Chicken Chow Mein
Chicken Chow Mein
- 8 oz fresh egg noodles or steamed chow mein/chow mein
- 4 oz chicken breast, cut into pieces
- 3 tablespoons oil
- 3-4 cloves garlic, finely minced
- 2 oz cabbage, finely sliced
- 1/2 small carrot, peeled and cut into thin strips
- 1 heaping tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1/4 teaspoon dark soy sauce, optional, for coloring purpose
- 1 tablespoon sugar
- 1/2 teaspoon sesame oil
- 3 tablespoons water
- 3 dashes white pepper powder
- Pinch of salt
- 4 oz bean sprouts, rinsed and drained
- 2 stalks scallion, cut into 2-inch lengths
- 1/2 teaspoon baking soda
- 1 teaspoon soy sauce
- 1 teaspoon corn starch
- Prep the noodles according to the packaging instructions.
- Marinate the chicken breast with the baking soda, for about 10 minutes. Rinse the chicken thoroughly with cold water, for a few times, until the baking soda is completely washed off. Pat dry the chicken with paper towels and add the soy sauce and corn starch to the chicken. Stir to coat well and set aside for 10 minutes.
- Heat up a wok or pan over high heat. When it’s heated, add the oil to the wok/pan. Add the garlic and stir-fry until aromatic, follow by the chicken. Stir-fry until the chicken is half cooked or the surface turns opaque, then add in the cabbage and carrot, stir continuously. Add the noodles into the wok/pan, follow by the oyster sauce, soy sauce, dark soy sauce, sugar, sesame oil, water, white pepper, and pinch of salt. Stir back and forth and toss the noodles, for about 1 minute. Add the bean sprouts, stir to combine well. As soon as the bean sprouts are cooked, add the scallion, stir a few more times, dish out and serve immediately.
- Prepping the noodles involve rinsing the noodles thoroughly with cold water, and then drained before cooking. Some noodles involve soaking the noodles with hot water, drained before cooking. Please follow the packaging instructions to get the best results. If you use dried egg noodles, please also follow the instructions on the back of the package.
- Egg noodles, or Chinese chow mein are labeled differently: chow mein, steamed chow mein, pan-fried chow mein, egg noodles, Hong Kong egg noodles, etc. Please refer to the picture above when choosing your chow mein. The picture on the left is the noodles out of the package, and the picture on the right is the noodles after prepping (but before cooking).