Description
This Crispy Chinese Chow Mein recipe offers a quick and healthy twist on a classic favorite. Featuring perfectly pan-fried noodle pancakes paired with a savory chicken and vegetable stir-fry in a luscious, thickened sauce, this dish balances tantalizing textures and bold flavors in just 20 minutes. Ideal for a satisfying weeknight dinner, it incorporates fresh veggies and a light yet flavorful sauce with options for vegetarian adaptations.
Ingredients
Scale
Sauce and Marinade
- 2 tablespoons Oyster Sauce (Substitute with soy sauce for a vegetarian option)
- 1 tablespoon Chinese Cooking Wine (Shaoxing Wine) (Can be replaced with dry sherry or omitted for an alcohol-free dish)
- 2 tablespoons Soy Sauce (Opt for light soy sauce for better flavor balance)
- 1 teaspoon Sesame Oil (Can be skipped for a lighter version)
- 1 teaspoon Sugar (Feel free to reduce or omit depending on your taste preference)
- 1/2 teaspoon White Pepper (Regular black pepper can be used as a substitute)
- 1 cup Chicken Stock/Broth (Choose low-sodium options for a healthier profile)
- 1 tablespoon Cornflour (Corn Starch) (Thickens the sauce, crucial for the right consistency)
Main Ingredients
- 8 ounces Chow Mein Noodles (Essential for creating that delightful crunchy texture)
- 2 tablespoons Peanut Oil (Can be replaced with vegetable or canola oil)
- 1 pound Chicken (Substitute with tofu for a vegetarian option)
- 2 cloves Garlic (Minced for aromatic depth)
- 1 medium Onion (Sliced)
- 1 medium Carrot (Sliced)
- 2 cups Bok Choy (Chopped)
- 1 cup Cabbage (Shredded)
Garnish
- 2 scallions Shallots/Scallions (Chopped for garnish)
Instructions
- Preparation: Begin by preparing all your ingredients—thinly slice the chicken, mince the garlic, and chop the vegetables as listed to ensure a smooth cooking process.
- Make the Sauce and Marinate Chicken: In a bowl, combine oyster sauce, Chinese cooking wine, soy sauce, sesame oil, sugar, white pepper, and chicken stock thoroughly. Add the thinly sliced chicken to this mixture and marinate briefly to impart flavor.
- Prepare Cornflour Mixture: In another small bowl, mix the cornflour with the remaining sauce liquid until smooth and free of lumps, ready to thicken the stir-fry later.
- Shape Noodles into Pancakes: Take the chow mein noodles and divide them into smaller portions. Using your hands, gently press each portion into a flat, round pancake shape for pan-frying.
- Pan-fry Noodle Pancakes: Heat peanut oil in a pan over medium-high heat. Add each noodle pancake carefully and fry until they develop a beautiful golden brown crust on both sides. To help cook evenly and remain crisp, add a splash of water to create steam and cover briefly before flipping. Once done, keep them warm in a low oven.
- Cook the Stir-fry: In the same pan, add a little more oil if needed, then sauté minced garlic and sliced onion until fragrant. Add the marinated chicken along with carrot, bok choy, and cabbage. Stir-fry until the chicken is cooked through and vegetables are tender but crisp. Pour in the prepared broth and cornflour sauce mixture and allow it to simmer until the sauce thickens to a glossy consistency.
- Serve: Arrange the crispy noodle pancakes on serving plates and ladle the hot chicken and vegetable stir-fry onto the center of each. Garnish with chopped scallions and serve immediately for the best texture and flavor balance.
Notes
- For a vegetarian version, substitute chicken with firm tofu and oyster sauce with soy sauce.
- If avoiding alcohol, omit Chinese cooking wine or use a non-alcoholic substitute like additional chicken stock.
- Adjust sugar based on your sweetness preference or dietary needs.
- Using light soy sauce helps keep flavors balanced without overpowering the dish.
- Keep the noodle pancakes warm in a low-temperature oven (around 200°F/90°C) to maintain crispness before serving.
