Chow Mein Recipe | Simple Home Edit (2024)

UnitsScale

• 500 g chicken breast, sliced thinly
• 1 tsp baking soda/bicarb soda (optional)
• 250 g thin noodles
• 1 tbsp corn flour/cornstarch
• 1/4 cup water
• 3 tbsp all-purpose soy sauce or tamari
• 1 tsp dark soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp sesame oil
• 1 tbsp sugar
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 2 cups green cabbage, shredded
• 1 cup carrot, julienned
• 1 cup bean sprouts
• 3 spring onions/scallions, sliced into 2 cm or 3/4” pieces

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1. Sprinkle the chicken breast with baking soda and toss so that it is evenly coated. Set aside for 20 minutes while you prepare the vegetables. This will produce soft, tender chicken that will rival your favourite local takeaway (this method works with beef, also). This step is optional (see note 1).
2. Rinse the chicken with tap water and dab it with a paper towel to remove excess water.
3. Prepare the noodles as per the packet instructions. Rinse in cold water to stop them from cooking and set aside.
4. Prepare the sauce by mixing the corn flour and water together first. Then add the regular soy sauce, dark soy sauce, Shaoxing wine, sesame oil and sugar.
5. Drizzle 1 tablespoon of the sauce on the chicken and add the minced garlic. Toss so the chicken is evenly coated.
6. Heat a large skillet on high heat, and add the olive oil and the chicken. Cook for 1 minute until the chicken is sealed (it will still be raw in the centre).
7. Add the cabbage and carrot. Cook, stirring for 1-2 minutes until the cabbage softens.
8. Add the noodles and sauce. Cook for 1 minute.
9. Stir through the bean sprouts and spring onions and cook for 30 seconds.
10. Serve immediately.

Note 1– The time spent allowing the chicken to soften in the baking soda is well worth the results. If you are short on time, skip step 1 and follow the recipe. The chicken won’t be as soft but will still be delicious.

Hot tip –Top with extra soy sauce or tamari, sesame oil and chilli oil (optional) for extra flavour!

MAKE AHEAD

Prepare the chicken and shred the vegetables up to 2 days before cooking for an extra fast, easy-to-put-together dinner.

LEFTOVERS

Refrigerate for up to 3 days. Reheat in the microwave. Not suitable to freeze.