Quick Chicken Chow Mein with Crispy Noodles
Fast stir-fried chow mein with tender chicken breast, noodles, and fresh vegetables. Uses a baking soda tenderizing technique for restaurant-quality results. Combines soy sauce, sesame oil, and Shaoxing wine in a savory glaze. Ready in under 30 minutes with minimal prep.
Ingredients
- 1 lb chicken breast, boneless skinless, finely sliced
- 1 tsp baking soda, coated(optional)
- 9 oz thin noodles, any type
- 1 tbsp cornflour
- 3 tbsp all-purpose soy sauce or tamaritamari1:1vegan gluten-freegluten-freesoy-free
source lists as alternative
- 1 tsp dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp sesame oil
- 1 tbsp sugar
- 2 clove garlic, minced
- 2 tbsp olive oil
- 2 cup green cabbage, shreddedbok choy1:1similar texture cooking time
adds different flavor
- 1 cup carrot, julienned
- 1 cup bean sprouts
- 3 spring onion scallions, sliced into ¾" pieces
Instructions
- 1
Coat chicken with baking soda and set aside for 20 minutes while preparing vegetables
- 2
Rinse chicken in cold water and pat dry with paper towel
- 3
Cook noodles according to packet instructions, rinse in cold water, and set aside
- 4
Mix cornflour with water, then add all-purpose soy sauce, dark soy sauce, Shaoxing wine, sesame oil, and sugar
- 5
Toss chicken with 1 tablespoon sauce and minced garlic
- 6
Heat olive oil in large frying pan over high heat, add chicken, and cook for 1 minute until sealed
- 7
Add cabbage and carrot, cook and stir for 1-2 minutes until cabbage softens
- 8
Add noodles and sauce, toss to combine, cook for 1 minute
- 9
Add bean sprouts and green onions, stir through, cook for 30 seconds
- 10
Serve immediately
Tips
The bicarbonate of soda treatment creates tender chicken similar to takeout quality; this step is optional but recommended
Rinse noodles immediately after cooking to prevent them from sticking together
Work quickly once cooking begins as stir-frying is fast; have all ingredients prepped before heating the pan
Good to Know
Store leftovers in airtight container in refrigerator for up to 3 days. Reheat in wok or pan over medium-high heat, adding splash of water to prevent sticking.
Prepare vegetables and make sauce up to 4 hours ahead. Keep separate until cooking. Slice chicken and coat with baking soda up to 1 hour before cooking.
Serve immediately after cooking while noodles are warm and vegetables are crisp-tender. Accompaniments: extra soy sauce, chili oil, pickled red chilies, or additional sesame oil.
Common Mistakes
Do not skip rinsing the chicken after baking soda treatment or finished dish will have soapy taste
Do not overcook the final stir after adding bean sprouts and onions or vegetables will become mushy
Do not prepare noodles in advance without rinsing or they will clump together