Mandarin Chow Mein for Two
Elevate your dinner-for-two with this irresistible Mandarin Chow Mein! This quick and flavorful stir-fry features tender chow mein noodles, juicy chicken (or your choice of tofu or shrimp), and a vibrant medley of fresh vegetables, including carrots, bell peppers, and crunchy bean sprouts. Tossed in a savory blend of soy sauce, hoisin, oyster sauce, and sesame oil, it delivers the perfect balance of sweet, salty, and umami flavors in every bite. Ready in just 30 minutes, this easy and customizable recipe is ideal for busy weeknights or an intimate, restaurant-quality meal at home.
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Recipe Information
Ingredients
- 200 grams chow mein noodles
- 200 grams boneless chicken breast (or substitute with tofu or shrimp)
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon ginger (fresh, finely minced)
- 2 garlic cloves (finely minced)
- 1 carrot (julienned)
- 1 red bell pepper (thinly sliced)
- 2 green onions (chopped)
- 1 cup bean sprouts
- 50 milliliters water
- 1 pinch salt
- 1 pinch white pepper
Instructions
Cook the chow mein noodles according to the package instructions. Drain, rinse with cold water, and toss with 1/2 tablespoon of sesame oil to prevent sticking. Set aside.
Slice the chicken breast into thin strips. In a small bowl, combine 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1/2 tablespoon of vegetable oil. Marinate the chicken for 10 minutes.
In a separate bowl, prepare the sauce by mixing 2 tablespoons of soy sauce, hoisin sauce, oyster sauce, sesame oil, and water. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 3–4 minutes until cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1/2 tablespoon of vegetable oil. Add the minced ginger and garlic, and stir-fry for 30 seconds until fragrant.
Add the carrot, bell pepper, and a pinch of salt. Stir-fry the vegetables for 2–3 minutes until slightly tender but still crisp.
Add the cooked noodles back into the pan, tossing to combine with the vegetables. Pour in the prepared sauce and toss until everything is evenly coated.
Return the cooked chicken to the pan and add the bean sprouts and chopped green onions. Stir-fry for an additional 1–2 minutes.
Sprinkle a pinch of white pepper over the chow mein, give it a final toss, and serve immediately.
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 57.1 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 3841 mg | 167% | |
| Total Carbohydrate | 162.3 g | 59% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 26.1 g | ||
| Protein | 96.8 g | 194% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 303 mg | 23% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2126 mg | 45% | |
*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.
