American Chicken Chow Mein with Fried Noodles
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
376 kcal
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Course
Main Course
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Cuisine
Chinese-American Fussion
American Chicken Chow Mein with Fried Noodles
Description
American Chicken Chow Mein with Fried Noodles starts with deep-frying fresh wide egg noodles until golden and crisp, then setting them aside to cool. The chicken is thinly sliced and marinated briefly in soy sauce, sesame oil, and cornstarch to help retain moisture and tenderness during cooking. Stir-frying the marinated chicken in a wok with onions, garlic, celery, and mushrooms builds layers of flavor. Adding bamboo shoots, water chestnuts, Napa cabbage, and baby bok choy provides varied textures and freshness. The dish finishes with a savory sauce made from chicken stock, salt, sugar, black pepper, and a cornstarch slurry to thicken, coating the stir-fry ingredients. Finally, the crispy fried noodles serve as a base to hold the saucy chicken and vegetables, offering a satisfying combination of crispness and tenderness in each bite.
The interplay between crunchy fried noodles and tender, flavorful chicken with mixed vegetables makes this a hearty main dish suitable for an American-style take on a classic chow mein. It can be served as a standalone meal or paired with other Asian-inspired dishes for variety.
Ingredients
For the noodles:
- 2 cups peanut oil for frying, or canola oil
- 8 oz. Chinese wide egg noodles fresh
For marinating the chicken:
- 1 chicken breast sliced into thin pieces, large
- 1/2 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon cornstarch
To assemble the dish:
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 onion sliced, medium
- 1 clove garlic (minced)
- 3 talks celery (thinly sliced on the diagonal)
- 5 shiitake mushrooms sliced; you can substitute any kind of mushroom here, fresh
- 2/3 cup bamboo shoots
- 2/3 cup water chestnut optional
- 2 cups Napa cabbage (roughly chopped)
- 2 cups baby bok choy (or Shanghai bok choy; broken up into individual leaves and washed)
- 1 1/4 cups chicken stock
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper fresh ground
- 1 cup bean sprout
- 2 tablespoons cornstarch (mixed into a slurry with 2 tablespoons water)
Instructions
- Heat your oil to 400 degrees in a deep medium pot. Break up the noodles with your fingers and drop them in the oil a handful at a time. Use a pair of heatproof chopsticks or a long fork to break up the noodles and prevent them from sticking together. Fry until golden brown. You may need to flip/move the noodles so they brown evenly. Drain on a paper towel and let cool. Repeat until all noodles are done and set aside.
- In a medium bowl, marinate the chicken with the soy sauce, sesame oil, and cornstarch. Set aside while you prepare the other ingredients.
- When you're ready to cook, place a wok over high heat. Add a tablespoon of oil and sear the chicken. Remove from the wok and set aside. Add the onions and garlic to the wok and stir-fry for 30 seconds. Then add the celery and mushrooms. Stir-fry for another minute.
- Add the bamboo shoots, water chestnuts (if using), napa cabbage, and bok choy. After stir-frying for about 30 seconds, add the seared chicken, chicken stock, salt, sugar, pepper, and bean sprouts. Stir-fry until the mixture comes to a boil.
- Gradually stir in the corn starch slurry until the sauce is thick enough to coat a spoon. If you like more sauce, you can add more chicken stock and re-season. Serve over rice. Top the dish with a generous handful of fried noodles and enjoy. Nothin' like takeout food at home!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 34g | 11% |
| Protein | 20g | 40% |
| Fat | 19g | 29% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 53mg | 18% |
| Sodium | 642mg | 27% |
| Potassium | 659mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 2785IU | 56% |
| Vitamin C | 43.7mg | 49% |
| Calcium | 126mg | 13% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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