Did you know that March is “National Noodle Month” and today is “Eat Your Noodle Day”!? Oh yes! So you know I had to share with you guys my quick and easy recipe! I love love LOVE noodles. I haven’t found one noodle I didn’t enjoy eating.
NEVER ORDER TAKEOUT AGAIN!
Put down that takeout menu NOW! Start rummaging through your fridge and pantry for items to toss together! Trust me, you won’t ever order takeout after this recipe! You will have quality food using fresh ingredients that won’t hurt your pocket. This dish is perfect because you can literally use up all your loose protein and veggies you have lying around as we speak! Let me show you how easy it is to make the BEST homemade chicken chow mein.
TIPS FOR COOKING:
- Always prepare your ingredients ahead of time and have it ready to go. The cooking process is quick, so you don’t want to scramble around for your missing ingredient.
- Marinating your chicken isn’t a must, but I do like to season my chicken breast for at least 30 minutes.
- Cutting your protein and vegetables the same size ensures an even cooking time.
- Try to cook with a hot wok
- You can use any noodle you have on hand, but I used thin Lo Mein Noodles. Cook your noodles al dente because it will continue to cook in the wok as we stir fry everything together.
- You can use any choice of protein and vegetables.
All the ingredients should be available at your local Asian supermarket. If you are having trouble finding some of the ingredients, I linked a few that would be a little harder to find.
Ingredients for chicken:
- 1 pound of thinly sliced chicken breast
- 2 tbsp egg whites
- 1 tsp salt
- ½ tsp freshly cracked pepper
- 1 tbsp corn starch
- 1 pound of egg noodles
- 3 Tbsp cooking oil
- 1 Tbsp sesame oil
- 1 tbsp Siaoxing cooking wine (Chinese Cooking Wine)
- ½ cup shredded carrots
- ½ cup orange bell peppers
- ½ cup green onion sliced an inch wide (white part only)
- 1 cup bean sprouts
- ½ cup red onions
- ½ cup purple cabbage
- ½ cup green onions sliced an inch wide (only the green part)
Chow Mein Sauce:
- ¼ cup light soy sauce
- ½ tbsp chicken bullion
- ½ tbsp sugar
- 1 tbsp oyster sauce
- 1 tbsp sweet soy sauce
- 1 tbsp sesame oil
- Combine the chicken breast with salt, pepper, egg whites, and corn starch, set aside. Cut all your choice of vegetables and set aside.
- Cook the noodles to al dente, rinse under cold water, drain and set aside.
- In a bowl, whisk together the “chow mein sauce” and set aside.
- Set your wok to high heat and add 2 tbsp of cooking oil. Add in the marinated chicken breast and sear the chicken for about 3 minutes, flip and sear the other side for about 3-4 minutes. (Cooking time will vary on how thinly you sliced your chicken) Transfer in a bowl and clean off the wok with a napkin.
- Add 1 tbsp cooking oil and stir fry the white part of the green onions, sliced carrots, bell peppers, and cooking wine for about 1 minute.
- Join in your cooked noodles to the wok and stir fry for 1 minute, then toss your “chow mein sauce”, chicken, and remaining vegetables (cabbage, green part of green onions, red onions) together.
- Stir fry for about 3-4 minutes. You still want your vegetables to be crunchy so don’t overcook them!
- Turn off the heat and add in sesame oil and bean sprouts.
- Serve while hot and ENJOY!