Chicken Chow Mein
Chicken chow mein with crispy noodles, dark soy sauce, fresh ginger and mung bean sprouts. Serves 4.
TOTAL TIME
21 min
ACTIVE TIME
21 min
QUANTITY
~3.7 l
DIFFICULTY
Trivial
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/17
Tools0/13
Ingredients0/17 gathered · 4 servings
500g
3tbsp
2tbsp
2tsp
1pinch
4clove
20g
4piece
150g
200g
150g
1tbsp
2tbsp
1tbsp
2,000ml
400g
3tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 500g | — | — | |
| 2 | | 3tbsp | — | — | |
| 3 | | 2tbsp | — | — | |
| 4 | | 2tsp | — | — | |
| 5 | | 1pinch | — | — | |
| 6 | | 4clove | — | — | |
| 7 | | 20g | — | — | |
| 8 | | 4piece | — | — | |
| 9 | | 150g | — | — | |
| 10 | | 200g | — | — | |
| 11 | | 150g | — | — | |
| 12 | | 1tbsp | — | — | |
| 13 | | 2tbsp | — | — | |
| 14 | | 1tbsp | — | — | |
| 15 | | 2,000ml | — | — | |
| 16 | | 400g | — | — | |
| 17 | | 3tbsp | — | — |
Tools18 items
Serveware1 item
Procedure55 steps
1 of 55
Slice the chicken breasts thinly against the grain into strips about 5 mm thick.
Chicken breast · 500 g
⏱ 1 min
ResultSliced chicken breast2 of 55
Transfer the chicken strips into the medium bowl.
⏱ 5s
ResultSliced chicken breast3 of 55
Add the soy sauce to the chicken.
Light soy sauce · 1 tbsp⏱ 5s
ResultSliced chicken breast and light soy sauce4 of 55
Add the Shaoxing rice wine to the bowl.
Shaoxing rice wine · 1 tbsp⏱ 5s
ResultSliced chicken breast and light soy sauce and shaoxing rice wine5 of 55
Add the cornstarch to the bowl.
Cornstarch · 2 tsp⏱ 5s
ResultSliced chicken breast and shaoxing rice wine mixture6 of 55
Add the white pepper to the bowl.
Ground white pepper · 1 pinch⏱ 5s
ResultSliced chicken breast and shaoxing rice wine mixture7 of 55
Mix everything together thoroughly until the chicken strips are evenly coated, then set aside.
⏱ 20s
ResultMarinated chickenused in step 428 of 55
Crush each garlic clove under the flat of the knife to loosen the skin, then peel the skins away.
Garlic · 4 clove⏱ 20s
ResultPeeled garlic cloves9 of 55
Finely chop the peeled garlic cloves.
⏱ 30s
ResultFinely chopped garlic10 of 55
Scrape the chopped garlic into the small bowl.
⏱ 5s
ResultMeasured garlic11 of 55
Peel the ginger with a peeler.
Fresh ginger · 20 g
⏱ 20s
ResultPeeled fresh ginger12 of 55
Finely chop the peeled ginger into a fine mince.
⏱ 30s
ResultFinely chopped ginger13 of 55
Add the chopped ginger to the small bowl with the garlic.
⏱ 5s
ResultFinely chopped ginger and measured garlicused in step 4614 of 55
Trim the root ends and any wilted tops from the spring onions.
Spring onions · 4 piece⏱ 20s
ResultTrimmed spring onions15 of 55
Strip the outer layer from each trimmed spring onion and discard it.
⏱ 30s
ResultPeeled spring onions16 of 55
Slice the peeled spring onions on a slight angle into 3 cm lengths, keeping the white and green parts roughly separate.
⏱ 30s
ResultSliced Spring Onions17 of 55
Transfer the sliced spring onions to a second small bowl.
⏱ 5s
ResultSliced Spring Onionsused in step 5418 of 55
Peel the carrots.
Carrots · 150 g⏱ 20s
ResultPeeled carrots19 of 55
Cut the peeled carrots into thin matchstick strips about 5 cm long.
