Chow Mein for Tomoko
"Chow Mein for Tomoko" is a vibrant and savory noodle stir-fry that’s perfect for weeknight dinners or special occasions. This quick and easy recipe features tender egg noodles tossed with juicy strips of marinated chicken, crisp sautéed vegetables like carrots, cabbage, and snap peas, and a flavorful sauce made with soy sauce, oyster sauce, and a hint of sesame oil. Enhanced by aromatic garlic and ginger, each bite is packed with umami and perfectly balanced textures. Ready in just 35 minutes, this homemade chow mein rivals your favorite takeout and is garnished with fresh spring onions for an extra pop of flavor. Whether you're a fan of classic Chinese-inspired dishes or looking to elevate your stir-fry game, this recipe delivers a restaurant-quality experience that's irresistibly good.
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Recipe Information
Ingredients
- 300 grams egg noodles
- 200 grams chicken breast, sliced thinly
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 medium carrot, julienned
- 150 grams cabbage, shredded
- 100 grams snap peas
- 3 stalks spring onions, chopped
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch
- 100 milliliters chicken stock
- 0.5 teaspoons white pepper
Instructions
Cook the egg noodles according to the package instructions. Drain, rinse with cold water, and toss with 1 teaspoon of sesame oil to prevent sticking.
In a small bowl, mix 2 tablespoons of soy sauce, oyster sauce, cornstarch, and chicken stock. Set aside.
Season the sliced chicken breast with 2 tablespoons of soy sauce and white pepper. Let it marinate for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large, deep skillet or wok over medium-high heat. Add the chicken and stir-fry until slightly golden and cooked through, about 4-5 minutes. Remove the chicken and set it aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Toss in the minced garlic and grated ginger, stirring for 30 seconds until fragrant.
Add the julienned carrot, shredded cabbage, and snap peas to the wok. Stir-fry the vegetables for 3-4 minutes until they are slightly tender but still crisp.
Return the cooked chicken to the wok and pour in the prepared sauce. Toss everything together to coat the ingredients evenly.
Add the cooked egg noodles to the wok. Stir-fry for an additional 2-3 minutes, ensuring the noodles are heated through and coated with the sauce.
Drizzle the remaining 1 teaspoon of sesame oil over the dish and toss again to combine.
Garnish with chopped spring onions and serve hot. Enjoy your delicious homemade chow mein!
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 3409 mg | 148% | |
| Total Carbohydrate | 114.2 g | 42% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 14.3 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1532 mg | 33% | |
*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.
