Chinese · Free recipe
Wok-Tossed Chow Mein
Thin egg noodles are pan-fried until crisp in places, then tossed with velvety chicken, cabbage, carrots and bean sprouts in a glossy oyster and soy sauce. High heat and quick movement give it that faint smoky wok flavor and plenty of chewy texture.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Serves
- 4
- Level
- Medium
Method
-
Toss the chicken with the cornstarch, Shaoxing wine and 1 tablespoon light soy sauce and let it sit for 15 minutes.
-
Stir together the oyster sauce, remaining light soy, dark soy, sugar, sesame oil and 2 tablespoons water in a small bowl.
-
Blanch the noodles in boiling water for 1 minute, drain, rinse under cold water, and shake very dry.
-
Heat 2 tablespoons oil in a wok over high heat, spread the noodles in an even layer, and let them fry undisturbed for 2 minutes until crisp and golden in spots; flip, crisp the other side for 1 minute, then transfer to a plate.
-
Add 1 tablespoon oil and stir-fry the chicken for 3 to 4 minutes until browned and cooked through, then remove.
-
Add the last tablespoon of oil with the garlic, carrot and cabbage and toss for 1 to 2 minutes until the cabbage just wilts.
-
Return the noodles and chicken, pour the sauce around the edge of the wok so it sizzles, add the bean sprouts and green onions, and toss with tongs for 1 minute until everything is coated and steaming.
Zest note from the test kitchen
Dry the blanched noodles thoroughly on a towel before frying; water left on the strands makes them stick to the wok and prevents those crispy edges.