⏱ 1 min
ResultJulienned carrots20 of 55
Transfer the julienned carrots to the large bowl.
⏱ 5s
ResultJulienned carrots21 of 55
Shred the cabbage into thin strips about 5 mm wide.
White cabbage · 200 g⏱ 1 min
ResultFinely shredded cabbage22 of 55
Add the shredded cabbage to the large bowl with the carrots.
⏱ 5s
ResultJulienned carrots and finely shredded cabbage23 of 55
Add the bean sprouts to the large bowl with the other vegetables.
Mung bean sprouts · 150 g⏱ 5s
ResultJulienned carrots and finely shredded cabbage and mung bean sproutsused in step 4824 of 55
Measure the light soy sauce into a third small bowl.
Light soy sauce · 2 tbsp⏱ 5s
ResultLight soy sauce25 of 55
Add the dark soy sauce to the bowl.
Dark soy sauce · 1 tbsp⏱ 5s
ResultLight soy sauce and dark soy sauce26 of 55
Add the oyster sauce to the bowl.
Oyster sauce · 2 tbsp⏱ 5s
ResultLight soy sauce and dark soy sauce and oyster sauce27 of 55
Add the remaining Shaoxing rice wine to the bowl.
Shaoxing rice wine · 1 tbsp⏱ 5s
ResultShaoxing rice wine mixture28 of 55
Add the sesame oil to the bowl.
Sesame oil · 1 tbsp⏱ 5s
ResultShaoxing rice wine mixture29 of 55
Stir all the sauce ingredients together until combined.
⏱ 10s
ResultMixed chow mein sauceused in step 5230 of 55
Fill the large saucepan with the water.
Water · 2,000 ml
⏱ 10s
ResultMeasured water31 of 55
Bring the water to a vigorous boil over high heat.
⏱ 5 min
ResultBoiling water32 of 55
Add the fresh egg noodles to the boiling water and use tongs to loosen them as they go in.
Fresh egg noodles · 400 g
⏱ 10s
ResultBoiling water and fresh egg noodles33 of 55
Boil the noodles for 2 minutes until just tender but still with a little bite, stirring once to separate them.
⏱ 2 min
ResultPar-cooked noodles34 of 55
Drain the noodles into a colander and immediately rinse under cold running water to stop the cooking, then shake well to remove excess water.
⏱ 15s
ResultDrained noodlesused in step 3735 of 55
Add a tablespoon of vegetable oil to the wok.
Vegetable oil · 1 tbsp
⏱ 5s
ResultVegetable oil36 of 55
Set the wok over the highest heat you have and leave it until the oil is shimmering and just beginning to smoke.
⏱ 1 min
ResultHot oil37 of 55
Tip the drained noodles into the hot wok.
⏱ 5s
ResultHot oil and drained noodles38 of 55
Spread the noodles out and leave them untouched for 30 seconds to char slightly on the bottom, then toss and repeat until the noodles have some golden, slightly crispy strands.
⏱ 2 min
ResultLightly charred noodles39 of 55
Transfer the charred noodles to a large clean bowl and set aside.
⏱ 10s
ResultLightly charred noodlesused in step 5140 of 55
Add another tablespoon of vegetable oil to the wok.
Vegetable oil · 1 tbsp⏱ 5s
ResultVegetable oil41 of 55
Heat the oil over the highest heat until it is shimmering and nearly smoking.
⏱ 45s
ResultHot oil42 of 55
Add the marinated chicken strips to the wok in a single layer.
⏱ 5s
ResultHot oil and marinated chicken43 of 55
Stir-fry the chicken over high heat, tossing constantly, until the strips are golden on the outside and cooked through with no pink remaining, about 3 minutes; the thickest strip should read 74 °C on a thermometer.
⏱ 3 min
ResultCooked chicken44 of 55
Transfer the cooked chicken to a clean medium bowl and set aside.
⏱ 10s
ResultCooked chickenused in step 5045 of 55
Add the remaining tablespoon of vegetable oil to the wok.
