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Chinese · Dinner

Chicken chow mein

Hong Kong-style thin egg noodles pan-crisped in a broad lacy cake, then loosened with velveted chicken, crunchy vegetables, and a restrained savory sauce.

About 1 hrTotal
About 45 minActive
$$Cost
ModerateDifficulty
Makes 4 servings
Chicken chow mein with crisp-edged golden noodles, browned chicken, cabbage, carrot, bean sprouts, and scallions in a light glaze.

Equipment

  • A large carbon-steel wok is ideal; a wide skillet works only in small uncrowded batches.

Ingredients

1× recipe · Makes 4 servings

  • 12 ounces boneless skinless chicken thighs, sliced 1/4 inch thick
  • 2 tablespoons water
  • 1 tablespoon oyster sauce, divided
  • 2 teaspoons Shaoxing wine, divided
  • 2 teaspoons light soy sauce, divided
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon toasted sesame oil, divided
  • 12 ounces fresh Hong Kong-style pan-fried noodles
  • 1 teaspoon dark soy sauce
  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground white pepper
  • 4 tablespoons neutral oil, divided
  • 3 cups thinly sliced napa cabbage
  • 1 small carrot, cut into fine matchsticks
  • 6 ounces mung bean sprouts
  • 4 scallions, cut into 2-inch lengths

Instructions

  1. Mix chicken with water, half the oyster sauce, 1 teaspoon Shaoxing, 1 teaspoon light soy, cornstarch, and half the sesame oil. Rest 15 minutes. Whisk remaining oyster sauce, Shaoxing, light soy, sesame oil, dark soy, sugar, and white pepper.

  2. Steam fresh unsteamed noodles for 5 minutes, or follow the package's preparation for pre-steamed noodles. Rinse very briefly under hot water only to loosen, drain thoroughly, and spread on a towel-lined tray to cool and dry.

  3. Heat a over medium-high with 2 tablespoons neutral oil. Spread noodles into a thin cake and leave undisturbed until crisp underneath, 3 to 4 minutes. Flip in sections, drizzle 1 tablespoon oil around the edge, crisp the second side, then transfer.

  4. Add remaining neutral oil and stir-fry chicken in one layer until browned and 165°F, 3 to 4 minutes; transfer. Add cabbage and carrot for 2 minutes, then bean sprouts and scallions for 45 seconds.

  5. Return noodles and chicken, pour sauce around the hot edge, and use two spatulas or chopsticks to lift and separate for 1 to 2 minutes, just until evenly seasoned and dry. Serve while some noodle edges remain crisp.

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