Classic Chicken or Pork Chow Mein

🧂 Ingredients

• 400 g Dried egg noodles(Look for fresh or dried egg noodles specifically for stir-frying. If using dried, cook according to package directions until al dente (slightly firm to the bite).)
• 200 g Chicken breast or thigh, or pork loin(Thinly sliced against the grain for tenderness.)
• 2 cups Cabbage(Finely shredded. Napa or green cabbage works well.)
• 1 cup Bean sprouts(Fresh, rinsed and drained.)
• 1 medium Carrots(Julienned (cut into thin matchsticks).)
• 3 cloves Garlic(Minced.)
• 2-3 tbsp Neutral cooking oil(Such as vegetable, canola, or peanut oil, divided.)
• 3 tbsp Soy sauce(Use regular or low-sodium.)
• 2 tbsp Oyster sauce(Adds depth and umami. Can be found in Asian markets or the international aisle.)
• 1 tbsp Sesame oil(Toasted sesame oil for flavor.)
• 1 tsp Optional: Sugar(To balance the savory flavors.)
• 1 tsp Optional: Cornstarch(For marinating the protein, helps tenderize and create a slight coating.)
• 1/4 tsp Optional: White pepper(For a subtle kick.)

👨‍🍳 Instructions

1. 1

   Prepare the noodles: Cook the egg noodles according to package directions until al dente (firm to the bite). Drain thoroughly and rinse briefly with cold water to prevent sticking. Toss the drained noodles with 1 tablespoon of cooking oil and set aside. This prevents them from clumping.

   ⏱️ 8-10 minutes
2. 2

   Marinate and cook the protein (optional but recommended): If using cornstarch, toss the thinly sliced meat with cornstarch, a pinch of white pepper, and 1 teaspoon of soy sauce. Heat 1 tablespoon of cooking oil in a wok or large skillet over high heat until shimmering. Add the marinated meat in a single layer and stir-fry until just cooked through and lightly browned, about 2-3 minutes. Remove the meat from the wok and set aside.

   ⏱️ 5 minutes
3. 3

   Stir-fry the aromatics and vegetables: Add the remaining 1 tablespoon of cooking oil to the hot wok. Add the minced garlic and stir-fry for about 30 seconds until fragrant, being careful not to burn it. Add the julienned carrots and shredded cabbage. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.

   ⏱️ 3 minutes
4. 4

   Combine and sauce: Add the cooked noodles and bean sprouts to the wok with the vegetables. Pour the soy sauce, oyster sauce, and sesame oil (and optional sugar) over the noodles. Add the cooked protein back into the wok. Toss everything together vigorously for 1-2 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and heated through. For a slightly crispy bottom, allow the noodles to sit undisturbed in the wok for about 30-60 seconds before tossing.

   ⏱️ 3 minutes
5. 5

   Serve immediately: Taste and adjust seasoning if needed. Transfer the chow mein to serving plates and enjoy hot.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Ensure your wok or skillet is very hot before adding ingredients for proper stir-frying.
• ✓Don't overcrowd the wok; cook in batches if necessary to achieve a good sear on the protein and crispness on the vegetables.
• ✓Prepare all your ingredients (mise en place) before you start cooking, as stir-frying happens quickly.
• ✓For crispier noodles, let them sit undisturbed in the hot wok for a minute or two to develop a slight char before tossing.

🔄 Variations

• Vegetable Chow Mein: Omit the meat and add more vegetables like broccoli florets, bell peppers, snow peas, or mushrooms.
• Shrimp or Tofu Chow Mein: Substitute chicken/pork with peeled and deveined shrimp or firm/extra-firm tofu cubes.
• Hong Kong Style Crispy Noodles: Use a different type of noodle (e.g., thin wonton noodles) and fry them until very crispy before adding the stir-fried ingredients on top.

🥗 Nutrition

Per serving