Vegetable oil · 1 tbsp⏱ 5s
ResultVegetable oil46 of 55
Add the garlic and ginger to the hot oil.
⏱ 5s
ResultVegetable oil and finely chopped ginger and measured garlic47 of 55
Stir-fry the garlic and ginger for 30 seconds until fragrant and just turning golden, keeping them moving so they do not burn.
⏱ 30s
ResultFragrant garlic and ginger48 of 55
Add the carrots, cabbage and bean sprouts to the wok.
⏱ 5s
ResultMung bean sprout and julienned carrot mixture49 of 55
Toss the vegetables over high heat for 2 minutes until they are just wilted but still have crunch.
⏱ 2 min
ResultStir-fried vegetables50 of 55
Return the cooked chicken to the wok.
⏱ 5s
ResultStir-fried vegetables and cooked chicken51 of 55
Add the charred noodles to the wok.
⏱ 5s
ResultLightly charred noodles and stir-fried vegetables and cooked chicken52 of 55
Pour the chow mein sauce all over the noodles, chicken and vegetables.
⏱ 5s
ResultLightly charred noodle and cooked chicken mixture53 of 55
Toss everything together vigorously over high heat for about 90 seconds until the sauce coats every strand of noodle and the whole dish is piping hot.
⏱ 1 min 30s
ResultTossed chow mein54 of 55
Scatter the spring onions over the noodles in the wok.
⏱ 5s
ResultSliced spring onions and tossed chow mein55 of 55
Give everything a final toss to mix the spring onions through.
⏱ 20s
ResultFinished chow meinTotal Time21 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 500 g | | Slice the chicken breasts thinly against the grain into strips about 5 mm thick.⏱ 1 minResultSliced chicken breast |
| 2 | Sliced chicken breaststep 1 | | Transfer the chicken strips into the medium bowl.⏱ 5sResultSliced chicken breast |
| 3 | 1 tbsp | | Add the soy sauce to the chicken.⏱ 5sResultSliced chicken breast and light soy sauce |
| 4 | 1 tbsp | | Add the Shaoxing rice wine to the bowl.⏱ 5sResultSliced chicken breast and light soy sauce and shaoxing rice wine |
| 5 | 2 tsp | | Add the cornstarch to the bowl.⏱ 5sResultSliced chicken breast and shaoxing rice wine mixture |
| 6 | 1 pinch | | Add the white pepper to the bowl.⏱ 5sResultSliced chicken breast and shaoxing rice wine mixture |
| 7 | — | | Mix everything together thoroughly until the chicken strips are evenly coated, then set aside.⏱ 20sResultMarinated chickenused in step 42 |
| 8 | 4 clove | | Crush each garlic clove under the flat of the knife to loosen the skin, then peel the skins away.⏱ 20sResultPeeled garlic cloves |
| 9 | Peeled garlic clovesstep 8 | | Finely chop the peeled garlic cloves.⏱ 30sResultFinely chopped garlic |
| 10 | Finely chopped garlicstep 9 | | Scrape the chopped garlic into the small bowl.⏱ 5sResultMeasured garlic |
| 11 | 20 g | | Peel the ginger with a peeler.⏱ 20sResultPeeled fresh ginger |
| 12 | Peeled fresh gingerstep 11 | | Finely chop the peeled ginger into a fine mince.⏱ 30sResultFinely chopped ginger |
| 13 | Finely chopped gingerstep 12 | | Add the chopped ginger to the small bowl with the garlic.⏱ 5sResultFinely chopped ginger and measured garlicused in step 46 |
| 14 | 4 piece | | Trim the root ends and any wilted tops from the spring onions.⏱ 20sResultTrimmed spring onions |
| 15 | Trimmed spring onionsstep 14 | | Strip the outer layer from each trimmed spring onion and discard it.⏱ 30sResultPeeled spring onions |
| 16 | Peeled spring onionsstep 15 | | Slice the peeled spring onions on a slight angle into 3 cm lengths, keeping the white and green parts roughly separate.⏱ 30sResultSliced Spring Onions |
