Chinese
Hong Kong–Style Chicken Chow Mein
Crisp-edged Hong Kong egg noodles cradle velveted chicken, cabbage, carrots, and bean sprouts in a light soy-oyster sauce that stays savory rather than wet.
4 servings · 25 minutes prep · 18 minutes cook
Ingredients
Chicken and Noodles
- 12 ounces boneless, skinless chicken thighs, cut across the grain into 1/4-inch strips
- 2 teaspoons soy sauce
- 1 tablespoon Shaoxing wine
- 2 teaspoons cornstarch
- 12 ounces fresh Chinese-style egg noodles
- 3 tablespoons neutral oil, divided
Sauce and Vegetables
- 2 tablespoons oyster sauce
- 1 1/2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 3 tablespoons water
- 1 teaspoon toasted sesame oil
- 6 ounces green cabbage, cut into 1/4-inch ribbons
- 4 ounces carrot, cut into fine matchsticks
- 5 ounces bean sprouts, rinsed and dried
- 4 scallions, cut into 2-inch lengths
Directions
Velvet the Chicken
- Combine the chicken, soy sauce, Shaoxing wine, and cornstarch; massage until no dry starch remains, then rest for 15 minutes.
- Whisk the oyster sauce, soy sauce, dark soy, water, and sesame oil in a separate bowl.
Crisp the Noodles
- If the egg noodles are raw fresh noodles, boil them for 1 minute or according to the package; if they are steamed and labeled pan-fry-ready, loosen them under warm water only when tightly compressed. Drain, rinse briefly with cool water, and blot very dry. Heat a wok over medium-high, add 1 1/2 tablespoons (22.5 ml) of the neutral oil, and spread the noodles into a wide cake.
- Cook without disturbing for 3 minutes until golden underneath. Turn in sections, cook 2 minutes more, then transfer to a platter; the interior should remain pliable.
Stir-Fry and Finish
- Return the wok to high heat with 1 tablespoon (15 ml) of the neutral oil. Spread in the chicken and sear for 90 seconds before stir-frying until just opaque, about 1 minute more; remove.
- Add the remaining oil, cabbage, and carrot; stir-fry 2 minutes. Add the bean sprouts and scallions for 45 seconds. Return chicken and noodles, pour sauce around the hot wok edge, and toss about 1 minute until absorbed and the thickest chicken strip reaches 165°F (74°C).
Allergen and Product Check
- Allergen note: contains egg, wheat, soy, sesame, and molluscan shellfish from oyster sauce. Verify noodle, soy-sauce, and oyster-sauce labels; retain certified gluten-free product checks for the variation.
