Chow Mein Recipe

Cook noodles

Bring a large pot of water to a rolling boil. Add the egg noodles and cook according to package instructions until just tender (al dente), typically 3–5 minutes for fresh, 5–7 for dried. Drain, rinse under warm water to stop cooking and loosen, then toss with 1 tsp sesame oil to prevent sticking. Set aside.

Make sauce

In a bowl, whisk together chicken broth, soy sauce, oyster sauce, 1 tsp cornstarch, sugar and 1 tsp sesame oil until smooth. Set near the stove for quick use.

Prepare chicken by slicing thinly across the grain into bite-sized strips. In a small bowl combine chicken, 1 tsp cornstarch, 1 tsp vegetable oil, 1/2 tsp salt and 1/4 tsp white pepper. Toss to coat and let sit for 5–10 minutes while you prep vegetables.

Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Add the marinated chicken in a single layer and stir-fry until just cooked through and lightly browned, about 2–3 minutes. Remove chicken to a plate and reserve.

Return the wok to high heat. Add remaining 1 tablespoon vegetable oil. Add minced garlic and ginger and stir-fry 15–20 seconds until fragrant but not browned.

Add sliced onion and carrots. Stir-fry 1–2 minutes until they begin to soften.

Add cabbage and snow peas and continue to stir-fry 1–2 minutes until vegetables are crisp-tender. Toss in sliced scallions (reserve a few for garnish) and stir to combine.

Push vegetables to one side of the wok and add the drained noodles. Pour the prepared sauce around the edge of the noodles. Toss noodles and vegetables together, using tongs or two spatulas, until sauce begins to thicken and coat everything, about 1 minute.

Return the cooked chicken to the wok and fold it into the noodles and vegetables. If mixture seems dry, add up to 2 tbsp additional chicken broth or water to loosen. Adjust seasoning with 1/2 tsp dark soy sauce for color (optional) and a pinch more white pepper if desired.

Drizzle finishing 1/2 tsp sesame oil and toss once to combine. Taste and adjust salt/soy to preference.

Transfer chow mein to a serving platter. Garnish with reserved scallions and toasted sesame seeds if using. Serve immediately.