| 17 | Sliced Spring Onionsstep 16 | | Transfer the sliced spring onions to a second small bowl.⏱ 5sResultSliced Spring Onionsused in step 54 |
| 18 | 150 g | | Peel the carrots.⏱ 20sResultPeeled carrots |
| 19 | Peeled carrotsstep 18 | | Cut the peeled carrots into thin matchstick strips about 5 cm long.⏱ 1 minResultJulienned carrots |
| 20 | Julienned carrotsstep 19 | | Transfer the julienned carrots to the large bowl.⏱ 5sResultJulienned carrots |
| 21 | 200 g | | Shred the cabbage into thin strips about 5 mm wide.⏱ 1 minResultFinely shredded cabbage |
| 22 | Finely shredded cabbagestep 21 | | Add the shredded cabbage to the large bowl with the carrots.⏱ 5sResultJulienned carrots and finely shredded cabbage |
| 23 | 150 g | | Add the bean sprouts to the large bowl with the other vegetables.⏱ 5sResultJulienned carrots and finely shredded cabbage and mung bean sproutsused in step 48 |
| 24 | 2 tbsp | | Measure the light soy sauce into a third small bowl.⏱ 5sResultLight soy sauce |
| 25 | 1 tbsp | | Add the dark soy sauce to the bowl.⏱ 5sResultLight soy sauce and dark soy sauce |
| 26 | 2 tbsp | | Add the oyster sauce to the bowl.⏱ 5sResultLight soy sauce and dark soy sauce and oyster sauce |
| 27 | 1 tbsp | | Add the remaining Shaoxing rice wine to the bowl.⏱ 5sResultShaoxing rice wine mixture |
| 28 | 1 tbsp | | Add the sesame oil to the bowl.⏱ 5sResultShaoxing rice wine mixture |
| 29 | — | | Stir all the sauce ingredients together until combined.⏱ 10sResultMixed chow mein sauceused in step 52 |
| 30 | 2,000 ml | | Fill the large saucepan with the water.⏱ 10sResultMeasured water |
| 31 | — | | Bring the water to a vigorous boil over high heat.⏱ 5 minResultBoiling water |
| 32 | 400 g | | Add the fresh egg noodles to the boiling water and use tongs to loosen them as they go in.⏱ 10sResultBoiling water and fresh egg noodles |
| 33 | — | | Boil the noodles for 2 minutes until just tender but still with a little bite, stirring once to separate them.⏱ 2 minResultPar-cooked noodles |
| 34 | Par-cooked noodlesstep 33 | | Drain the noodles into a colander and immediately rinse under cold running water to stop the cooking, then shake well to remove excess water.⏱ 15sResultDrained noodlesused in step 37 |
| 35 | 1 tbsp | | Add a tablespoon of vegetable oil to the wok.⏱ 5sResultVegetable oil |
| 36 | — | | Set the wok over the highest heat you have and leave it until the oil is shimmering and just beginning to smoke.⏱ 1 minResultHot oil |
| 37 | Drained noodlesstep 34 | | Tip the drained noodles into the hot wok.⏱ 5sResultHot oil and drained noodles |
| 38 | — | | Spread the noodles out and leave them untouched for 30 seconds to char slightly on the bottom, then toss and repeat until the noodles have some golden, slightly crispy strands.⏱ 2 minResultLightly charred noodles |
| 39 | Lightly charred noodlesstep 38 | | Transfer the charred noodles to a large clean bowl and set aside.⏱ 10sResultLightly charred noodlesused in step 51 |
| 40 | 1 tbsp | | Add another tablespoon of vegetable oil to the wok.⏱ 5sResultVegetable oil |
| 41 | — | | Heat the oil over the highest heat until it is shimmering and nearly smoking.⏱ 45sResultHot oil |
| 42 | Marinated chickenstep 7 | | Add the marinated chicken strips to the wok in a single layer.⏱ 5sResultHot oil and marinated chicken |
| 43 | — | | Stir-fry the chicken over high heat, tossing constantly, until the strips are golden on the outside and cooked through with no pink remaining, about 3 minutes; the thickest strip should read 74 °C on a thermometer.⏱ 3 minResultCooked chicken |
