Chicken chow mein—what a delightful chaos of flavors! Picture this:
tender chicken mingling with crunchy veggies and silky noodles, all tangled up in a savory sauce that whispers of far-off places. It’s like a culinary journey right in your kitchen, no passport required.
Whether it’s a busy weeknight or a lazy Sunday afternoon, this dish is a real crowd-pleaser, promising to deliver that satisfying slurp with every bite.
Steps
- Marinate the chicken by mixing it with 1 tablespoon of the sauce and set aside for 10 minutes.
- Prepare the noodles according to the package instructions, then drain them well.
- Heat oil in a wok or large frying pan over high heat, add garlic, and stir-fry for 10 seconds until golden.
- Add the marinated chicken to the pan, stir-frying until it browns slightly, about 1 minute.
- Stir in the cabbage, carrot, and white parts of the shallots, and cook for 1.5 minutes until the cabbage is mostly wilted.
- Add the prepared noodles, remaining sauce, and water to the pan, and stir-fry for 1 minute.
- Add the bean sprouts and remaining shallots, tossing them through for 30 seconds until the sprouts begin to wilt.
- Remove from heat and serve immediately while hot.
Ingredients
- 200g / 6 oz chicken breast or thigh fillets, thinly sliced
- 4 cups green cabbage, finely shredded
- 1 1/2 tbsp peanut oil (or other cooking oil)
- 2 cloves garlic, finely chopped
- 200g / 6 oz chow mein noodles
- 1 carrot, julienned
- 1 1/2 cups bean sprouts
- 3 green onions, cut into 5cm/2? pieces
- 1/4 cup (65 ml) water
- 2 tsp cornflour / cornstarch
- 1 1/2 tbsp soy sauce, all-purpose or light
- 1 1/2 tbsp oyster sauce (or substitute with Hoisin sauce)
- 1 1/2 tbsp Chinese cooking wine or Mirin
- 2 tsp sugar (reduce to 1 tsp if using Mirin)
- 1/2 tsp sesame oil
- White pepper (or substitute with black pepper)
Nutritional Values
Calories: 1108cal | Carbohydrates: 93g | Protein: 56g | Fat: 62.4g | Saturated Fat: 10.4g | Polyunsaturated Fat: 52g | Cholesterol: 152mg | Sodium: 2178mg | Fiber: 10.8g | Sugar: 18.4g
FAQ
- What makes Chow Mein different from other stir-fried noodles?
- Chow Mein is distinguished by its thin, crinkly-looking noodles that are lightly coated in flour. Unlike Lo Mein, which uses wet and oily noodles, Chow Mein noodles are dry and can be used for both soft and crispy dishes.
- Can I substitute Chow Mein noodles with another type?
- Yes, if you can’t find Chow Mein noodles, you can use Ramen noodles or other instant noodles without the seasoning packet. Thin spaghetti or other thin egg noodles also work, just ensure they contain egg in the ingredients.
- What are the key ingredients in Chow Mein sauce?
- The essential ingredients for Chow Mein sauce include soy sauce, oyster sauce, sesame oil, sugar, and cornstarch for thickening. The use of Chinese cooking wine is crucial for achieving a restaurant-level taste.
- Is a wok necessary for cooking Chow Mein?
- A wok is not essential for making Chow Mein. You can use a large skillet instead. Just make sure it’s big enough to toss the noodles without spilling.
- What proteins can be used in Chow Mein?
- While chicken is popular, you can substitute with sliced pork, beef, turkey, prawns, or even ground meat. If using chicken breast, tenderizing it with baking soda can yield a juicier result.
Tips
- Preparation is Key: Have all your ingredients ready before you begin cooking, as the dish comes together quickly in about 5 minutes.
- Alternative Noodles: If you can’t find chow mein noodles, use ramen or instant noodles, discarding the seasoning packets. Alternatively, thin spaghetti or egg noodles can work well too.
- Versatile Protein Options: While chicken thigh is recommended for juiciness, feel free to substitute with other proteins like pork, beef, shrimp, or even ground meat.
- Focus on the Sauce: The sauce is the key to making this dish taste like it’s from a restaurant. Ensure you have soy sauce, oyster sauce, sesame oil, sugar, and cornstarch for the perfect flavor and consistency.
Equipment
- Wok or Large Skillet – While a skillet can suffice, a wok is ideal for stir-frying due to its shape and heat distribution.
- Julienne Peeler or Mandoline Slicer – Useful for cutting vegetables like carrots into julienne strips.
- Chopsticks or Noodle Tongs – Helpful for tossing noodles and ingredients in the wok or skillet.
- Chinese Cooking Wine (Shaoxing Wine) – Essential for achieving authentic flavor; not always available in regular grocery stores.
- Instant Read Thermometer – Useful for ensuring proteins like chicken are cooked to the appropriate temperature, though not explicitly mentioned, it can be helpful in cooking.
