Description
This Chicken Chow Mein recipe features tender slices of chicken stir-fried with fresh chow mein egg noodles, crisp Chinese cabbage, and shredded carrots, all coated in a savory Chinese all-purpose stir fry sauce. Quick to prepare and full of vibrant flavors, this dish makes a perfect weeknight dinner.
Ingredients
Scale
Noodles
- 200 g/7 oz fresh chow mein egg noodles
Vegetables
- 2 cups Chinese cabbage, shredded
- 1 cup carrot, shredded
- 2 shallot/scallion stems, cut into 2″/4 cm slices
- 3 garlic cloves, minced
Protein
- 100 g/4 oz chicken (or beef or pork), sliced against the grain
Sauces and Oils
- 1 1/2 tbsp oil (vegetable or peanut oil recommended for stir-frying)
- 1/4 cup Real Chinese All Purpose Stir Fry Sauce
- 1/2 cup water
Instructions
- Prepare the noodles: Cook the fresh chow mein egg noodles according to the packet instructions until just tender. Drain and set aside.
- Sauté garlic and chicken: Heat the oil in a wok over high heat. Add the minced garlic and sauté quickly for about 10 seconds until fragrant. Add the sliced chicken and stir-fry until it is just cooked through and nicely browned on the outside.
- Cook the vegetables: Add the shredded Chinese cabbage and shredded carrot to the wok. Stir-fry for 30 seconds to combine and soften slightly. Then pour in the Real Chinese All Purpose Stir Fry Sauce along with the water. Let it cook for about 30 seconds, allowing the sauce to start thickening and coat the vegetables.
- Toss noodles and finish: Add the cooked noodles and sliced shallots/scallion stems to the wok. Toss everything together thoroughly to coat the noodles and vegetables evenly with the sauce. Serve immediately while hot.
Notes
- You can substitute chicken for beef or pork depending on your preference.
- Using fresh chow mein noodles provides the best texture, but dried noodles can be used if rehydrated properly.
- Adjust the amount of stir fry sauce depending on your taste preference for saltiness and flavor intensity.
- To increase the dish’s nutrition, you can add more vegetables like bell peppers or bean sprouts.
- Ensure high heat when stir-frying to achieve that classic wok-seared flavor and avoid steaming the ingredients.
