Chicken Chow Mein Stir-Fry Noodles (Printable)
Tender chicken and crisp vegetables tossed with egg noodles in a savory soy-based sauce for a quick Chinese-style stir-fry.
# What You’ll Need:
→ For the Chicken
01 - 14 oz boneless, skinless chicken breast, thinly sliced
02 - 1 tablespoon soy sauce
03 - 1 teaspoon cornstarch
04 - 1 teaspoon sesame oil
→ For the Sauce
05 - 3 tablespoons soy sauce
06 - 1 tablespoon oyster sauce
07 - 1 tablespoon hoisin sauce
08 - 1 teaspoon sugar
09 - 1/2 teaspoon ground white pepper
10 - 2 tablespoons water
→ For the Noodles & Stir-Fry
11 - 9 oz chow mein or egg noodles
12 - 2 tablespoons vegetable oil, divided
13 - 2 garlic cloves, minced
14 - 1 medium onion, thinly sliced
15 - 1 large carrot, julienned
16 - 1 red bell pepper, thinly sliced
17 - 3.5 oz bean sprouts
18 - 4 spring onions (scallions), sliced
19 - 3.5 oz snow peas, trimmed
# How To Make It:
01 - Combine sliced chicken with soy sauce, cornstarch, and sesame oil in a bowl. Let stand for at least 10 minutes to absorb flavors.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, sugar, white pepper, and water in a small bowl until smooth and well combined.
03 - Prepare noodles according to package directions. Drain thoroughly and rinse under cold water. Toss with 1 teaspoon oil to prevent sticking.
04 - Heat 1 tablespoon oil in a large wok or skillet over high heat. Add marinated chicken and stir-fry until just cooked through, about 3 to 4 minutes. Remove from wok and set aside.
05 - Add remaining 1 tablespoon oil to the wok. Add garlic and onion; stir-fry for 1 minute. Add carrot, bell pepper, and snow peas; stir-fry for 2 to 3 minutes until crisp-tender.
06 - Return chicken to the wok. Add cooked noodles, bean sprouts, and spring onions. Pour in the sauce and toss everything over high heat for 2 to 3 minutes until well combined and heated through.
07 - Transfer to serving plates immediately. Garnish with additional spring onions if desired. Serve hot.
# Expert Advice:
01 -
- The sauce strikes that perfect balance between salty and sweet, with just enough depth to make restaurant quality at home
- Everything happens in one pan and comes together in under 20 minutes once your prep is done
02 -
- A cold wok is the enemy of good stir fry, so let your pan get properly hot before adding any ingredients
- Overcrowding the pan drops the temperature and turns everything into a steamed mess, so cook in batches if necessary
03 -
- Prep every single ingredient before you turn on the stove, because stir frying waits for no one
- Keep a small bowl of water nearby to deglaze the pan if things start sticking too aggressively