Chow Mein
Chow mein is all about those perfectly chewy noodles and that smoky, savory stir-fry flavor that tastes like takeout. This might be one of my favorite takeout dishes I’ve ever had.
Ingredients
- 300 g Hong Kong pan-fried noodles, cut into 5–7 in lengths
- 150 g chicken thigh, thinly sliced
- 75 g scallions, cut into 1½ in pieces, greens only
- 75 g carrots, julienned
- 75 g bean sprouts
- high smoke point oil
- kosher salt, to season
SAUCE:
- 30 g soy sauce
- 30 g oyster sauce
- 5 g sesame oil
- 100 g chicken stock
Instructions
- Heat a wok over medium-high. Add in oil and then chicken. Season lightly with salt. Sear the chicken undisturbed for about 60 seconds, then toss and cook through another 60-90 seconds. Remove the chicken from the wok and set aside.
- Add more oil into the wok. Add in the noodles and extra oil on top. Toss and detangle; fry until lightly stiff and fragrant.
- Stir in the carrots and scallions. Stir-fry for 2–3 minutes until just softened. Feel free to add in more oil if it is a little dry.
- Add in the bean sprouts and toss briefly. Return the chicken to the wok and toss to combine.
- Pour sauce around hot edge. Toss and fold over high heat until sauce steams and lightly softens noodles without making them mushy.
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