Chowmein Recipe

Prepare noodles

If using dried egg noodles, cook according to package until just al dente (usually 3–4 minutes). If using fresh noodles, separate and loosen under warm water. Drain well and toss with 1 teaspoon vegetable oil to prevent sticking. Set aside.

Make the sauce

In a bowl, whisk together 3 tbs soy sauce, 1.5 tbs oyster sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1/4 tsp white pepper, 1/2 tsp sugar. In a small separate cup, dissolve 1 tsp cornstarch in 2 tbs cold water then add to the sauce and whisk until combined. Set aside.

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tbs vegetable oil and swirl to coat. Add minced garlic and ginger and stir-fry 10–15 seconds until fragrant (do not burn).

Add sliced onion and julienned carrot. Stir-fry 1–2 minutes until onion begins to soften but still has some bite.

Add sliced cabbage and continue to stir-fry 2–3 minutes until cabbage wilts but remains slightly crisp. Push vegetables to the side of the wok to make space for noodles.

If adding chicken: toss the thinly sliced chicken with 1 tsp soy sauce, 1 tsp cornstarch and 1/4 tsp salt. Heat the remaining 1 tbs vegetable oil in the cleared space of the wok over high heat. Add chicken in a single layer and stir-fry 1–2 minutes until mostly cooked through and beginning to brown. Stir chicken together with the vegetables.

Add the drained noodles to the wok with the vegetables and protein. Pour the prepared sauce evenly over the noodles.

Using tongs or two spatulas, toss and stir-fry everything together for 1–2 minutes so the sauce thickens slightly from the cornstarch and coats the noodles. If the mixture seems dry, add up to 1–2 tbs water or chicken stock to loosen.

Taste and adjust seasoning: add a splash more soy sauce for saltiness or a pinch more sugar if needed. Stir in sliced scallions in the final 30 seconds.

Turn off heat. Transfer chowmein to serving plates and garnish with toasted sesame seeds, additional scallions and crispy fried shallots if using.