Ingredients

300 grams dried egg noodles (or 2 servings noodles)

250 grams chicken breast (boneless, or thigh)

1 onion (thinly sliced)

2-3 cloves garlic (finely chopped)

2-3 spring onions (cut into 2″ pieces)

1 bell pepper (red or green, thinly sliced)

1 carrot (julienned)

2-3 cabbage leaves (thinly sliced)

2-3 tbsp cooking oil (neutral flavor, add more if needed)

2 tbsp light soy sauce (or regular all-purpose soy sauce)

2 tsp dark soy sauce

4 tbsp oyster sauce

1 tbsp sesame oil

1 tbsp brown sugar (or white sugar)

1 tbsp water

¼ tsp white pepper

1 tbsp light soy sauce (for chicken marinade)

1 tbsp corn starch (for chicken marinade)

¼ tsp baking soda (for chicken marinade)

1 tsp brown sugar (for chicken marinade)

¼ tsp white pepper (for chicken marinade)

2 tsp sesame oil (or cooking oil for chicken marinade)

Instructions

Step 1: Cut the chicken into thin slices. In a bowl, combine the chicken with 1 tbsp light soy sauce, 1 tbsp corn starch, ¼ tsp baking soda, ¼ tsp white pepper, 2 tsp sesame oil, and 1 tsp brown sugar. Mix well and set aside to marinate. Prepare all the vegetables before starting to cook.

Step 2: Boil the dried egg noodles according to the package instructions. Drain and rinse with cold water to stop cooking. Set aside. (Skip this step if using fresh noodles.)

Step 3: In a small bowl or jar, combine 2 tbsp light soy sauce, 2 tsp dark soy sauce, 4 tbsp oyster sauce, 1 tbsp sesame oil, 1 tbsp brown sugar, 1 tbsp water, and ¼ tsp white pepper to make the chow mein sauce. Set aside.

Step 4: Heat a wok or large pan over medium-high heat. Add 2-3 tbsp cooking oil, stir-fry the marinated chicken until cooked through and lightly browned. Remove the chicken from the pan and set aside.

Step 5: Add a little more oil if needed, then sauté the chopped garlic and sliced onions until fragrant. Add the harder vegetables like carrot, bell pepper, and cabbage first, stir-frying until slightly tender.

Step 6: Add the cooked noodles to the wok and pour the prepared chow mein sauce over them. Stir well to combine everything evenly.

Step 7: Return the cooked chicken to the wok, tossing everything together until heated through. Finish by adding the spring onions and give a quick final toss.

Step 8: Serve immediately while hot and enjoy your homemade chicken chow mein.

Tips & Variations

Use fresh egg noodles if available to save boiling time and achieve a softer texture.

Add some crushed chili flakes or fresh chili for a spicy kick.

Substitute chicken with shrimp or tofu for different protein options.

For a gluten-free version, use tamari instead of soy sauce and ensure oyster sauce is gluten-free.

To preserve noodle texture, avoid overcooking the noodles during boiling—al dente is best.

FAQs

Can I use other types of noodles for this recipe?

Yes, you can use fresh egg noodles, lo mein noodles, or even rice noodles. Adjust the cooking time as needed depending on the noodle type.

How do I prevent the noodles from sticking together?

Rinse cooked noodles under cold water and toss them with a small amount of oil before stir-frying. This helps keep the noodles separate and prevents clumping.