Introduction
A hot plate of Chicken Chow Meinⁿ, with its glossy noodles, crisp-tender veggies, and juicy chicken encased in a smoky, savory sauce, is unmatched. This well-liked Chinese dish is a global favorite, and the best part is that you can easily replicate the restaurant-caliber flavor in your own kitchen.
Don’t worry about costly, oily takeout. This homemade version takes only twenty-five minutes to prepare, is less expensive, and is healthier. For a consistently authentic experience, it expertly strikes a balance between rich aroma, savory sauces, and satisfying textures.
Components of the Chow Mein:
200g of noodles (chow mein or egg noodles are the best options)
200g of thinly sliced chicken breast
One carrot, sliced into thin matchsticks (julienned)
Half a cup of shredded cabbage
Half a bell pepper (capsicum), sliced thinly
One teaspoon of garlic-ginger paste
One tablespoon of oil (vegetable or sesame oil is preferred)
To taste, add salt and black pepper.
Regarding the Sauce:
Two tablespoons of soy sauce
One tablespoon of chili sauce
One tablespoon of vinegar
Optional garnish:
Chopped scallions (spring onions)
Sesame seeds toasted
Easy-to-follow directions
1. Bring the noodles to a boil.
Cook noodles until al dente, following the directions on the package. To stop the cooking, drain and rinse with cold water once more. Avoid sticking by tossing with a teaspoon of oil. Since the noodles will finish cooking in the wok, they are best when they are slightly undercooked.
2. Cook the Chicken
On medium-high heat, heat the oil in a large skillet or wok. Stir for 30 seconds to make the ginger-garlic paste fragrant. Stir-fry the chicken slices for five to six minutes, or until they are cooked and softly golden. Steer clear of crowding; if necessary, cook in batches.
3. Stir-Fry the Vegetables
Sliced capsicum, shredded cabbage, and julienned carrots should all be added to the wok. Stir-fry the vegetables for 3–4 minutes on high heat, until they are soft but still crisp. The distinctive smoky aroma of wok hei is produced by high heat.
Step 4: Season and Add Sauces
Reduce the heat a bit. Add the chili sauce, vinegar, and soy sauce. Add pepper and salt. Coat the chicken and veggies evenly by tossing. Use 1-2 tablespoons of water or chicken stock to make the dish more saucy.
5: Add the noodles and stir.
With tongs or spatulas, add the noodles to the wok and toss gently. For two to three minutes, stir-fry the noodles until they are thoroughly heated and coated. When that wonderful aroma fills your kitchen, it means your dish is ready!
Serving and Differences
Serve right out of the wok, right away. This dish goes nicely with:
Chicken with Sweet and Sour Flavors
Manchurian Gravy
A straightforward chili vinegar side
Other Options to Consider:
Better for your health: Select low-sodium soy sauce, use whole-wheat noodles, and add snap peas, broccoli, or mushrooms.
Vegetarian: Use paneer, tofu, or additional mushrooms in place of chicken.
Spicy: Include red chili flakes, additional chili sauce, or a spoonful of sriracha.
Add Egg: For added protein, stir in one or two scrambled eggs at the very end.
For that distinctive Chinese scent, finish with a drizzle of toasted sesame oil.
Storage Advice
Keep leftovers in the refrigerator for up to two days in an airtight container.
To keep the noodles moist, reheat them in a pan or microwave with a little water added.
Noodles can get mushy when thawed, so freezing is not advised.
It’s not as hard as you might think to make restaurant-quality chicken chow mein at home. Compared to takeout, you can get a fresher, healthier, and tastier meal in just 25 minutes. This hearty, tasty dish will quickly become a mainstay in your kitchen. You might never order delivery again after giving it a try!
