Crispy Golden Chow Mein
A tangle of wok-charred egg noodles stir-fried until golden and slightly crispy, loaded with tender chicken, crunchy bean sprouts, and vibrant vegetables all tossed in a savory-sweet oyster sauce glaze. The contrast between the chewy interior and caramelized edges of the noodles is what makes proper chow mein irresistible. This is weeknight Chinese cooking at its very best.
Ingredients
- 12 oz fresh or dried thin egg noodles (chow mein noodles)
- 8 oz boneless chicken breast or thigh, thinly sliced
- 1 cup bean sprouts
- 1 medium carrot, julienned
+ 12 more ingredients
Instructions
Cook the noodles according to package directions until just shy of done. Drain, rinse briefly under cold water to stop cooking, and toss with 1 tsp of the vegetable oil to prevent sticking. Spread on a plate to dry slightly.
Toss the sliced chicken with cornstarch and Shaoxing wine. Set aside.
In a small bowl, mix the oyster sauce, soy sauce, dark soy sauce, sesame oil, and sugar.
Heat 1 tbsp vegetable oil in a wok over high heat. Sear the chicken for 2-3 minutes until golden. Remove and set aside.
Add another 1 tbsp oil to the wok. Spread the noodles in an even layer and let them fry undisturbed for 2 minutes until the bottom is golden and crispy. Flip and crisp the other side for another minute.
Push noodles to one side, add the remaining 1 tbsp oil, and stir-fry the garlic, carrot, celery, and cabbage for 2 minutes until slightly softened.
Return the chicken, add the bean sprouts and scallions, pour in the sauce, and toss everything together vigorously for 1 minute until the noodles are evenly coated and the sauce is absorbed. Serve immediately.
Nutrition Estimate
Per serving • Estimated by Blinner AI