Absolutely! 🥢 Chow Mein is a classic Chinese stir-fry dish with tender noodles, crisp vegetables, and a savory sauce. You can make it with chicken, beef, shrimp, or just vegetables. Here’s a simple and flavorful version:
🍜 Chicken Chow Mein (Serves 4)
🧂 Ingredients
- 8 oz (225 g) egg noodles or chow mein noodles
- 2 tbsp vegetable oil
- 1 lb (450 g) chicken breast, thinly sliced (or shrimp/beef/tofu)
- 2 garlic cloves, minced
- 1 small onion, thinly sliced
- 1 carrot, julienned
- 1 cup cabbage, shredded
- ½ cup bell pepper, thinly sliced
- 2–3 green onions, chopped
For the sauce:
- ¼ cup (60 ml) soy sauce
- 2 tbsp oyster sauce (optional, for depth)
- 1 tbsp hoisin sauce (optional)
- 1 tsp sesame oil
- 1 tsp sugar
- ½ tsp ground black pepper
- 2 tbsp water or chicken broth
👩🍳 Instructions
- Cook noodles:
Boil noodles according to package instructions until al dente. Drain, rinse with cold water, and set aside. - Prepare the sauce:
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, pepper, and water. - Cook the protein:
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Stir-fry chicken slices for 4–5 minutes until cooked through. Remove and set aside. - Cook vegetables:
Add remaining 1 tbsp oil. Stir-fry garlic, onion, carrot, cabbage, and bell pepper for 3–4 minutes until just tender-crisp. - Combine everything:
Add the noodles, chicken, and sauce to the vegetables. Toss well to coat and heat through, 2–3 minutes. - Finish:
Stir in green onions. Serve hot, optionally topped with sesame seeds.
🌟 Tips & Variations
- Vegetarian: Skip chicken and add mushrooms, broccoli, and snap peas.
- Crispy noodles: Pan-fry boiled noodles in a little oil until golden for a crunchy texture.
- Spicy version: Add ½ tsp red chili flakes or a drizzle of sriracha.
I can also give a restaurant-style crispy chow mein version where the noodles get that golden crunch, if you want it. Do you want me to do that?
