5.0 from 9 votes
Quick & Easy Crispy Chow Mein Noodles
Crispy fried noodles topped off with a savoury gravy, tender chicken, shrimp and vegetables. These quick and easy crispy chow mein noodles are ready in 30 minutes and beat-takeout, saving you money! A great main or meal for the family.
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 631 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 1 lb Chow Mein noodles fresh kind
- 2 cups baby bok choy or chopped regular bok choy, gai-lan, cabbage or yu choy sum
- 1 cup jumbo shrimp peeled and deveined
- 1 cup skinless boneless chicken thighs thinly sliced
- ½ cup button mushrooms halved
- ⅓ cup carrots sliced
- 1 green onion chopped into 1-inch long pieces
- ½ cup vegetable oil or any neutral oil to fry the noodles
- 1 teaspoon vegetable oil or any neutral oil
Chicken Marinade
- ½ tablespoon oyster sauce or vegetarian stir fry sauce
- 2 teaspoon Regular soy sauce
- 1 teaspoon Shaoxing cooking wine or Dry sherry wine or chicken broth
- ½ teaspoon cornstarch or potato starch
- ⅛ teaspoon baking soda do not skip!
Noodle Sauce
- 2.5 tablespoon oyster sauce or vegetarian stir fry sauce
- 2.5 tablespoon cornstarch or potato starch
- 1 tablespoon Regular soy sauce
- 2 teaspoon Shaoxing wine or Dry sherry wine or chicken broth
- 1 teaspoon white granulated sugar or cane sugar
- ½ teaspoon sesame oil
- 2 cups chicken stock low-sodium kind, or cold water
Instructions
- In a large bowl of sliced chicken thighs, mix in the marinade ingredients as listed above and marinate for 10 minutes.
- In a small bowl, combine the noodle sauce ingredients as listed above and set aside.
- In a large bowl or large pan filled halfway with water, bring to a boil. Add noodles and blanch for 30 seconds. Strain the noodles and do not rinse with cold water.
- Heat ¼ cup or 60 ml of vegetable oil in a large wok or large pan on medium heat. Once the oil is hot, add noodles and spread them into a circular pancake. Fry until golden and crispy on the bottom. Rotating the pancake occasionally for an even crust.
- Flip over noodles and pour another ¼ cup or 60 ml of vegetable oil around edges of the noodles. Fry until golden crispy and rotating it occasionally. Slide the crispy noodle pancake onto a large serving plate.
- On medium heat, add 1 teaspoon or 5 ml vegetable oil and fry chicken until 50% cooked. Add shrimp and cooked until they are pink and curled. Remove and set aside.
- Increase to medium-high heat, cook bok choy, carrots, mushrooms and green onions for 1 minute. Pour in the noodle sauce and bring to a simmer to thicken. Then toss back in the cooked chicken and shrimp and stir fry for another minute.
- Pour everything in the pan over the center of the crispy noodles. Enjoy!
Cup of Yum
Nutrition Information
Calories
631kcal
(32%)
Carbohydrates
96g
(32%)
Protein
42g
(84%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
136mg
(45%)
Sodium
2185mg
(91%)
Potassium
449mg
(13%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
7304IU
(146%)
Vitamin C
56mg
(62%)
Calcium
186mg
(19%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 631
% Daily Value*
| Calories | 631kcal | 32% |
| Carbohydrates | 96g | 32% |
| Protein | 42g | 84% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 136mg | 45% |
| Sodium | 2185mg | 91% |
| Potassium | 449mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 7304IU | 146% |
| Vitamin C | 56mg | 62% |
| Calcium | 186mg | 19% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.