Chinese · Lunch
Chinese Chicken Chow Mein
Crispy-edged egg noodles stir-fried with chicken, cabbage, bean sprouts, and spring onion in a soy and oyster sauce glaze, the most ordered noodle dish at Chinese restaurants across America.
$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
545Calories
28gProtein
22gFat
58gCarbs
4gSugar
3gFiber
780mgSodium
85mgChol
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Instructions
1
Prep
Toss chicken with cornstarch, Shaoxing wine, and white pepper. Blanch noodles 1 minute, drain, toss with oil. Shred cabbage, julienne carrot, mince garlic, grate ginger, cut spring onion into 5cm lengths. Mix oyster sauce, both soy sauces, and sesame oil.
2
Sear
Heat 4 tbsp oil in a wok over high heat until smoking. Stir-fry chicken 4–5 minutes until golden and cooked through. Remove and set aside.
3
Saute
Add garlic and ginger, toss 20 seconds until fragrant. Add carrot and cabbage, stir-fry 2–3 minutes until just softened.
4
Build
Spread noodles across the wok, press down, leave untouched 1–2 minutes to char lightly on the base. Return chicken, pour sauce over, toss everything together over high heat 1–2 minutes until evenly coated.
5
Finish
Add bean sprouts and spring onion, toss 30 seconds keeping them crisp. Remove from heat.
6
Plate
Transfer to bowls or plates and serve immediately while the noodle edges remain crispy.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) fresh thin egg noodles
- 300g (10.6 oz) boneless chicken thigh
- 200g (7.1 oz) napa cabbage
- 160g (5.6 oz) bean sprouts
- 1 small carrot
- 4 scallions
- 8 garlic cloves
- 1 tsp fresh ginger
- 3 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tsp Shaoxing rice wine
- 0.5 tsp white pepper
- 4 tbsp neutral oil