A Bah Chun Chow Mein Recipe

Cook noodles

Bring a large pot of salted water to a boil. Add chow mein noodles and cook 1–2 minutes less than package instructions so they hold up in the stir-fry (typically 3–4 minutes). Drain and rinse briefly under cold water to stop cooking. Toss with 1 teaspoon vegetable oil to prevent sticking and set aside.

Prep aromatics & vegetables

Mince garlic and ginger, slice green onions separating whites and greens, shred cabbage, rinse bean sprouts, julienne carrot, and thinly slice the onion. Pat the chicken strips dry and season lightly with a pinch of salt and 1/4 tsp white pepper.

In a small bowl whisk together dark soy sauce, light soy sauce, oyster sauce, sesame oil, chicken stock, cornstarch, sugar, remaining 3/4 tsp white pepper, and 1/2 tsp salt until cornstarch is dissolved and mixture is uniform. Set aside.

Cook chicken

Heat a wok or large skillet over high heat until shimmering. Add 1 tablespoon vegetable oil and swirl. Add the seasoned chicken in a single layer and sear 1–2 minutes without moving, then stir-fry until just cooked through, 2–3 minutes total. Remove chicken to a plate and set aside.

Aromatics & vegetables

Return wok to high heat, add remaining 2 tablespoons vegetable oil. Add garlic, ginger and the white parts of the green onions; stir-fry 15–20 seconds until fragrant. Add sliced yellow onion and carrot and stir-fry 1 minute. Add shredded cabbage and continue to stir-fry 1–2 minutes until cabbage begins to soften but still has bite. Add bean sprouts and toss for 30 seconds.

Combine noodles & sauce

Push vegetables to the sides of the wok making a cavity in the center. Add the cooked noodles and pour the prepared sauce over the noodles. Return the cooked chicken to the pan. Using tongs or two spatulas, toss everything together vigorously so the sauce coats the noodles and vegetables and the cornstarch slightly thickens, about 1–2 minutes. If the mixture looks dry, add up to 2 tablespoons more stock or water to loosen.

Final seasoning and garnish

Taste and adjust seasoning with more soy or salt if needed. Stir in the green parts of the sliced green onions. Remove from heat and drizzle with optional chili oil if using and sprinkle toasted sesame seeds. Serve immediately.