| 44 | Cooked chickenstep 43 | | Transfer the cooked chicken to a clean medium bowl and set aside.⏱ 10sResultCooked chickenused in step 50 |
| 45 | 1 tbsp | | Add the remaining tablespoon of vegetable oil to the wok.⏱ 5sResultVegetable oil |
| 46 | Finely chopped ginger and measured garlicstep 13 | | Add the garlic and ginger to the hot oil.⏱ 5sResultVegetable oil and finely chopped ginger and measured garlic |
| 47 | — | | Stir-fry the garlic and ginger for 30 seconds until fragrant and just turning golden, keeping them moving so they do not burn.⏱ 30sResultFragrant garlic and ginger |
| 48 | Julienned carrots and finely shredded cabbage and mung bean sproutsstep 23 | | Add the carrots, cabbage and bean sprouts to the wok.⏱ 5sResultMung bean sprout and julienned carrot mixture |
| 49 | — | | Toss the vegetables over high heat for 2 minutes until they are just wilted but still have crunch.⏱ 2 minResultStir-fried vegetables |
| 50 | Cooked chickenstep 44 | | Return the cooked chicken to the wok.⏱ 5sResultStir-fried vegetables and cooked chicken |
| 51 | Lightly charred noodlesstep 39 | | Add the charred noodles to the wok.⏱ 5sResultLightly charred noodles and stir-fried vegetables and cooked chicken |
| 52 | Mixed chow mein saucestep 29 | | Pour the chow mein sauce all over the noodles, chicken and vegetables.⏱ 5sResultLightly charred noodle and cooked chicken mixture |
| 53 | — | | Toss everything together vigorously over high heat for about 90 seconds until the sauce coats every strand of noodle and the whole dish is piping hot.⏱ 1 min 30sResultTossed chow mein |
| 54 | Sliced Spring Onionsstep 17 | | Scatter the spring onions over the noodles in the wok.⏱ 5sResultSliced spring onions and tossed chow mein |
| 55 | — | | Give everything a final toss to mix the spring onions through.⏱ 20sResultFinished chow mein |
| Total Time | 21 min | ||
Serving
- Pile the chow mein onto a large serving platter and bring straight to the table.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 634kcal | |
| 43g | |
| 20g | |
| 3g | |
| 69g | |
| 6g | |
| 6g | |
| 1,521mg |
Ingredients0/17
Tools0/13
Recipe
Chicken Chow Mein
Chicken chow mein with crispy noodles, dark soy sauce, fresh ginger and mung bean sprouts. Serves 4.
What you’ll doYou will marinate thin chicken strips while you prep aromatics, vegetables and a sauce. Boil and char noodles until crispy, then stir-fry the chicken until cooked through. Build the dish by cooking the vegetables and aromatics, returning the chicken and noodles, then tossing everything with sauce over high heat until the noodles are coated and steaming.
Serves4
Total21 min
LevelMedium
Ingredients
- Chicken breast500 g
- Light soy sauce3 tbsp
- Shaoxing rice wine2 tbsp
- Cornstarch2 tsp
- Ground white pepper1 pinch
- Garlic4 clove
- Fresh ginger20 g
- Spring onions4 piece
- Carrots150 g
- White cabbage200 g
- Mung bean sprouts150 g
- Dark soy sauce1 tbsp
- Oyster sauce2 tbsp
- Sesame oil1 tbsp
- Water2,000 ml
- Fresh egg noodles400 g
- Vegetable oil3 tbsp
Tools
SpoonLarge saucepanTongsLarge serving platterMeasured bowl (small bowl)Spring onions bowl (small bowl)Mein sauce bowl (small bowl)Chef's knifeMarinated chicken bowl (medium bowl)Chicken bowl (medium bowl)Julienned carrots bowl (large bowl)Charred noodles bowl (large bowl)Wooden spoonColanderLarge wokPeelerChopping boardThermometer
Method
1
Slice the chicken breasts thinly against the grain into strips about 5 mm thick.
