Chow Mein

Name: Chow Mein
Prep time: 45 min
Cook time: 15 min
Yield: 2 to 4 servings
Cuisine: Thai Menu
Ingredients: Chinese Egg Noodles — 400 g; Chicken Thigh — 250 g; Soy Sauce — 1 tsp; Shaoxing Wine — 1 tsp; Bicarbonate Of Soda — ¼ tsp; White Pepper — To taste; Soy Sauce — 1 tbsp; Oyster Sauce — 1 tbsp; Dark Soy Sauce — 1 tsp; Shaoxing Wine — 1 tbsp; Sugar — ½ tsp; Carrot — 1; Cabbage — 100 g; Spring Onion — 3 stalks; Ginger — 1 tsp; Sesame Oil — ½ tsp

This classic chicken chow mein achieves the perfect balance of texture, featuring noodles that are firm yet coated in a rich, savoury sauce. With tender marinated chicken and crisp vegetables, this dish is a masterclass in stir-fry technique, proving that proper preparation of the noodles is the secret to a professional result. It is a satisfying, authentic meal that brings restaurant-quality depth to your home kitchen.

Cuisines

Cooking Instructions

Preparation: 45 minutes
Cooking: 15 minutes

Servings: 2 to 4

Notes:

The secret to superior chow mein is a triple-cook method: blanching for 20 seconds, cooling and drying in the fridge, then pan-frying in small batches for texture.

Marinating chicken with a small amount of bicarbonate of soda is a pro-tip for achieving exceptionally tender meat.

Separate the pale white parts of the spring onion to stir-fry as an aromatic base, while using the green parts for a fresh garnish at the end.

This recipe calls for Chinese egg noodles; ensure you separate them thoroughly before blanching to prevent clumping.

The sauce is a simple but precise mix of soy sauces, oyster sauce, Shaoxing wine, and a hint of sugar to create that classic, complex flavour profile.

Prepare Noodles
Separate the fresh Chinese egg noodles, blanch in boiling water for 20 seconds, then drain and spread on a tray to cool and dry in the fridge for at least 30 minutes.

Sear Noodles
Divide the noodles into small bunches and pan-fry each in a lightly oiled wok until they are loosened, separated, and begin to develop a slight golden colour, then set aside.

Marinate Chicken
Combine chicken thigh pieces with soy sauce, Shaoxing wine, bicarbonate of soda, and white pepper, mixing well to tenderise.

Create Stir-fry Sauce
Whisk together soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, and a dash of sugar in a small bowl until well combined.

Stir-fry
Heat oil in a wok and sauté the pale parts of the spring onion and ginger, then add the marinated chicken and cook until nearly done.

Combine
Add carrots and cabbage, then incorporate the pre-cooked noodles and the sauce mixture, tossing over high heat until everything is evenly coated and glossy.

Serve
Remove from heat, stir in the green spring onion batons and a drizzle of sesame oil, then serve immediately with optional chilli oil.