Try this chicken chow mein recipe, these slurpable noodles slick with savoury sauce is noodle heaven!
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Cook the noodles in a large saucepan of boiling water for 4 mins or until tender. Drain well.
Heat half the oil in a wok or large frying pan over high heat. In 3 batches, add the chicken and cook, stirring, for 4 mins or until just cooked through. Transfer to a bowl and cover with foil to keep warm.
Heat remaining oil in the wok or pan. Return the chicken to the wok or pan with the cabbage and carrot and cook, stirring, for 2 mins or until cabbage has wilted. Add spring onion, buk choy, garlic, oyster sauce, soy sauce, sesame oil, chicken stock and half the bean sprouts. Add the noodles and stir-fry for 2 mins or until heated through.
Combine the cornflour with 2 tbs water and add to the wok or pan. Cook for a further 1 min or until the mixture boils and thickens.
Transfer chow mein to a serving platter. Top with remaining bean sprouts to serve.
Chow mein is a classic pan fried noodle Chinese dish, packed with Asian vegetables, like bok choy, cabbage and bean sprouts, and a salty-sweet soy sauce based sauce. The traditional cooking of this dish sees egg noodles boiled until soft, then pan-fried with stir-fry sauce and topped with thinly sliced vegetables.
Although not traditional, this chicken chow mein recipe includes lean chicken breast to add additional protein to the dish. Chicken chow mein is a popular variation of the classic dish that you’ll find at many Chinese restaurants, with the mild flavour of the protein a great pairing for many chow mein recipes.
Chow mein typically uses a dried egg noodle, which is rehydrated during the cooking process. Look for a long, thin noodle, typically heavier weight than a vermicelli, that your sauce can cling to and coat for that classic chicken chow mein taste.
There are many variations of egg noodles used in Asian cooking that fit this description. This recipe for chow mein chicken uses Coles Asia Thin Egg Noodles, which are a perfect base for Asian soups, stir frys and salads.
Chow mein is often compared to a number of other Chinese dishes, including lo mein and chop suey. Even within China, different regions have slightly different ways of preparing their chow mein. While these dishes do share similarities, it is the type of noodle and preparation of the noodle that generally sets chow mein apart from similar recipes.
There are many different recipes for chicken chow mein, with the most obvious variation being in the preparation of the noodles. While the soft, slightly oily noodles used in this recipe is the more traditional way to prepare chicken chow mein, many restaurants fry the noodles until crispy. This is a method that is particularly popular in American restaurants, where noodles will be pressed into a flat pancake while frying to create a crunchy nest, which is then topped with the sauce and other ingredients. The Americanised chow mein is also typically saltier than its Chinese predecessor, and replaces cabbage and spring onion with broccoli.