4.9 from 84 votes
American Chicken Chow Mein with Fried Noodles
This classic Americanized chicken chow mein with crispy fried noodles recipe is a Chinese restaurant throwback dish that is totally dated but when prepared right, it is a healthy and tasty dish!
Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 servings
Calories: 376 kcal
Course:
Main Course
Cuisine:
Chinese-American Fussion
Ingredients
For the noodles:
- 2 cups peanut or canola oil (for frying
- 8 oz. fresh Chinese wide egg noodles
For marinating the chicken:
- 1 large chicken breast (sliced into thin pieces)
- 1/2 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon cornstarch
To assemble the dish:
- 1 tablespoon oil
- 1 medium onion (sliced)
- 1 clove garlic (minced)
- 3 talks celery (thinly sliced on the diagonal)
- 5 fresh shiitake mushrooms (sliced; you can substitute any kind of mushroom here)
- 2/3 cup bamboo shoots
- 2/3 cup water chestnuts (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 fresh ground pepper
- 1 cup bean sprouts
- 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!
Cup of Yum
Nutrition Information
Calories
376kcal
(19%)
Carbohydrates
34g
(11%)
Protein
20g
(40%)
Fat
19g
(29%)
Saturated Fat
2g
(10%)
Cholesterol
53mg
(18%)
Sodium
642mg
(27%)
Potassium
659mg
(19%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
2785IU
(56%)
Vitamin C
43.7mg
(49%)
Calcium
126mg
(13%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 376
% 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.