Chow Mein
A quick and healthy Chinese-inspired stir-fry noodle dish with tender chicken, crisp vegetables, and a savory chow mein sauce ready in just 25 minutes.
Equipment
Ingredients
Main Ingredients
yakisoba refrigerated noodles
400 g
boneless skinless chicken breasts
450 g
salt
1 tsp
black pepper
1 tsp
olive oil
45 ml
finely shredded cabbage
200 g
carrot (shredded)
1 piece
celery (chopped)
2 ribs
green onions (chopped)
4 piece
garlic (minced)
3 cloves
fresh ginger (grated)
2 tsp
fresh bean sprouts
100 g
Sauce
oyster sauce
60 ml
low-sodium soy sauce
80 ml
sesame oil
30 ml
rice vinegar
15 ml
cornstarch
1 tsp
light brown sugar
1 tbsp
Asian Garlic Chili Sauce
10 ml
Instructions
Prepare chow mein sauce
In a small bowl, whisk the sauce ingredients together and set aside.
Cook chicken
Heat a large pan or wok on high heat. Add 1 tablespoon oil. Season chicken with salt and pepper and add to hot pan. Sauté until cooked through, then remove to a plate.
Cook vegetables
Add another tablespoon of oil. Once hot add cabbage, carrots, celery, and the whites of the chopped green onion. Stir fry over high heat for 1-2 minutes. Add the garlic and ginger and cook for 30 seconds, then remove everything to a plate.
Cook noodles and combine
Add last tablespoon of oil to the pan and add the noodles. Cook for 1 minute. Add the sauce and cook, tossing to coat. Return veggies and chicken to the pan, along with fresh bean sprouts.
Serve
Serve immediately, garnished with green onion.
Storage
Best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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