Classic Cantonese Chow Mein
Traditional dish · Chinese
A quintessential Cantonese stir-fried noodle dish featuring tender noodles, crisp vegetables, and savory protein, all coated in a rich, umami-packed sauce.
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Ingredients
- Egg noodles12 oz
- Chicken breast or thigh8 oz
- Soy sauce3 tbsp
- Oyster sauce2 tbsp
- Sesame oil1 tbsp
- Shaoxing wine1 tbsp
- Cornstarch1 tsp
- Vegetable oil3 tbsp
- Garlic3 cloves, minced
- Ginger1 tsp, grated
- Bean sprouts2 cups
- Napa cabbage1 cup, shredded
- Carrots1/2 cup, julienned
- Scallions3, chopped
- Saltto taste
- Black pepperto taste
- Water1/4 cup
Steps
- 1
Cook egg noodles according to package directions until al dente. Drain, rinse with cold water, and toss with 1 tsp vegetable oil to prevent sticking.
- 2
Slice chicken thinly. In a bowl, marinate chicken with 1 tbsp soy sauce, 1 tsp Shaoxing wine, and 1/2 tsp cornstarch. Set aside.
- 3
In a small bowl, whisk together 2 tbsp soy sauce, oyster sauce, remaining Shaoxing wine, and sesame oil for the sauce.
- 4
Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add marinated chicken and stir-fry until cooked through. Remove chicken from wok.
- 5
Add remaining 2 tbsp vegetable oil to the wok. Add minced garlic and grated ginger, stir-fry until fragrant (about 30 seconds).
- 6
Add shredded napa cabbage and julienned carrots to the wok. Stir-fry for 1-2 minutes until slightly tender-crisp.
- 7
Add bean sprouts and stir-fry for another minute.
- 8
Return the cooked chicken to the wok. Add the cooked noodles and pour the prepared sauce over everything.
- 9
Toss everything together vigorously to coat evenly. Cook for 2-3 minutes until noodles are heated through and sauce has thickened slightly.
- 10
Stir in chopped scallions. Season with salt and black pepper to taste. Serve immediately.
