Chow Mein
Stir-fried chow mein with chicken, shredded cabbage and carrots, and a savory oyster-soy sauce.
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
- Whisk the sauce: in a small bowl combine 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 the sauce aside.
- Prep the chicken: pat 1 lb boneless skinless chicken breasts dry, season with salt and pepper, and cut into thin strips or bite-size pieces.
- Heat a large pan or wok over high heat. Add 1 tablespoon vegetable oil. When the oil is hot and shimmering, add the chicken in a single layer and sauté, stirring occasionally, until cooked through and no longer pink (about 4–6 minutes). Remove the chicken to a plate.
- Add 1 more tablespoon vegetable oil to the pan. Add 2 cups finely shredded cabbage, 1 large shredded carrot, 2 ribs chopped celery, and the white parts of 4 chopped green onions. Stir-fry over high heat for 1–2 minutes, until vegetables begin to soften but remain crisp.
- Add 3 cloves minced garlic and 2 teaspoons freshly grated ginger to the vegetables and stir-fry 30 seconds until fragrant. Remove the vegetables to a plate.
- Add the final 1 tablespoon vegetable oil to the pan. Add 14 oz yakisoba refrigerated noodles (or 16 oz chow mein noodles); if using refrigerated yakisoba, separate the noodles before adding. Stir-fry the noodles about 1 minute to heat through.
- Re-whisk the sauce if needed, then pour it over the noodles. Cook, tossing or stirring, until the sauce thickens slightly and coats the noodles, about 1–2 minutes.
- Return the cooked chicken and the cooked vegetables to the pan along with 1 cup fresh bean sprouts (optional). Toss everything together and stir-fry 1 minute more, until heated through and evenly coated with sauce.
- Transfer to plates, garnish with the green parts of the chopped green onions, and serve immediately.
Equipment
- large pan or wok
- Small Bowl
- Plate
- Whisk or fork
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.