Cantonese Chow Mein
Cantonese Chow Mein is a delightful fusion of textures and flavors, making it a must-try for fans of Chinese cuisine. This dish features perfectly crisped golden egg noodles topped with a savory stir-fry of tender chicken, vibrant carrots, sweet snow peas, and fresh bean sprouts, all coated in a rich umami blend of soy sauce, oyster sauce, and sesame oil. The unique combination of crispy noodles with saucy toppings creates a satisfying contrast in every bite. Quick to prepare in just 40 minutes, this Cantonese classic is a perfect dish for a family dinner or an impressive party entrée. Garnish with fresh green onions and serve immediately to savor this aromatic and visually appealing comfort food at its best.
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Recipe Information
Ingredients
- 400 grams egg noodles
- 2 tablespoons vegetable oil
- 200 grams chicken breast
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon cornstarch
- 200 milliliters water
- 2 pieces garlic cloves
- 1 medium carrot
- 100 grams snow peas
- 100 grams bean sprouts
- 2 stalks green onion
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon ground white pepper
Instructions
Bring a pot of water to a boil and cook the egg noodles for 2-3 minutes, or until softened but still firm. Drain the noodles and rinse them under cold water to stop the cooking. Pat them dry with a clean kitchen towel.
Heat 1 tablespoon of vegetable oil in a large non-stick frying pan over medium-high heat. Add half of the noodles and spread them into a thin layer. Fry for 3-4 minutes until crispy and golden brown on the bottom, then flip and repeat for the other side. Remove the noodles and set aside. Repeat with the remaining noodles.
Slice the chicken breast into thin strips. In a small bowl, mix the soy sauce and cornstarch. Add the chicken strips and toss to coat. Let it marinate for 10 minutes.
While the chicken marinates, mince the garlic cloves, peel and julienne the carrot, and trim the ends of the snow peas. Cut the green onions into 2-inch lengths.
In a small bowl, mix the oyster sauce, water, sesame oil, salt, and ground white pepper to make the sauce. Set aside.
Heat the remaining 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry for 3-4 minutes until cooked through. Remove the chicken and set it aside.
In the same wok, add the garlic, julienned carrots, and snow peas. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
Add the bean sprouts and cooked chicken back into the wok. Pour in the sauce mixture and stir until evenly combined. Cook for 1-2 minutes to let the flavors meld.
Place the crispy noodles on a large serving platter. Pour the stir-fried chicken and vegetables over the noodles. Garnish with the green onion and serve immediately.
Nutrition Facts
Calories |
1336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 23.7 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 3362 mg | 146% | |
| Total Carbohydrate | 130.8 g | 48% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 12.6 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1438 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
