Chicken Chow Mein (Crispy Noodles - Hong Kong Style)
This restaurant style Chicken Chow Mein with the crispy Hong Kong style egg noodles is a Cantonese classic! It's so good you'll never need to order it from the restaurant again!
Servings: 4
Ingredients
- 1 lb chicken thigh cut into 2" long thin slices (1/4" thick)
- 1/2 tbsp light soy sauce low sodium
- 1/4 tsp white pepper
- 1/2 tsp kosher salt
- 1/2 tbsp cornstarch
Chow Mein Sauce (Gravy)
- 2 cups chicken stock
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce low sodium
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 1/2 tsp MSG optional
- 1 tsp sugar
- 1 tbsp shaoxing wine
Cornstarch slurry
- 1 tbsp cornstarch
- 1/2 cup water
Instructions
- Slice chicken thigh into 1/4" thick slices about 2" long. Marinate with soy sauce, white pepper, kosher salt, and cornstarch for 20 minutes.
- Mix sauce by combining chicken stock, oyster sauce, light soy sauce, sesame oil, white pepper, MSG, sugar, and shaoxing wine. Separately, mix the cornstarch slurry in a small bowl and set aside.
- In a large pot of boiling water, blanch the fresh chow mein noodles for about 10 seconds then drain, rinse and pat as dry as possible with paper towels. If using dried chow mein noodles, cook to package directions and drain, rinse and pat dry.
- In a large pan, add 3 tbsp of neutral oil over medium high heat and evenly spread the noodles across the pan. Pan fry for 2-3 minutes per side until golden brown, adding more oil as necessary. Remove and drain excess oil on a paper towel.
- Add 1 tbsp of oil to the pan on high, then saute the chicken thigh for 2 minutes per side until golden brown. To the chicken add the garlic, ginger, and scallions and saute for 30 seconds and remove everything to a bowl.
- Add 1 tbsp of oil to the pan over high heat, then add the bok choy, mushrooms, onion, and carrot and stir fry for 2 minutes until the carrots are softened. Add the sauce, the chicken & aromatics, and mix. Bring to a boil then add the cornstarch slurry and mix until sauce has thickened.
- Ladle the sauce, chicken, and vegetables over the the crispy chow mein noodles and enjoy!
Video
Notes
Drain and dry the noodles after blanching to remove any excess moisture. Any excess moisture will prevent the noodles from crisping up when fried.
When frying the noodles, keep a close eye on them to make sure they do not burn! Once blanched, the noodles will fry quickly and can burn if you're not careful. When flipping, you might need to add more oil in order to crisp up the other side of the noodles.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The noodles will continue to soak up the sauce and become soggy as they sit - this is normal (and a large reason why I don't prefer leftovers). Reheat until warmed through in the microwave.
Nutrition
Calories: 330kcal | Carbohydrates: 14g | Protein: 22g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 975mg | Potassium: 485mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8965IU | Vitamin C: 58mg | Calcium: 166mg | Iron: 2mg
