Chicken Chow Mein Stir-Fry Noodles (Printable)
Stir-fried noodles with chicken and fresh vegetables in a flavorful Asian sauce.
# What You'll Need:
→ For the Chicken
01 - 14 oz boneless, skinless chicken breast, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
→ For the Sauce
05 - 3 tbsp soy sauce
06 - 1 tbsp oyster sauce
07 - 1 tbsp hoisin sauce
08 - 1 tsp sugar
09 - 1/2 tsp ground white pepper
10 - 2 tbsp water
→ For the Noodles & Stir-Fry
11 - 9 oz chow mein or egg noodles
12 - 2 tbsp 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, sliced
19 - 3.5 oz snow peas, trimmed
# How To Make:
01 - In a bowl, combine sliced chicken with soy sauce, cornstarch, and sesame oil. Set aside for at least 10 minutes.
02 - In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sugar, white pepper, and water. Set aside.
03 - Prepare noodles according to package instructions. Drain and rinse under cold water. Toss lightly with 1 tsp oil to prevent sticking.
04 - Heat 1 tbsp oil in a large wok or skillet over high heat. Add chicken and stir-fry until just cooked through, about 3-4 minutes. Remove and set aside.
05 - Add remaining 1 tbsp oil to the wok. Add garlic and onion; stir-fry for 1 minute. Add carrot, bell pepper, and snow peas; stir-fry for 2-3 minutes until just tender.
06 - Return chicken to the wok. Add cooked noodles, bean sprouts, and spring onions. Pour in the sauce and toss everything together over high heat for 2-3 minutes until well combined and heated through. Serve immediately.
# Expert Tips:
01 -
- The sauce strikes that perfect balance between savory and slightly sweet, just like your favorite takeout spot
- Everything comes together in one pan, making cleanup almost as satisfying as eating it
02 -
- A cold wok is your enemy, let it get smoking hot before adding any ingredients
- Do not overcrowd the pan or you will end up steaming everything instead of stir frying
03 -
- Keep a small bowl of water handy to splash into the wok if things start sticking or getting too dry
- The order of operations matters more than the specific ingredients you choose