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Savory Chicken Chow Mein Recipe Easy Crispy Noodles at Home

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A quick and easy savory chicken chow mein with crispy noodles, tender chicken, and vibrant vegetables, perfect for a satisfying weeknight meal.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken breasts or thighs, thinly sliced
  • 6 oz (170g) chow mein or egg noodles
  • 1 cup shredded cabbage
  • 1 medium carrot, julienned or thinly sliced
  • 1/2 cup sliced bell peppers (red or yellow)
  • 3 green onions, chopped (white and green parts separated)
  • 1 cup bean sprouts (optional)
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tsp sesame oil
  • 1 tsp sugar or honey
  • 1 tsp grated fresh ginger
  • 2 cloves garlic, minced
  • 1/4 cup chicken broth or water
  • 3 tbsp vegetable oil
  • 1 tsp cornstarch mixed with 2 tbsp water (cornstarch slurry)

Instructions

  1. Cook the noodles: Bring a large pot of water to a boil. Add 6 oz chow mein or egg noodles and cook according to package instructions until just al dente (2-3 minutes for fresh noodles, 5-6 for dried). Drain and rinse under cold water to stop cooking. Toss with a little oil to prevent sticking. Set aside.
  2. Fry the noodles: Heat 3 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add noodles in batches, spreading them out flat. Let crisp undisturbed for 2-3 minutes until golden and crispy on one side, then flip and crisp the other side for 2 minutes. Remove with a slotted spoon and drain on paper towels.
  3. Prepare the sauce: In a bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar or honey, grated ginger, minced garlic, and chicken broth. Set aside.
  4. Cook the chicken: Heat 1 tbsp vegetable oil in the skillet or wok over high heat. Add thinly sliced chicken and stir-fry until cooked through and lightly browned, about 4-5 minutes. Remove chicken and set aside.
  5. Stir-fry the vegetables: Add another tablespoon of oil if needed. Toss in shredded cabbage, julienned carrot, and bell peppers. Stir-fry for 2-3 minutes until veggies are tender but crisp. Add white parts of green onions and bean sprouts, cooking for another minute.
  6. Combine and finish: Return chicken to the pan. Pour in the sauce and stir until well coated. Add cornstarch slurry and stir until sauce thickens slightly, about 1-2 minutes.
  7. Serve: Plate crispy noodles first, then spoon chicken and vegetable stir-fry on top. Garnish with green onion tops.

Notes

For gluten-free, use tamari instead of soy sauce and rice noodles instead of chow mein noodles. Fry noodles in batches to avoid sogginess. Keep oil temperature medium-high and drain excess oil on paper towels. Marinate chicken briefly with soy sauce and cornstarch for extra tenderness and glaze. Store crispy noodles separately from chicken and veggies to maintain texture when reheating.

Nutrition

Keywords: chicken chow mein, crispy noodles, stir-fry, quick dinner, easy recipe, chicken recipe, Asian cuisine

Find it online: https://cooltastes.com/savory-chicken-chow-mein-recipe-easy-crispy-noodles-at-home/