Chicken Chow Mein Stir-Fried Noodles (Printable Version)
Tender chicken and crisp vegetables stir-fried with egg noodles in a savory sauce for a quick Chinese-inspired meal.
# What You'll Need:
→ For the Chicken
01 - 14 oz boneless, skinless chicken breast, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
→ For the Sauce
05 - 3 tbsp soy sauce
06 - 1 tbsp oyster sauce
07 - 1 tbsp hoisin sauce
08 - 1 tsp sugar
09 - 1/2 tsp ground white pepper
10 - 2 tbsp water
→ For the Noodles & Stir-Fry
11 - 9 oz chow mein or egg noodles
12 - 2 tbsp vegetable oil, divided
13 - 2 garlic cloves, minced
14 - 1 medium onion, thinly sliced
15 - 1 large carrot, julienned
16 - 1 red bell pepper, thinly sliced
17 - 3.5 oz bean sprouts
18 - 4 spring onions, sliced
19 - 3.5 oz snow peas, trimmed
# How to Make It:
01 - In a bowl, combine sliced chicken with soy sauce, cornstarch, and sesame oil. Set aside for at least 10 minutes.
02 - In a small bowl, whisk together all sauce ingredients. Set aside.
03 - Prepare noodles according to package instructions. Drain and rinse under cold water. Toss lightly with 1 tsp oil to prevent sticking.
04 - Heat 1 tbsp oil in a large wok or skillet over high heat. Add chicken and stir-fry until just cooked through, about 3–4 minutes. Remove and set aside.
05 - Add remaining 1 tbsp oil to the wok. Add garlic and onion; stir-fry for 1 minute. Add carrot, bell pepper, and snow peas; stir-fry for 2–3 minutes until just tender.
06 - Return chicken to the wok. Add cooked noodles, bean sprouts, and spring onions. Pour in the sauce and toss everything together over high heat for 2–3 minutes until well combined and heated through.
# Expert Insights:
01 -
- The sauce creates that glossy restaurant style coating without any professional equipment
- Everything comes together in under 40 minutes but tastes like it simmered all day
- You can customize the vegetables based on whatever needs using up from your fridge
02 -
- Cold noodles work better than hot for stir frying, so do not skip that rinse under cold water
- Have all ingredients prepped before you turn on the heat because stir frying happens fast
- Crowding the wok lowers the temperature and ruins the sear, so cook in batches if needed
03 -
- Dry your vegetables thoroughly before stir frying to prevent water from pooling in the wok
- Cut all ingredients to similar sizes so everything cooks evenly together