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Chicken Chow Mein

A real-deal dish that’s loaded with egg noodles, tender chicken, and crisp veggies in a savory chow mein sauce.
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Ingredients
  

For the noodles and chicken:

  • 300 g dried egg noodles
  • 250-300 g boneless chicken breast or thigh cut into thin slices
  • 1 onion cut into thin slices
  • 2 cloves garlic finely chopped
  • 2-3 spring onions cut into 2-inch pieces
  • 1 bell pepper julienned
  • 2-3 cabbage leaves thinly sliced
  • 1 small carrot julienned
  • 2-3 tbsp neutral-flavor oil sunflower, peanut, or vegetable oil

For the sauce mix:

  • 2 tbsp light soy sauce
  • 1 tbsp sesame oil
  • 2 tsp dark soy sauce
  • 4 tbsp oyster sauce
  • 1 tbsp sugar
  • 1 tbsp water
  • 1/4 tsp white pepper

For the chicken marinade:

  • 1 tbsp light soy sauce
  • 1 tbsp cornstarch
  • 1/4 tsp baking soda
  • 1 tsp brown sugar
  • 1/4 tsp white pepper
  • 2 tsp sesame oil

Instructions
 

  • Cut the chicken into thin slices and marinate with light soy sauce, cornstarch, baking soda, white pepper, sesame oil, and sugar. Mix well and set aside.
  • Prepare all the vegetables before heating the wok.
  • Boil the noodles according to the packet instructions. Drain and rinse with cold water. Set aside. (If using fresh noodles, skip this step.)
  • Combine the chow mein sauce ingredients in a small bowl or jar and set aside.
  • Heat the wok or pan over medium-high heat. Stir fry the marinated chicken and set aside.
  • Drizzle more oil in the pan and sauté garlic and onions. Add the hard vegetables first, followed by the soft ones like cabbage and spring onions.
  • Add the noodles to the pan and pour the sauce over them. Add the cooked chicken and toss everything together. Finish with spring onions.