Wok Fried Mixed Chowmien Recipe

Cook noodles

Bring a large pot of water to a rolling boil. Add the dried noodles and cook according to package instructions until just al dente (usually 3–5 minutes). Drain and rinse under cold water to stop cooking. Toss with 1 teaspoon vegetable oil to prevent sticking and set aside.

Make sauce

In a bowl whisk together soy sauce, dark soy sauce, oyster sauce, sesame oil, warm stock, cornstarch, and sugar until smooth. Keep sauce nearby.

Prep proteins

Pat chicken and shrimp dry. Season lightly with 1/4 teaspoon salt and 1/4 teaspoon white pepper. Keep eggs beaten in a small bowl.

Cook eggs

Heat 1 tablespoon vegetable oil in a wok or large heavy skillet over high heat until shimmering. Pour in beaten eggs, swirl to make a thin omelet, cook until just set (about 30–45 seconds). Transfer to a cutting board, roll and thinly slice into ribbons. Set aside.

Cook chicken and shrimp

Add 1 tablespoon oil to the wok and return to high heat. Add chicken in a single layer and stir-fry until just cooked through and beginning to brown, about 2–3 minutes. Push chicken to the side. Add shrimp and stir-fry 1–2 minutes until pink and opaque. Remove both to a plate and keep warm.

Stir-fry aromatics

Add remaining 2 tablespoons oil to the hot wok. Add minced garlic and ginger and stir-fry 15–20 seconds until fragrant but not browned.

Vegetable stir-fry

Add sliced onion and carrots and stir-fry 1 minute. Add cabbage and snow peas and continue stir-frying 1–2 minutes until vegetables are crisp-tender. Add bean sprouts and half of the sliced green onions and stir 30 seconds.

Add noodles and sauce

Increase heat to very high. Add the cooked noodles to the wok and toss to combine with the vegetables. Pour the prepared sauce evenly over the noodles. Using tongs or two spatulas, toss and toss rapidly for 1–2 minutes until sauce thickens slightly and coats noodles. If sauce seems too thick, add up to 2 tablespoons warm stock or water to loosen.

Return proteins and eggs

Return the cooked chicken and shrimp and the sliced egg ribbons to the wok. Toss thoroughly to combine and heat through for 30–60 seconds. Taste and adjust seasoning with remaining 1/4 teaspoon salt and remaining white pepper as needed.

Serve

Turn off heat. Transfer chow mein to a large serving platter or individual bowls. Garnish with sesame seeds and remaining sliced green onions. Serve immediately with lime wedges at the side.