A simple and affordable chicken chow mein recipe featuring fresh noodles, crisp vegetables, and a flavorful homemade sauce that brings it all together. Perfect for a quick and satisfying meal without breaking the bank.
Ingredients extracted via AI
38 g soy sauce22 g rice vinegar40 g hoisin sauce4 g toasted sesame oil5 g cornstarch42 g vegetable oil400 g fresh chow mein noodles340 g boneless skinless chicken thighs7 garliccarrot2 celery stalkspring onion335 g napa cabbage85 g mung bean sprouts30 g water
Procedure generated via AI
In a small bowl, whisk together 2½ tablespoons soy sauce, 1½ tablespoons rice vinegar, 2 tablespoons hoisin sauce, and 1 teaspoon toasted sesame oil until well combined.
Whisk in 2 teaspoons cornstarch until the mixture is smooth, then set aside.
If using a wok, pour in enough vegetable oil to coat the bottom with a thin layer. Heat over medium-high heat, swirling the oil to coat the surface. When it starts to smoke, discard the oil and wipe the wok clean with a paper towel—this season the pan for stir-frying.
Bring a large pot of water to a boil over medium-high heat. Add 400 g fresh chow mein or stir-fry noodles and cook for 10 to 20 seconds or according to package instructions. Immediately drain and rinse under cold water to stop the cooking process.
Add 3 tablespoons vegetable oil to the wok and heat over medium-high heat. Add 340 g diced boneless, skinless chicken thighs—in two batches if needed to avoid crowding. Stir-fry until the chicken is cooked through and nicely browned.
Meanwhile, finely chop 7 cloves of garlic and set aside for later.
Julienne 1 whole carrot, chop 2 celery stalks into small pieces, slice 2 spring onions into approximately 2.5 cm (1 inch) lengths, and thinly slice 335 g napa cabbage (you can substitute with green cabbage if preferred).
Remove the chicken from the wok, add the spring onions, and stir-fry for about 30 seconds until they soften and start to brown slightly.
Add three-quarters of the chopped garlic and cook until fragrant and golden.
Add the chopped celery and carrot and stir-fry for 2 minutes until tender.