Chinese food is probably my favorite food. I just love anything with noodles and soy sauce. I mean who doesn’t love diving into a big bowl of noodles? Am I right? My whole family loves this recipe and what I like about this dish is its simplicity, ease of preparing yet packed with flavor. This is different than regular Chow Mein because I marinade and fry the chicken first to make it extra crispy. The crispy chicken just adds another layer of flavor to the dish and provides a much-needed crunch to the noodles.
This is my go-to recipe for when I have nothing planned on the busy weeknights. This Chow Mein Recipe is just like what you get at your favorite Chinese restaurant takeout but made at home in under 30 minutes! It’s made with tender noodles, fresh sautéed veggies and chicken strips. I marinated the chicken strips in some cornstarch and soy sauce to crisp the chicken and give it flavor. Baking soda in the marinade keeps the chicken strips tender at the same time. You can use any of your favorite vegetable combinations and meat because this recipe is highly adaptable. If you’re looking to mix-things-up at dinner time, this is a perfect dish. So, let’s get into it!!
Servings: 4 servings
Preparation Time: 20-25 minutes
Ingredients
12 ounces boneless skinless chicken breast, cut in thin strips
1/3 teaspoon white pepper
1 1/2 tablespoons cornstarch
3/4 teaspoon regular soy sauce
1/4 teaspoon baking soda
6 ounces Chow Mein noodles, or any of your favorite egg noodles
1/3 cup vegetable oil
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1/2 cup carrots, cut in strips or julienne
1/2 cup bean sprouts
1 1/2 cup green cabbage, chopped
3/4 cup green bell pepper, cut in strips
1/2 cup green onions, chopped
Sauce
1 tablespoon rice vinegar
1/4 teaspoon white pepper
1/2 tablespoon siracha
2 tablespoons regular soy sauce
1/2 tablespoon dark soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1 tablespoon brown sugar
Directions
In a bowl mix chicken strips, white pepper, cornstarch, soy sauce and baking soda. Let marinate for 10 minutes.
Prepare noodles according to package instructions and set them aside.
In a small bowl whisk the sauce ingredients together: rice vinegar, white pepper, siracha, regular soy sauce, dark soy sauce, oyster sauce, sesame oil and brown sugar. Set aside.
Heat a large pan or wok on high heat and add oil. Add chicken and stir fry just until cooked through about 5-6 minutes.
Add in garlic and ginger and sauté for 30 seconds.
Add carrots, bean sprouts, cabbage, bell pepper and green onions and stir fry for just for 1-2 minutes or until cabbage has wilted.
Add the noodles and sauce mixture and cook for 3-5 minutes until the noodles and vegetables are coated well with the sauce.
Serve immediately. Enjoy!!
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