1 minChopping board, Chefs knifeChicken breast · 500 g
2
Transfer the chicken strips into the medium bowl.
5sMarinated chicken bowl (medium bowl)Sliced chicken breast · step 1
3
Add the soy sauce to the chicken.
5sMarinated chicken bowl (medium bowl)Light soy sauce · 1 tbsp
4
Add the Shaoxing rice wine to the bowl.
5sMarinated chicken bowl (medium bowl)Shaoxing rice wine · 1 tbsp
5
Add the cornstarch to the bowl.
5sMarinated chicken bowl (medium bowl)Cornstarch · 2 tsp
6
Add the white pepper to the bowl.
5sMarinated chicken bowl (medium bowl)Ground white pepper · 1 pinch
7
Mix everything together thoroughly until the chicken strips are evenly coated, then set aside.
Result · Marinated chicken · used in step 42
20sMarinated chicken bowl (medium bowl), Wooden spoon
8
Crush each garlic clove under the flat of the knife to loosen the skin, then peel the skins away.
20sChopping board, Chefs knifeGarlic · 4 clove
9
Finely chop the peeled garlic cloves.
30sChopping board, Chefs knifePeeled garlic cloves · step 8
10
Scrape the chopped garlic into the small bowl.
5sMeasured bowl (small bowl)Finely chopped garlic · step 9
11
Peel the ginger with a peeler.
20sChopping board, PeelerFresh ginger · 20 g
12
Finely chop the peeled ginger into a fine mince.
30sChopping board, Chefs knifePeeled fresh ginger · step 11
13
Add the chopped ginger to the small bowl with the garlic.
Result · Finely chopped ginger and measured garlic · used in step 46
5sMeasured bowl (small bowl)Finely chopped ginger · step 12
14
Trim the root ends and any wilted tops from the spring onions.
20sChopping board, Chefs knifeSpring onions · 4 piece
15
Strip the outer layer from each trimmed spring onion and discard it.
30sChopping board, Chefs knifeTrimmed spring onions · step 14
16
Slice the peeled spring onions on a slight angle into 3 cm lengths, keeping the white and green parts roughly separate.
30sChopping board, Chefs knifePeeled spring onions · step 15
17
Transfer the sliced spring onions to a second small bowl.
Result · Sliced Spring Onions · used in step 54
5sSpring onions bowl (small bowl)Sliced Spring Onions · step 16
18
Peel the carrots.
20sChopping board, PeelerCarrots · 150 g
19
Cut the peeled carrots into thin matchstick strips about 5 cm long.
1 minChopping board, Chefs knifePeeled carrots · step 18
20
Transfer the julienned carrots to the large bowl.
5sJulienned carrots bowl (large bowl)Julienned carrots · step 19
21
Shred the cabbage into thin strips about 5 mm wide.
1 minChopping board, Chefs knifeWhite cabbage · 200 g
22
Add the shredded cabbage to the large bowl with the carrots.
5sJulienned carrots bowl (large bowl)Finely shredded cabbage · step 21
23
Add the bean sprouts to the large bowl with the other vegetables.
Result · Julienned carrots and finely shredded cabbage and mung bean sprouts · used in step 48
5sJulienned carrots bowl (large bowl)Mung bean sprouts · 150 g
24
Measure the light soy sauce into a third small bowl.
5sMein sauce bowl (small bowl)Light soy sauce · 2 tbsp
25
Add the dark soy sauce to the bowl.
5sMein sauce bowl (small bowl)Dark soy sauce · 1 tbsp
26
Add the oyster sauce to the bowl.
5sMein sauce bowl (small bowl)Oyster sauce · 2 tbsp
27
Add the remaining Shaoxing rice wine to the bowl.
