Chinese · Free recipe
Chicken Chow Mein
Crispy-edged pan-fried noodles tossed with juicy chicken and crunchy vegetables in a light, savory sauce. The contrast of crisp noodles and tender toppings makes every bite exciting.
Step 1
Toss the sliced chicken with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Let sit 10 minutes.
Step 2
Make the sauce: stir together the 2.5 tablespoons soy sauce, oyster sauce, sugar, sesame oil, and water in a small bowl. Set aside.
Step 3
Bring a large pot of water to a boil, add the noodles, and cook 2 to 3 minutes until just tender. Drain well and pat dry with a towel; dry noodles crisp better.
Step 4
Set a 12-inch nonstick skillet over medium-high heat with 2 tablespoons of the oil. Spread the drained noodles into an even flat layer and press down gently. Let them fry undisturbed for 3 to 4 minutes until the bottom is golden and crisp.
Step 5
Flip the noodle cake in sections and fry the other side for 2 to 3 minutes until crisp, then slide onto a plate.
Step 6
Add the remaining 1 tablespoon oil to the same pan over high heat. Add the chicken and stir-fry for 3 minutes until cooked through with no pink remaining. Push to one side.
Step 7
Add the garlic, carrot, and cabbage and stir-fry for 2 minutes until the vegetables begin to soften.
Step 8
Add the bean sprouts and scallions and toss for 1 minute; they should stay crunchy.
Step 9
Return the crisp noodles to the pan and pour the sauce over everything.
Step 10
Toss with tongs for 1 to 2 minutes until the noodles soften slightly at the center but keep some crisp edges and everything is coated.
Step 11
Turn off the heat and serve immediately while the noodles still have crunch.
Tips from the test kitchen
- Drying the boiled noodles well is the secret to getting crispy edges instead of soggy ones.
- Do not stir the noodle cake while it fries - leave it alone so it can brown.
