Chicken Pan-Fried Noodles (Gai See Chow Mein)
User Reviews
4.9
82 reviews
Excellent
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Prep Time
40 mins
-
Cook Time
10 mins
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Total Time
50 mins
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Servings
4
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Calories
443 kcal
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Course
Main Course
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Cuisine
Chinese
Chicken Pan-Fried Noodles (Gai See Chow Mein)
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Chicken Pan-Fried Noodles (Gai See Chow Mein) feature marinated chicken strips stir-fried with crisp greens and Hong Kong-style egg noodles. The noodles are boiled briefly to al dente, then pan-fried to achieve a slight char, combining tender chicken with a savory oyster and soy sauce mixture. The dish balances textures and flavors with a glossy sauce thickened by cornstarch slurry.
Description
This recipe begins by marinating thinly sliced chicken with soy sauce, oil, cornstarch, and salt for tenderness and flavor. Choy sum or baby bok choy provides a crisp green vegetable component. Hong Kong-style egg noodles are cooked just until softened, then cooled to prevent sogginess. A sauce made from oyster sauce, soy, sesame oil, sugar, salt, white pepper, and hot chicken stock adds savory notes.
The dish assembles quickly: chicken is stir-fried in a hot wok with garlic and Shaoxing wine, then combined with vegetables and noodles. Adding a cornstarch slurry to the sauce helps coat the ingredients evenly with a glossy finish. The pan-frying step develops slight crispy edges on the noodles, contrasting with the tender chicken and leafy greens.
Served hot, this chow mein is a well-balanced noodle dish suitable for a satisfying lunch or dinner, showcasing simple Asian-inspired seasoning and stir-fry technique.
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Ingredients
For the marinade:
- 2 teaspoons soy sauce
- 2 teaspoons vegetable oil or canola oil
- 2 teaspoons cornstarch
- ¼ teaspoon salt
For the rest of the dish:
- 2 chicken breast cut into thin strips, boneless skinless
- 1 bunch choy sum (or baby bok choy; about 2-3 cups, washed thoroughly)
- 4 bundles dried Hong Kong style egg noodles (or 10 oz. fresh HK Style noodles)
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/8 teaspoon sugar
- ½ teaspoon salt
- ground white pepper fresh
- 1 cup chicken stock heated, low-sodium
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3 tablespoons neutral cooking oil generic cooking oil
- 2 tablespoons Shaoxing wine
- 2 cloves garlic (chopped)
Instructions
- In a bowl, combine the marinade ingredients with your sliced chicken and set aside. Use your hands to tear the green vegetables lengthwise into manageable pieces and set aside.
- Bring a large pot of water to a boil. Add the fresh or dried noodles. For fresh noodles, boil for 30 seconds to a minute. For dried, it’ll take a little longer. Cook until they’re just softened. Be careful not to overcook them, or they’ll be soggy! Rinse with cold water, drain, and set aside.
- In a small bowl, combine the oyster sauce, soy sauce, sesame oil, sugar, salt, white pepper, and hot chicken stock. In another bowl, mix the 2 tablespoons of cornstarch and 2 tablespoons water into a slurry and set aside. To go over what you’ve prepared so far: the marinated chicken, the washed and trimmed veggies, the cooked noodles, the sauce mix, and the cornstarch slurry. I know it seems like a lot of prep, but the dish really does come together quickly!
- Heat your wok over high heat and add 2 tablespoons vegetable oil, making sure to swirl it around to coat the sides. Spread out your noodles in an even layer and fry for about 3 minutes, or until golden and crisp. Flip the noodles over and fry the other side (you can add a bit more oil if necessary). If preheated properly, the noodles should not stick to the wok. With practice, you’ll be able to flip all the noodles in one shot! If you’re not feeling lucky, then just flip it in small sections. When the noodles are golden on both sides, transfer the noodles to a large round plate.
- Next, heat the wok until just smoking and add another tablespoon of vegetable oil. Sear the chicken breast. Once browned, add the garlic and then the Shaoxing wine to deglaze the pan. Pour in your sauce. Now you get why I said hot chicken stock, since I doubt you have a 50 thousand BTU roaring flame beneath your wok! Our dinky little Beijing flame isn’t the best either. Let the liquid come to a boil and add your green vegetables. Stir and cook for about a minute.
- Stir up your slurry mixture again, since the cornstarch probably settled to the bottom of the bowl. Once the liquid is boiling, add about 2/3 of the cornstarch and stir the mixture to thicken. Add more slurry until the sauce thickens enough to coat a spoon. How thick you like your sauce it is also about personal preference. Allow to bubble up for another 30 seconds or so.
- Pour the entire mixture over the noodles and serve immediately. Serve with hot chili oil or Sriracha on the side if you like!
Nutrition Information
Show Details
Calories
443kcal
(22%)
Carbohydrates
49g
(16%)
Protein
21g
(42%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Cholesterol
65mg
(22%)
Sodium
1349mg
(56%)
Potassium
282mg
(6%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
5015IU
(100%)
Vitamin C
64.7mg
(72%)
Calcium
123mg
(12%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 49g | 16% |
| Protein | 21g | 42% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 65mg | 22% |
| Sodium | 1349mg | 56% |
| Potassium | 282mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 5015IU | 100% |
| Vitamin C | 64.7mg | 72% |
| Calcium | 123mg | 12% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
82 reviews
Excellent
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