About this Dish
Stir-fried noodles with crisp vegetables and meat in a savory soy-based sauce.
History & Origin
Chow mein ("fried noodles") traveled with Chinese immigrants around the world in the 19th and 20th centuries, adapting regionally while keeping its signature wok-fried char.
IngredientsServes 2
🍜Dried chow mein noodles or thin egg noodles, 200g
🍗Chicken breast, 300g thinly sliced
🥦Broccoli florets, 1 cup
🥕Carrot, 1 medium julienned
🫑Green bell pepper, 1 thinly sliced
🧅Spring onions, 4 stalks cut into 2cm pieces
🧄Garlic, 3 cloves minced
🫙Soy sauce, 3 tablespoons
🍶Oyster sauce, 2 tablespoons
🫒Sesame oil, 1 teaspoon
Method
1
Cook the noodles according to package instructions until just tender, then drain and toss with a little oil to prevent sticking. Set aside.2
Mix the soy sauce, oyster sauce, sesame oil, and 2 tablespoons of water together in a small bowl to make your stir-fry sauce. Set aside.3
Heat a wok or large frying pan over high heat with 2 tablespoons of vegetable oil until smoking. Add the chicken slices and stir-fry for 3-4 minutes until golden and cooked through, then remove and set aside.4
In the same wok, add another splash of oil and toss in the garlic, carrot, and broccoli. Stir-fry on high heat for 2 minutes until the vegetables start to soften but still have a crunch.5
Add the bell pepper and spring onions to the wok and stir-fry for another minute. Return the cooked chicken to the pan and toss everything together.6
Add the cooked noodles and pour the sauce over everything. Using tongs or chopsticks, toss continuously for 2 minutes over high heat until the noodles are heated through and evenly coated in the sauce.7
Taste and adjust seasoning with a little extra soy sauce if needed, then serve immediately straight from the wok.User Reviews
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