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Chow Mein Recipe

An exceptionally flavorful Chow Mein that rivals the taste of authentic Chinese restaurant versions. The essence lies in its perfectly balanced sauce and the rapid stir-fry method that retains texture and freshness. Suitable for your choice of protein, this quick recipe ensures a delicious result in minutes.
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Course: Noodles
Cuisine: Chinese
Keyword: Chow Mein Recipe
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Ingredients

  • 1 1/2 tbsp peanut oil or any neutral cooking oil
  • 1/2 tsp sesame oil
  • 200 g / 6 oz chicken breast or thigh fillets thinly sliced
  • 1 carrot julienned
  • 1 1/2 cups bean sprouts
  • 200 g / 6 oz chow mein noodles
  • 2 cloves garlic finely chopped
  • 1/4 cup 65 ml water
  • 3 green onions cut into 5cm pieces
  • 4 cups green cabbage finely shredded

Chow Mein Sauce

  • 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 cornflour cornstarch
  • White pepper or black pepper, as substitute
  • 2 tsp sugar use 1 tsp if using mirin

Instructions

  • Combine cornflour with soy sauce in a small bowl, then stir in oyster sauce, Chinese cooking wine, sugar, sesame oil, and pepper to complete the sauce mixture.
  • Pour 1 tablespoon of the sauce over the sliced chicken, mix to coat evenly, and allow it to marinate for 10 minutes.
  • Cook the chow mein noodles as directed on the package, typically by soaking in boiled water for one minute. Drain thoroughly.
  • Heat the oil in a wok or a large frying pan over high heat. Once shimmering, add the garlic and stir-fry for approximately 10 seconds until it begins to brown.
  • Introduce the marinated chicken and stir-fry for about 1 minute, just until it starts to brown but remains uncooked inside.
  • Add the shredded cabbage, julienned carrot, and the white parts of the green onions. Stir-fry for 1½ minutes until the cabbage softens.
  • Toss in the drained noodles, pour over the prepared sauce along with 1/4 cup of water, and stir-fry for 1 minute, ensuring everything is well coated.
  • Add the bean sprouts and the green tops of the onions, and toss for another 30 seconds until the sprouts just begin to wilt.
  • Remove from the heat and serve hot without delay.

Notes

Thigh meat is preferred for its juiciness, though breast or tenderloin also work well. Consider velveting for a restaurant-quality texture.
Alternate proteins such as beef, pork, shrimp, or ground meats can be substituted as desired.
Chow mein noodles can be sourced from Asian grocers or the refrigerated section of select supermarkets.
Avoid using dark or sweet soy sauce. Gluten-free tamari is an acceptable replacement.
If avoiding alcohol, substitute Chinese cooking wine with chicken stock in the sauce and also replace the added water with broth.