauce instead of the oyster sauce.
Cabbage and Carrots:
If you’re in a hurry, you could use bagged coleslaw mix that has shredded cabbage and carrots.
Chow Mein Noodles:
I often use Yakisoba noodles because I can get them at my local grocery stores (discard the seasoning packet), but for the most authentic noodles, use fresh chow mein noodles from a local Asian foods market, or Dry chow mein noodles that are labeled as “hong kong” or “pan fried” chow mein noodles, which have already been par-boiled and can be added right to the pan. You could also use dry wonton noodles or lo mein noodles, cook according to package instructions, drain well, and remove excess moisture from them before adding to stir-fry.
Add More Vegetables
like Bok choy, bell peppers, mushrooms, snap peas, broccoli, and water chestnuts would all work well.
Protein:
Substitute beef, tofu, or shrimp.
Vegetarian:
Leave out the chicken, or swap with tofu or your favorite vegetarian protein source.
Vegan:
Leave out the chicken, or swap with your favorite vegan protein source. Substitute hoisin sauce instead of the oyster sauce.