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  • Chicken Chow Mein

    1 vote
    Chicken Chow Mein
    Prep: 30 min Cook: 20 min Servings: 4
    by jason kim
    85 recipes
    >
    We had some egg noodles in the pantry just waiting to be used so we decided to make two dishes out of it--chicken chow mein and chicken lemongrass soup. They both turned out decent but I must say that it was quite a task doing two dishes at one time, especially when you need to cook the noodles at different times. But all in all (besides the slight noodle mishap) I think there were a lot of flavors to each dish and the kids enjoyed it. Next time though, I will definitely stick with a Thai or Vietnamese soup that have rice noodles instead of egg noodles. The chewy texture of egg noodles don't go that well with soup as well as the soft, smooth rice noodles. Anyways, a new thing learned for next time.

    Ingredients

    • 2 tbsp oil (olive or vegetable)
    • 1/2 package (7 oz) egg noodles
    • 2 large chicken breasts, cut into cubes or strips
    • 1/2 cup bean sprouts
    • 2 green onion stalks, diced
    • 1 tbsp brown sugar
    • 2 tbsp soy sauce
    • 1 tsp gochugaru (red pepper flakes)
    • 1 tbsp toasted sesame seeds
    • 1/4 cup baby corn
    • 1/2 medium onion, julienned
    • 1 red bell pepper
    • 1 tsp garlic powder (or minced garlic)
    • 3 eggs, scrambled
    • lemon wedges
    • salt n pepper to taste

    Directions

    1. Cut chicken breasts into cubes or thin strips. Put them into a large wok or frying pan with oil and saute until well browned. Set aside and wipe down wok.
    2. Add some more oil to the wok and scramble the 3 eggs. Set aside and wipe down wok again.
    3. Meanwhile, cook egg noodles according to package directions with salt. Rinse under cold water in a colander and set aside to remove excess water.
    4. Add all the ingredients together back into the wok and stir-fry over high heat for 5~7 minutes while continuously tossing. Add salt and pepper to taste.
    5. Add lemon wedges and scallions for garnis

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