Chow Mein
Crispy stir-fried egg noodles with vegetables and chicken. A quick and versatile family dinner.
Prep: 10 minutes. Cook: 10 minutes. Difficulty: Easy. Serves 4.
Ingredients
- 300g egg noodles
- 200g chicken breast, sliced thin
- 1 carrot, julienned
- 100g cabbage, shredded
- 100g bean sprouts
- 2 spring onions, cut into 3cm pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 tablespoons cooking oil
- 1 clove garlic, minced
Instructions
- Cook egg noodles according to packet. Drain and toss with sesame oil to prevent sticking.
- Heat cooking oil in a wok over high heat.
- Stir-fry chicken for 3 minutes until cooked. Remove and set aside.
- Add garlic, carrot, and cabbage. Stir-fry for 2 minutes.
- Add noodles, soy sauce, and oyster sauce. Toss to combine.
- Return chicken to the wok. Add bean sprouts and spring onions.
- Toss for 30 seconds. Serve immediately.
Tips for Helpers
- High heat is essential for stir-fried noodles.
- Tossing with sesame oil after draining prevents clumping.
- Do not overcook the bean sprouts — they should be crunchy.
Ingredient Substitutions
- Use any protein: prawns, beef, tofu, or just vegetables.
- Any Asian noodle works — udon, ramen, or rice noodles.