Cross-Cultural · China

Chicken Chow Mein (鷄肉炒麵)

Name: Chicken Chow Mein (鷄肉炒麵)
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Yield: 4 servings
Ingredients: 18 oz thick fresh chow mein noodles, 510g; 12 oz boneless chicken thigh, cut into thin strips (340g); 6 oz cabbage, cut into 1/2-inch strips (170g); 4 oz bean sprouts, 115g; 2 oz red onion, cut into strips (57g); 2 oz carrot, cut into thin strips (57g); 1 oz green onion, cut into 1-inch pieces (28g); 4 tbsp cooking oil, divided; 1 tbsp oyster sauce, for chicken marinade; 3 tsp cornstarch, for chicken marinade; 3 tbsp water, for chicken marinade; 1/4 tsp white pepper; 2 tbsp oyster sauce, for sauce; 2 tbsp light soy sauce; 2 tsp dark soy sauce; 1 tsp sugar; 1 tsp chicken bouillon powder; 1 tbsp sesame oil

Thick egg noodles steamed then seared golden in a wok, tossed with chicken, cabbage, bean sprouts, and a soy-oyster sauce

chinesecantonesenoodleschow-meinchickenstir-fryweeknight

Jump to Recipe

Chow mein means "fried noodles," and the technique that makes good chow mein is not the frying of the toppings but the frying of the noodles themselves. The noodles go into a screaming-hot wok with oil and are left to sit undisturbed for a full minute, developing a golden-brown crust on the bottom. Then they are flipped and the other side gets the same treatment. This searing is what gives chow mein its signature color and texture: crispy and slightly chewy on the outside, soft and saucy on the inside.

The noodle preparation has a step that most recipes skip: steaming before boiling. Fresh thick chow mein noodles are steamed first for 12 to 15 minutes, which kickstarts the cooking without letting them absorb water. Then they go into boiling water for 2 to 3 minutes to finish. This two-stage process produces noodles that are cooked through but not waterlogged, which is essential for getting a good sear in the wok. Soggy noodles steam instead of frying and never develop that golden crust.

The chicken is marinated with oyster sauce and cornstarch, seared in the wok, and removed. The vegetables go in next: cabbage, carrots, and onion, all cut into long strips that match the noodle shape. Everything comes back together at the end with the sauce, a simple combination of oyster sauce, soy sauce, dark soy sauce, sugar, and sesame oil.

At a Glance

Yield

4 servings

Prep

20 minutes

Cook

15 minutes

Total

35 minutes

Difficulty

Medium

Ingredients

4 servings

18 ozthick fresh chow mein noodles, 510g
12 ozboneless chicken thigh, cut into thin strips (340g)
6 ozcabbage, cut into 1/2-inch strips (170g)
4 ozbean sprouts, 115g
2 ozred onion, cut into strips (57g)
2 ozcarrot, cut into thin strips (57g)
1 ozgreen onion, cut into 1-inch pieces (28g)
4 tbspcooking oil, divided
1 tbspoyster sauce, for chicken marinade
3 tspcornstarch, for chicken marinade
3 tbspwater, for chicken marinade
1/4 tspwhite pepper
2 tbspoyster sauce, for sauce
2 tbsplight soy sauce
2 tspdark soy sauce
1 tspsugar
1 tspchicken bouillon powder (optional)
1 tbspsesame oil

Method

1
Steam noodles over boiling water for 12-15 min. Transfer to the boiling water, boil 2-3 min, stir to loosen. Drain.
2
Marinate chicken strips with oyster sauce, cornstarch, water, white pepper.
3
Mix sauce: oyster sauce, soy sauces, sugar, chicken bouillon.
4
Add oil to marinated chicken. Sear in smoking-hot wok on medium, flip when browned. Remove when done.
5
Stir-fry onion until aromatic, add cabbage (20-30 sec), carrots (30 sec on high). Remove.
6
Add oil, spread noodles, sear 1 min for golden crust. Flip, sear 1 min. Lower heat, pour sauce over noodles. Add chicken, vegetables, bean sprouts. Toss. Finish with sesame oil.