Chicken Chow Mein

Prep time: 15 minutes | Cook time: 10 minutes | Servings: 4

Ingredients:

Noodles

• 250g noodles (boiled 2 mins shy of package instructions, rinsed in cold water, and tossed with 1 tbsp oil)

Chicken & Marinade

• 500g chicken breast, thinly sliced
• 1 tbsp soy sauce
• 2 tbsp water
• 2 tbsp cornstarch

Aromatics & Veggies

• 1 large garlic clove, finely minced
• 1/2 tbsp fresh ginger, finely minced
• 4 spring onions (whites and greens separated, chopped)
• 2 carrots, cut into fine matchsticks
• 1/2 cabbage, thinly sliced

Eggs

• 2 eggs, beaten and scrambled

Stir-Fry Sauce

• 2 tbsp soy sauce
• 1 tbsp dark soy sauce (for that rich color and depth)
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp toasted sesame oil

Step-by-Step Instructions:

1. Prep & Marinate:
   • Toss the sliced chicken breast with soy sauce and water, letting it rest for 10 minutes. Afterward, toss thoroughly with cornstarch to lock in the juices.
   • Boil your noodles 2 minutes under the package cook time. Drain immediately, rinse with cold water to stop the cooking process, and toss with 1 tablespoon of oil to prevent sticking.
2. Scramble Eggs & Sear Chicken:
   • Heat a wok or large skillet over high heat with a splash of oil. Scramble the eggs quickly, break them into pieces, and set aside.
   • In the same pan, stir-fry the marinated chicken until cooked through and slightly golden. Remove and set aside with the eggs.
3. Flash-Fry Aromatics & Veggies:
   • Add a little more oil to the hot wok. Toss in the minced garlic, ginger, and spring onion whites, stir-frying rapidly for about 1 minute until fragrant.
   • Drop in the carrot matchsticks and sliced cabbage. Stir-fry on high heat until the vegetables are tender-crisp and pick up a slight, delicious char.
4. Assemble & Toss:
   • Add the prepared noodles directly into the wok, tossing vigorously over high heat for 2 minutes to let them absorb the wok heat.
   • Return the cooked chicken, veggies, and scrambled eggs to the pan. Drizzle the stir-fry sauce evenly all over.
5. Finish & Serve:
   • Keep tossing and mixing everything continuously until the sauce is fully absorbed, the noodles are evenly coated, and everything is piping hot.
   • Turn off the heat, garnish generously with fresh spring onion greens, and serve immediately!

Chef Tips for Success

• The Velvet Chicken Secret: The combination of water, soy sauce, and cornstarch in the marinade is a classic technique (velveting). It creates a light protective barrier around the chicken strips, keeping them incredibly tender and juicy on the inside while helping them take on a great sear.
• High Heat & Speed (Wok Hei): Prep all your ingredients within arm's reach before turning on the stove. Stir-frying happens fast on high heat, and having everything ready prevents your garlic and ginger from burning.
• Don't Skip the Cold Rinse: Rinsing the hot boiled noodles under cold water instantly halts the cooking process so they don't get mushy, and coating them with oil keeps individual strands separated for that authentic, non-clumpy texture.
• Dark Soy Sauce Purpose: While regular soy sauce provides saltiness, the dark soy sauce is mainly there for that signature glossy restaurant color and a slightly richer, caramelized depth of flavor.