Chicken Chow Mein 雞炒麵

There are many ways to make stir fried noodles (chow mein 炒麵), some with meat or seafood, some with just a few simple vegetables and soy sauce. Food trucks, home chefs and restaurants, they all have their own style and method to make delicious noodles that nobody can resist. People normally use thin egg noodles to make chow mein, which are similar to wonton noodles. Frankly you can use whatever noodles you like. It is fun to try different noodles. I prefer thin rice noodles (mei fun 米粉), stir fried or in soup broth.

For best flavor and texture, garlic chives and bean sprouts are often added to stir fried noodles toward the end. But I usually don’t have them in the house. My best choice is to select fresh vegetables that are available to me readily. I have onions, mushrooms, celery and carrots in the house all the time.

It is important to cook this dish in batches. To start, pan fry the meat first, dish up and put aside. Next saute the vegetables, dish up and put aside. Get the wok and oil (2 tablespoons) very hot, add the prepared noodles in the oil, quickly stir for 1 minute, make sure they are all coated with hot oil. Add the prepared sauce mixture, mix with noodles. Keep stirring and moving the noodles constantly for 2 to 3 minutes, then add the meat and vegetables, stir well with noodles, cook until hot. All the sudden you have this gorgeous pile of noodles right under your nose, smell it. What else can you do but to eat it. Dig in.

Chicken Chow Mein 雞炒麵


Chicken Chow Mein 雞炒麵

  • Servings: 3 to 4 | Recipe by Leslie at Soups Ahoy
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Chicken Chow Mein 雞炒麵

3 chicken thighs, remove excess fat, thinly sliced
1 tray pack (8 oz) mini bella mushrooms, thinly sliced
1 big onion, 2 cloves garlic, 2 celery, 1 regular carrot, sliced
1 bunch green onion, cut into 1-inch long, reserve 1 tablespoon chopped white part
1/2 cup low sodium chicken broth, mix with 1/2 cup water, cooked and put aside
4 dry noodle cakes, loosen in boiling hot water for 1 minute, drained, put in strainer

All-purpose sauce for cooking noodles:
1 teaspoon red vinegar, 1 teaspoon cooking wine, 1 teaspoon sugar
1 teaspoon sesame oil, 3 tablespoons soy sauce, 1 tablespoon olive oil
(1 to 2 teaspoons dark soy sauce for color, optional)
1 tablespoon reserved white part of the green onion, add to sauce

How to make it:
In a pot of boiling water, add a pinch of salt and 1 teaspoon cooking oil, then add dry noodle cakes. Quickly separate and loosen noodles for 1 minute, drained well. Put noodles in a large strainer, mix and turn to the other side a few times. Mix sauce ingredients in a bowl, put aside.

Season chicken with salt, garlic salt, black pepper, 1/2 tablespoon cooking wine and 1/2 tablespoon cornstarch. Pan fry until brown on both sides, dish up and put aside. Slightly saute onion, garlic, celery, carrot and mushroom, dish up and put aside.

In a large frying pan over high heat, add 2 tablespoons cooking oil, wait until very hot. Add noodles in the oil, wait 30 seconds, quickly stir and separate noodles, turn to the other side, coat with oil. Add sauce mixture, stir, stir. Add the chicken and vegetables, keep stirring with noodles for 2 to 3 minutes, add a little oyster sauce if you want. For soft and moist noodles, add some chicken broth to the noodles, cover the pan and cook 1 to 2 minutes until soften. For garnish, add 1 teaspoon sesame oil and green onions at the end, stir well. Dish up and ready to eat. Makes 3 to 4 servings.

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