Description
This Crispy Chinese Chow Mein recipe delivers a quick and healthy flavor boost with perfectly pan-fried noodle pancakes and a savory chicken and vegetable stir-fry. Combining a balance of oyster sauce, soy sauce, and aromatic garlic with fresh bok choy, cabbage, and carrots, it’s a delightful meal that offers irresistible crunch and rich, saucy goodness—all ready in just 20 minutes.
Ingredients
Scale
Sauce and Marinade
- 2 tablespoons Oyster Sauce (or soy sauce for vegetarian)
- 1 tablespoon Chinese Cooking Wine (Shaoxing Wine) (or dry sherry, or omit for alcohol-free)
- 2 tablespoons Soy Sauce (light soy sauce preferred)
- 1 teaspoon Sesame Oil (optional for lighter version)
- 1 teaspoon Sugar (optional or reduce as desired)
- 1/2 teaspoon White Pepper (or black pepper)
- 1 cup Chicken Stock/Broth (low sodium preferred)
- 1 tablespoon Cornflour (Corn Starch)
Noodles and Oil
- 8 ounces Chow Mein Noodles
- 2 tablespoons Peanut Oil (or vegetable or canola oil)
Main Ingredients
- 1 pound Chicken (or tofu for vegetarian)
- 2 cloves Garlic (minced)
- 1 medium Onion (sliced)
- 1 medium Carrot (sliced)
- 2 cups Bok Choy (chopped)
- 1 cup Cabbage (shredded)
- 2 scallions (chopped for garnish)
Instructions
- Preparation: Gather and prepare all ingredients by thinly slicing the chicken, mincing garlic, slicing onion and carrot, chopping bok choy, shredding cabbage, and chopping scallions. Set aside chow mein noodles divided into portions.
- Make the Sauce and Marinate: In a bowl, mix oyster sauce, Chinese cooking wine, soy sauce, sesame oil, sugar, white pepper, and chicken stock. Add the thinly sliced chicken to a tablespoon of this sauce to marinate briefly, enhancing the meat’s flavor.
- Prepare Cornflour Mixture: In another bowl, combine cornflour with the remaining sauce mixture until smooth and lump-free. This mixture will thicken the sauce later on.
- Shape Noodle Pancakes: Divide the chow mein noodles into sections and shape each portion into round pancakes suitable for pan-frying.
- Pan-fry Noodle Pancakes: Heat peanut oil in a pan over medium-high heat. Fry each noodle pancake, adding a splash of water during cooking to generate steam and achieve crispiness. Fry until golden brown on both sides, then keep warm in an oven to maintain texture.
- Sauté Aromatics and Cook Stir-fry: In the same pan, add a bit more oil and sauté minced garlic and sliced onion until fragrant. Add marinated chicken along with carrot, bok choy, and cabbage. Cook until vegetables soften and chicken is nearly cooked through.
- Thicken Sauce and Finalize Stir-fry: Pour in the chicken stock and cornflour mixture into the pan. Simmer and stir continuously until the sauce thickens to a glossy and clingy consistency, coating the stir-fry ingredients perfectly.
- Serve: Arrange the crispy noodle cakes on plates, spoon the hot chicken and vegetable stir-fry into the center, and garnish with chopped scallions. Serve immediately to enjoy the perfect combination of crunchy noodles and flavorful sauce.
Notes
- For a vegetarian version, substitute chicken with firm tofu and oyster sauce with soy sauce.
- You can skip sesame oil if you prefer a lighter taste.
- Adjust sugar quantity to suit your sweetness preference or dietary needs.
- Low-sodium chicken stock keeps the dish healthier without compromising flavor.
- Adding a splash of water while frying noodles helps create steam, making pancakes crispier inside and outside.
- This recipe is best served immediately to maintain noodle crispness.
