Asian-Inspired Noodle Recipe: Stir-Fried Chicken Chow Mein
Regardless of whether you make this recipe as a side dish or for the main course, it really does hit the spot. There’s a depth of flavor that’s really nice with the noodles and the vegetables, and you’ll be impressed that you made it yourself! For anyone who loves Asian food or noodles of any kind, this chow mein is always a great choice; it’s fast, easy to put together, and it’s got something for everyone in it.
This chow mein (and stir fries in general) is an excellent way to pack in the veggies that are hanging out in the back of your fridge: onions, peppers, celery, even spinach, if you just want to throw it in there, anything goes! Once you make this, you’ll never rack your brain again when you need a filling meal in a pinch. Chow mein to the rescue!
- 3 (5.6 oz.) packages Yaki-Soba noodles, seasoning packets discarded
- 3 carrots, diced
- 3 cloves garlic, chopped
- 1 onion, diced
- 2-3 chicken breasts, cubed
- 2 cups bok choy
- 2 cups cabbage, shredded
- 2 cups bean sprouts
- 1/4 cup peanut oil, divided
- 1/4 cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon white pepper
- In a small bowl, whisk soy sauce, sesame oil, garlic, brown sugar, salt and white pepper together. Set aside.
- Bring a large pot of water to boil and add Yaki-Soba noodles, cooking 1-2 minutes, or until loosened. Drain and set aside.
- In a large skillet or wok, heat 1 1/2 tablespoons peanut oil over medium high heat. Once hot, cook chicken until browned on all sides and no longer pink. Remove from heat. Add onion and carrots and cook until tender. 3-4 minutes, stirring frequently.
- Add in cabbage and cook until slightly softened and heated through; 1-2 minutes. Remove vegetables from wok and set aside.
- Pour remaining peanut oil into the now empty wok and allow to heat up. Add noodles and stir them continuously, making sure they are not in a large clump. Cook until crispy, about 3 minutes.
- Pour in soy sauce mixture and toss to coat noodles. Stir in bean sprouts and bok choy, and cook until the sprouts begin to turn transparent and the bok choy begins to wilt.
- Add the rest of vegetables and chicken back to the wok and stir until heated through again.
- Serve immediately and enjoy!
Recipe adapted from Damn DeliciousSKM: below-content placeholder