Stir-fried egg noodles tossed with crisp vegetables and tender chicken in a savory sauce of soy, oyster sauce, and sesame oil. The noodles are cooked until they develop a mix of chewy and slightly crispy textures from the high-heat wok.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Cook egg noodles in boiling water for one minute less than package directions, drain immediately, and toss with a teaspoon of sesame oil to prevent sticking.
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2
Heat vegetable oil in a wok over the highest heat until smoking, add sliced chicken and stir-fry for three minutes until golden on the edges, then remove and set aside.
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3
In the same wok, stir-fry garlic for ten seconds, then add carrots and cabbage, tossing for two minutes until slightly softened but still crunchy.
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4
Add noodles to the wok and press them flat against the hot surface, allowing them to develop a slight char before tossing, repeating this press-and-toss technique several times.
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5
Return chicken to the wok, add soy sauce, oyster sauce, and bean sprouts, tossing everything together vigorously for one minute.
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6
Finish with sesame oil and green onion segments, giving a final toss before plating immediately.
Did You Know?
Chow mein comes in two distinct styles. The Cantonese version features crispy pan-fried noodles while the softer stir-fried version is more common in northern China. Both styles have been widely adopted around the world with each region adding its own local twist.
Chef's Notes
Equipment Tips
- wok
- large pot
The Story Behind 炒面
Chow mein, meaning stir-fried noodles, is one of the most universally recognized Chinese dishes. The technique of stir-frying boiled noodles originated in northern China where wheat noodles have been a dietary staple for over a thousand years. As the dish traveled south to Guangdong, Cantonese chefs developed the crispy pan-fried variation. Chinese immigrants brought chow mein to the Americas in the nineteenth century where it became a cornerstone of Chinese-American cuisine. The dish exemplifies the Chinese wok cooking philosophy of high heat, quick movement, and the harmonious blending of textures and flavors.
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