Chicken With Egg Chow Mein Recipe

Prepare noodles

If using dried egg noodles, cook according to package until just al dente (about 3-4 minutes), then drain and rinse under cold water to stop cooking. If using fresh noodles, separate gently and blanch in boiling water 30–60 seconds, then drain. Toss the drained noodles with 1 teaspoon vegetable oil to prevent sticking and set aside.

Sauce mix

In a small bowl combine 2 tbs soy sauce, 1 tsp dark soy sauce, 1 tbs oyster sauce, 1 tbs stock, 1 tsp sesame oil, 1 tsp salt and 1 tsp ground white pepper. Stir and taste; adjust salt or soy for balance. Reserve.

Marinate chicken

Slice chicken breast thinly across the grain into bite-sized strips. In a bowl toss with 1 tbs cornstarch, 1 tsp light soy sauce, and (optional) 1 egg yolk. Let sit 10–15 minutes — this tenderizes and gives a glossy finish when fried.

Cook chicken

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbs vegetable oil (or chicken fat if using). When shimmering, add the marinated chicken in a single layer and stir-fry until just cooked through and lightly browned, about 3–4 minutes. Remove chicken to a plate and keep warm.

Scramble eggs

Wipe the wok clean or push chicken to the side and add 1 tbs oil. Beat 4 large eggs with 1 tsp salt. Pour eggs into the hot wok and let set briefly, then scramble gently until just cooked but still soft. Remove eggs to the plate with the chicken; they will be combined with noodles later.

Aromatics

Return the wok to high heat and add remaining 1 tbs vegetable oil. Add minced garlic and the white parts of scallions and stir-fry 15–20 seconds until fragrant.

Stir-fry vegetables

Add sliced onion, julienned carrot, and cabbage (if using). Stir-fry 1–2 minutes until beginning to soften but still crisp. Add bean sprouts and green parts of scallions and toss another 30 seconds.

Add the prepared noodles to the wok with the vegetables. Toss briefly to combine, breaking up any clumps. Pour the reserved sauce evenly over the noodles and toss vigorously so sauce coats noodles and vegetables. If mixture seems dry, add 1–2 tbs water or stock to help distribute sauce.

Return the cooked chicken and scrambled eggs to the wok. Toss everything together for 1–2 minutes until heated through and flavors meld. Taste and adjust seasoning with additional soy or salt if needed.

Turn off heat. Drizzle optional chili oil or Sriracha if using and sprinkle toasted sesame seeds and chopped cilantro. Toss once gently.

Transfer to a serving platter and serve immediately while hot.