Here is a recipe I found on RecipeTinEats. Nagi has a winner with this recipe and her versatile ‘Charlie‘ sauce is the best. Chow Mein is wonderful since it is easy and quick to prepare, loaded with vegetables, is easily adaptable with many different vegetable and meat combinations, and has plenty of flavor. In my version pictured, I added oyster mushrooms, red and green bell peppers, and white onion for even more vegetable flavors! Easy enough for a weeknight dinner, versatile enough for using up any leftover vegetables (or meats) you have, this recipe is a winner through and through. Give it a try!
- 4 oz softened chow mein noodles
- 6 oz chicken, boneless breast or thighs, cut into bite size pieces
- 2½ oz carrots, julienned (approximately 1 large carrot)
- 2½ oz celery, thinly sliced (approximately 2 medium stalks)
- 4 oz green cabbage, sliced (approximately ¼ head)
- 1 scallion, thinly sliced, divided into whites and greens
- 2 medium garlic cloves, thinly sliced
- 1½ tbsp peanut oil
- ¼ cup water
- sesame seeds for garnish (optional)
- 2 tsp cornstarch
- 1½ tbsp soy sauce
- 1½ tbsp oyster sauce
- 1½ tbsp Chinese rice wine
- 2 tsp sugar
- ½ tsp sesame oil
- ¼ tsp white pepper
- Have all the meat and vegetables prepared beforehand since once you start cooking, this dish comes together very quickly!
- In a small bowl, whisk together all the sauce ingredients and set aside.
- Heat the wok over High/Medium-High heat.
- Add the peanut oil and when shimmering, add the chicken.
- Stir fry for 1 – 2 minutes until no longer pink.
- Next add the most fibrous vegetables (carrots, celery, broccoli, etc) and stir fry for a minute or two.
- Then add the softer vegetables (onions, bell peppers, etc) and stir fry another minute or two.
- Lastly add the cabbage, garlic and white portion of the scallion stir frying for less than a minute until fragrant.
- Add the noodles and stir fry/toss for 2 minutes to combine the ingredients.
- Add the sauce and water, toss to combine and thicken the sauce.
- Serve with the scallions greens and sesame seeds (optional) sprinkled on top.
Have all the meat and vegetables prepared beforehand since once you start cooking, this dish comes together very quickly!
In a small bowl, whisk together all the sauce ingredients and set aside. Heat the wok over High/Medium-High heat. Add the peanut oil and when shimmering, add the chicken. Stir fry for 1 – 2 minutes until no longer pink. Next add the most fibrous vegetables (carrots, celery, broccoli, etc) and stir fry for a minute or two. Then add the softer vegetables (onions, bell peppers, etc) and stir fry another minute or two. Lastly add the cabbage, garlic and white portion of the scallion stir frying for less than a minute until fragrant. Add the noodles and stir fry/toss for 2 minutes to combine the ingredients. Add the sauce and water, tossing to combine, thicken the sauce, and coat the noodles. Serve with the scallions greens and sesame seeds (optional) sprinkled on top.
Enjoy!
If you like the recipe or have made the dish, please let me know your thoughts!