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The Ultimate Chicken Chow Mein Recipe for Crispy Pan-Fried Noodles Recipe

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★★★★★

5 from 76 reviews

This Ultimate Chicken Chow Mein recipe features perfectly crispy pan-fried egg noodles paired with tender chicken strips and vibrant vegetables, all tossed in a savory soy-based glaze. The secret to its irresistible texture lies in pan-frying the noodles separately for crispiness, then stir-frying fresh carrots, cabbage, garlic, and ginger before combining everything with flavorful sauces. A quick and satisfying Asian-inspired dish perfect for a weeknight dinner.

Ingredients

Scale

Noodles and Protein

  • 10 oz (280g) thin fresh egg noodles, parboiled and thoroughly dried
  • 8 oz (225g) chicken breast, sliced into thin strips

Vegetables

  • 2 cups (140g) pale green cabbage, shredded
  • 1 medium (120g) orange carrot, thinly julienned
  • 3 whole scallions, chopped into crisp green slices

Aromatics and Sauce

  • 2 cloves garlic, minced
  • 1 tsp (5g) ginger, freshly grated
  • 2 tbsp (30ml) dark soy sauce (for rich color and molasses notes)
  • 1 tbsp (15ml) light soy sauce (for seasoning and saltiness)
  • 1 tbsp (15ml) oyster sauce (provides umami and a glossy finish)
  • 1 tsp (5g) cornstarch (creates the clinging texture)
  • 3 tbsp (45ml) neutral oil (canola or peanut, divided)

Instructions

  1. Marinate Chicken: In a small bowl, toss the chicken breast strips with a splash of light soy sauce and a pinch of cornstarch. Let rest for 10 minutes to protect the meat from intense heat.
  2. Sear Chicken: Heat 1 tbsp (15ml) of neutral oil in a wok over high heat. Sear the chicken strips undisturbed for 60 seconds until you see caramelized edges. Toss briefly to finish cooking, then remove the chicken from the wok.
  3. Pan-Fry Noodles: Wipe the wok clean and add 1.5 tbsp (22ml) of oil. Add the dried egg noodles in an even layer. Let them pan-fry undisturbed for 2-3 minutes until slightly crispy before flipping to crisp the other side. Remove and set aside.
  4. Stir-Fry Vegetables and Aromatics: Add the remaining oil to the wok. Briefly fry the minced garlic and grated ginger until fragrant. Then vigorously stir-fry the julienned carrots and shredded cabbage until the cabbage wilts but carrots remain crisp.
  5. Combine and Toss: Return the cooked chicken and crispy noodles to the wok. Pour the mixed dark soy sauce, light soy sauce, oyster sauce, and cornstarch glaze over the top and toss rapidly with tongs. Toss just until the sauce clings tightly to the ingredients without pooling.
  6. Garnish and Serve: Garnish the chow mein with the chopped scallions and serve immediately to enjoy the noodles at their crispiest.

Notes

  • Ensure noodles are completely dry before pan-frying to guarantee a crispy edge.
  • Pre-mix the soy glaze so it is ready to pour instantly, preventing the vegetables from overcooking.
  • You can substitute chicken breast with tofu or shrimp as alternatives.
  • Adjust the soy sauce quantity to control the saltiness of the dish.
  • Use a wok or a large non-stick skillet for best results in pan-frying and stir-frying.

Keywords: Chicken Chow Mein, Crispy Noodles, Pan-Fried Noodles, Stir-Fry Chicken, Chinese Noodles, Easy Dinner, Asian Stir-Fry

Find it online: https://busyrecipe.com/the-ultimate-chicken-chow-mein-recipe-for-crispy-pan-fried-noodles-recipe/