5sMein sauce bowl (small bowl)Shaoxing rice wine · 1 tbsp
28
Add the sesame oil to the bowl.
5sMein sauce bowl (small bowl)Sesame oil · 1 tbsp
29
Stir all the sauce ingredients together until combined.
Result · Mixed chow mein sauce · used in step 52
10sMein sauce bowl (small bowl), Spoon
30
Fill the large saucepan with the water.
10sLarge saucepanWater · 2,000 ml
31
Bring the water to a vigorous boil over high heat.
5 minLarge saucepan
32
Add the fresh egg noodles to the boiling water and use tongs to loosen them as they go in.
10sLarge saucepan, TongsFresh egg noodles · 400 g
33
Boil the noodles for 2 minutes until just tender but still with a little bite, stirring once to separate them.
2 minLarge saucepan
34
Drain the noodles into a colander and immediately rinse under cold running water to stop the cooking, then shake well to remove excess water.
Result · Drained noodles · used in step 37
15sColanderPar-cooked noodles · step 33
35
Add a tablespoon of vegetable oil to the wok.
5sLarge wokVegetable oil · 1 tbsp
36
Set the wok over the highest heat you have and leave it until the oil is shimmering and just beginning to smoke.
1 minLarge wok
37
Tip the drained noodles into the hot wok.
5sLarge wokDrained noodles · step 34
38
Spread the noodles out and leave them untouched for 30 seconds to char slightly on the bottom, then toss and repeat until the noodles have some golden, slightly crispy strands.
2 minLarge wok, Tongs
39
Transfer the charred noodles to a large clean bowl and set aside.
Result · Lightly charred noodles · used in step 51
10sCharred noodles bowl (large bowl)Lightly charred noodles · step 38
40
Add another tablespoon of vegetable oil to the wok.
5sLarge wokVegetable oil · 1 tbsp
41
Heat the oil over the highest heat until it is shimmering and nearly smoking.
45sLarge wok
42
Add the marinated chicken strips to the wok in a single layer.
5sLarge wokMarinated chicken · step 7
43
Stir-fry the chicken over high heat, tossing constantly, until the strips are golden on the outside and cooked through with no pink remaining, about 3 minutes; the thickest strip should read 74 °C on a thermometer.
3 minLarge wok, Thermometer
44
Transfer the cooked chicken to a clean medium bowl and set aside.
Result · Cooked chicken · used in step 50
10sChicken bowl (medium bowl)Cooked chicken · step 43
45
Add the remaining tablespoon of vegetable oil to the wok.
5sLarge wokVegetable oil · 1 tbsp
46
Add the garlic and ginger to the hot oil.
5sLarge wokFinely chopped ginger and measured garlic · step 13
47
Stir-fry the garlic and ginger for 30 seconds until fragrant and just turning golden, keeping them moving so they do not burn.
30sLarge wok, Wooden spoon
48
Add the carrots, cabbage and bean sprouts to the wok.
5sLarge wokJulienned carrots and finely shredded cabbage and mung bean sprouts · step 23
49
Toss the vegetables over high heat for 2 minutes until they are just wilted but still have crunch.
2 minLarge wok, Tongs
50
Return the cooked chicken to the wok.
5sLarge wokCooked chicken · step 44
51
Add the charred noodles to the wok.
5sLarge wokLightly charred noodles · step 39
52
Pour the chow mein sauce all over the noodles, chicken and vegetables.
5sLarge wokMixed chow mein sauce · step 29
53
Toss everything together vigorously over high heat for about 90 seconds until the sauce coats every strand of noodle and the whole dish is piping hot.
1 min 30sLarge wok, Tongs
54
Scatter the spring onions over the noodles in the wok.
5sLarge wokSliced Spring Onions · step 17
55
Give everything a final toss to mix the spring onions through.
20sLarge wok, Tongs
56
Pile the chow mein onto a large serving platter and bring straight to the table.
Result · Finished chow mein
20sLarge serving platterFinished chow mein · step 55
Printed 7 October 2026