Chicken Chow Mein

“Chow mein” translates to “fried noodles.” This springy egg noodle is a great one-pan dinner that includes protein, veggies, carbs and aromatics. It’s also a meal that perfectly satisfies the next day, whether it’s rewarmed or served cold. We like to serve this with our spicy, garlicky chili crisp.

Chicken Chow Mein

This springy egg noodle dish is a great one-pan dinner that includes protein, veggies, carbs and aromatics.

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Course Main Course

Cuisine Chinese

Servings 2

Ingredients

  

Chicken Marinade

• 6 boneless, skinless chicken thighs cut into small chunks or strips
• 1 tbsp Shaoxing wine Chinese cooking wine
• 1 tbsp soy sauce
• 2 tsp cornstarch
• pinch salt

Noodles

• 450 g pkg Hong Kong-style fresh chow mein noodles see note #1
• 1 tbsp oyster sauce
• 2 tsp soy sauce
• 2 tsp sesame oil
• 1 tsp granulated sugar
• ½ tsp white pepper or black pepper
• ¼ tsp salt
• 1½ cups sodium-reduced chicken stock
• 1 tbsp cornstarch
• 2 tbsp cold water
• 3½ tbsp vegetable oil divided
• 3 cloves garlic finely chopped
• 1 bunch green onions cut into chunks, white and light-green parts separated
• 1 bunch choy sum (see note #2) or baby bok choy (450 g) washed, trimmed and torn in half

Instructions

 

• In bowl, add chicken, Shaoxing wine, soy sauce, cornstarch and salt, tossing to coat. Let marinate 10 to 15 minutes.
• Place chow mein in a large bowl; cover with hot tap water and let stand 1 minute. Drain and set aside.
• In a 2-cup measure, stir together oyster sauce, soy sauce, sesame oil, sugar, pepper and salt; stir in chicken stock. In small bowl, stir together 1 tbsp cornstarch and 2 tbsp cold water.
• Heat 2½ tbsp of the vegetable oil in extra-large skillet over high heat until hazy. Spread noodles in an even flat circle and fry until brown and crispy, 4 to 5 minutes. Flip using large spatula and continue cooking 2 to 3 minutes. Slide onto platter.
• Heat remaining 1 tbsp oil over high heat until hazy. Add chicken, spreading out evenly, and cook, stirring, until browned, 2 to 3 minutes; add garlic and white parts of green onions, stirring for 30 seconds. Add chicken stock mixture and bring to a boil.
• Stir in choy sum, then cornstarch mixture and cook, stirring; bring to a boil. Stir in green onions and immediately pour over crispy noodles.
• Serve with chili crisp or hot sauce.

Notes

1. Look for bags of fresh chow mein noodles – sometimes called “Hong Kong style” or “Cantonese style” – in the refrigerated section of large grocery stores or Asian markets.
2. Choy sum is a tender and slightly sweet Chinese leafy green; it has a texture that’s close to bok choy and is a member of the brassica mustard family.

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