Crispy Chicken Chow Mein
Chow mein means "fried noodles" in Chinese. The fried noodles are crispy, almost deep-fried in the oil. 30 minutes or less.
⏱️ Prep: 10 min🍳 Cook: 10 min
Ingredients
| 8 ounces | 225 g | Chinese noodles or linguine, cooked to al dente and drained |
| 2 tablespoons | 30 ml | vegetable oil |
| 2 tablespoons | 30 ml | fresh ginger, crushed and chopped |
| 3 | garlic cloves, crushed and chopped | |
| 1 pound | 455 g | boneless chicken thighs, cut into 1/2-inch pieces |
| 1 | medium onion, diced into 1/2-inch pieces | |
| 1 | red bell pepper, diced into 1/2-inch pieces | |
| 1 | bunch scallions (6 to 8), cut into 1/2-inch pieces | |
| 1/4 cup | 60 ml | oyster sauce |
| 1/4 cup | 60 ml | ketchup |
| 2 tablespoons | 30 ml | rice wine |
Instructions
- Seal the noodles and oil in a large zip-top bag. Shake for 1 minute, until the noodles are lightly coated.
- In a wok or large cast iron skillet over medium heat, stir-fry the coated noodles and oil from the bag for 2 minutes, or until the noodles are lightly browned and crispy. Transfer the noodles to a plate or shallow bowl, leaving the remaining oil in the wok.
- Add the ginger and garlic and stir-fry for about 1 minute, until lightly browned.
- Add the chicken and stir-fry for 2 minutes. Add the onion and stir-fry for 1 minute. Add the bell pepper and stir-fry for 1 minute.
- Add the scallions, oyster sauce, ketchup, and rice wine and stir-fry for 1 minute.
- Pour everything over the crispy noodles and serve.
TROUBLESHOOTING: Instead of frying, bake the oil-tossed noodles in a shallow oven-safe pan in a 400°F oven for 10 minutes, or until lightly browned and crispy.