Chow Mein
炒面
Classic Cantonese chow mein — chewy egg noodles stir-fried with chicken, vegetables, and a savory soy-based sauce. Better than takeout.
📋 Ingredients
📝 Instructions
Prep the Noodles
Cook egg noodles 1 minute less than package directions. Drain, rinse with cold water, and toss with a little oil to prevent sticking.
Stir-Fry the Chicken
Heat wok over high heat. Add oil, then sliced chicken. Stir-fry until just cooked through. Remove and set aside.
Stir-Fry Vegetables
In the same wok, add sliced onions, carrots, and cabbage. Stir-fry for 2 minutes until softened but still crisp.
Fry the Noodles
Add noodles to the wok. Spread them out and let them char slightly on the bottom — 30 seconds undisturbed. Flip and repeat.
Combine
Return chicken to the wok. Drizzle soy sauce, dark soy, and sesame oil around the edges. Add bean sprouts. Toss everything together for 1 minute.
Serve
Pile onto a plate and serve immediately. The noodles should have slightly charred, crispy edges.
💡 Pro Tips
- 💡Undercook the noodles — they'll finish cooking in the wok.
- 💡Let the noodles char — those crispy, slightly burnt edges are the best part.
- 💡Dark soy for color — it gives chow mein its signature deep brown hue without oversalting.
