炒面 — Print Recipe — The Culinary Codex

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.

Ingredients

400g fresh egg noodles
300g chicken breast, thinly sliced
150g bean sprouts
2 carrots, julienned
150g cabbage, shredded
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
2 tablespoons vegetable oil
2 cloves garlic, minced
3 green onions, cut into segments

Instructions

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.
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.
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.
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.
5 Return chicken to the wok, add soy sauce, oyster sauce, and bean sprouts, tossing everything together vigorously for one minute.
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.