Take-Out Style Chicken Chow Mein

This classic Chinese take-out dish combines crispy pan-fried noodles with tender marinated chicken and crisp vegetables in a savory sauce. The secret to achieving restaurant-quality results lies in properly velveting the chicken and getting the noodles perfectly crispy before combining all elements.

Ingredients

For the Chicken Marinade:

• 1 pound thinly sliced chicken breasts
• 1/4 teaspoon white pepper
• 1 tablespoon soy sauce
• 2 teaspoons baking soda

For the Sauce:

• 2 tablespoons oyster sauce
• 2 tablespoons dark soy sauce
• 1.5 teaspoons rice vinegar
• 1.5 teaspoons sugar
• 1 tablespoon sambal
• 1.5 teaspoons sesame oil

For the Noodles and Vegetables:

• 12 oz (340g) chow mein noodles
• 3 oz (1.5 cups) thinly shredded cabbage
• 5 scallions (whites and greens separated)
• 2 large celery sticks, diagonally sliced
• 1 medium carrot, julienned
• 4-5 cloves garlic, sliced
• Cooking oil for stir-frying

Preparation Time

• Total Time: 45 minutes
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Servings: 4-6

Step 1: Marinate the Chicken

Combine chicken with white pepper, soy sauce, and baking soda in a bowl.

Place in refrigerator, removing 10 minutes before cooking.

Step 2: Prepare the Noodles

Bring water to boil and cook noodles for 20 seconds.

Transfer noodles to ice water bath.

Drain noodles and place on parchment-lined baking sheet.

Pat dry with paper towels.

Step 3: Make the Sauce

Combine oyster sauce, dark soy sauce, rice vinegar, sugar, and sambal.

Add sesame oil and mix well.

Step 4: Stir-Fry

Heat wok over medium-high to high heat until smoking.

Add oil and sear chicken until cooked through.

Remove chicken and stir-fry celery and carrots for 20 seconds.

Add cabbage for a quick sauté.

Step 5: Combine Everything

Add noodles to the wok and fry until crispy.

Create space in the center and sauté garlic.

Return chicken to the wok.

Add sauce and mix well.

Add scallion greens and stir-fry for 30 seconds more.

Serve immediately.