Chow Mein Recipe

Bring 4 cups of water to a rolling boil in a large pot. Add the egg noodles and cook according to package instructions until just tender (al dente), usually 2–4 minutes for fresh noodles or 4–6 for dried). Stir to separate.

Drain noodles in a colander and rinse briefly under cold water to stop cooking. Toss with 1 teaspoon cornstarch (this prevents sticking) and a few drops of neutral oil if desired. Set aside.

Place the thinly sliced chicken in a bowl. Add 1 tablespoon soy sauce, 1 teaspoon sesame oil and 1 teaspoon cornstarch. Toss to coat and let marinate at room temperature for 10–15 minutes while you prepare vegetables and sauce.

Heat 1 tablespoon neutral oil in a large wok or heavy skillet over high heat until shimmering. Add the marinated chicken in a single layer and stir-fry until cooked through and just browned, about 2–3 minutes. Remove chicken to a plate and set aside.

In the same wok, add another 1 tablespoon neutral oil and keep heat at high. Add the sliced onion and carrot; stir-fry 1–2 minutes until the onion is translucent and the carrot begins to soften.

Add shredded cabbage and continue to stir-fry 1–2 minutes until cabbage wilts but still retains some crunch.

Stir in the bean sprouts and half of the sliced green onions and cook 30–45 seconds. Push vegetables to the side of the wok creating an open space in the center for the noodles.

While the vegetables cook, whisk together the sauce: 3 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon shaoxing wine, 1/4 cup chicken broth (or water), 1 teaspoon sugar and 1/4 teaspoon white pepper in a small bowl.

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and whisk into the sauce mixture until smooth.

Add the remaining 1 tablespoon neutral oil to the center of the wok (if needed). Add the drained noodles to the wok, spreading them into the open space. Let sit 20–30 seconds to get a little char, then toss and combine with the vegetables.

Return the cooked chicken to the wok and pour the prepared sauce evenly over the noodles and vegetables. Toss constantly, coating everything. Cook 1–2 minutes until sauce thickens and clings to noodles.

Drizzle 1 teaspoon sesame oil over the chow mein, taste and add up to 1/4 teaspoon salt if needed. Stir in the remaining green onions.

Transfer to a serving platter and sprinkle with toasted sesame seeds if using. Serve immediately while hot.