Back to 4 servings 8 oz fresh thin egg noodles, or 4 oz dried thin egg noodles 4 oz prepared protein, chicken, beef, pork, or shrimp 0.25 cup white onion, sliced with the grain 0.25 cup scallion whites, cut into 2-inch sections, halved lengthwise 0.5 cup cabbage, sliced into thin ribbons 0.25 cup carrot, julienned, or use matchstick carrots 2 tsp garlic, minced 2 tsp ginger, minced 0.5 cup mung bean sprouts, not soybean sprouts 0.25 cup green onion tops, cut into 2-inch sections neutral oil, vegetable, canola, or peanut 2 tsp sugar, balances the saltiness 0.25 tsp MSG, optional 0.5 tsp table salt 1 pinch white pepper 1 tbsp chicken broth, or water 1 tbsp Shaoxing rice cooking wine, or dry sherry 1 tbsp light soy sauce, Chinese light soy sauce 2 tsp dark soy sauce, for color and richness 1.5 tbsp oyster sauce, Lee Kum Kee Premium recommended 0.5 tsp toasted sesame oil 1 chicken breast, makes more than needed for 1 recipe 0.25 tsp baking soda, for tenderizing 0.25 tsp cornstarch 0.25 tsp sugar 1 pinch table salt 0.25 tsp light soy sauce 0.5 tsp Shaoxing wine 0.5 tsp neutral oil 1 chicken breast, makes more than needed for 1 recipe 0.5 tsp baking soda, dissolved in water 1 cup water, for alkaline brine 0.25 tsp cornstarch 0.25 tsp sugar 1 pinch table salt 0.25 tsp light soy sauce, Chinese light soy sauce 0.5 tsp Shaoxing wine 0.5 tsp neutral oil
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Bring a large pot of water to a boil. For fresh noodles, add 8 oz and loosen until unraveled, about 15-20 seconds. For dried noodles, add 4 oz and cook 2-3 minutes, about 1 minute less than package instructions. Dried noodles double in weight during cooking.2 Step 2: Strain noodles and immediately rinse under cold running water. This stops the cooking and removes surface starch that causes clumping.3 Step 3: Dry the noodles on a clean kitchen towel by blotting them. Transfer to a bowl and toss with a small amount of oil. Noodles can be prepared up to several hours before the final stir-fry.4 Step 4: Slice chicken breast against the grain into 1/4-inch slices, then cut into 1/4-inch strips.5 Step 5: Wash cut chicken under cold running water for 1-2 minutes and squeeze dry.6 Step 6: Sprinkle 1/4 tsp baking soda over the chicken and massage forcefully for 1-2 minutes. Add cornstarch, sugar, salt, light soy sauce, Shaoxing wine, and neutral oil. Mix well. Refrigerate at least 30 minutes or up to overnight.7 Step 7: Slice and wash chicken as in Method 1.8 Step 8: Dissolve 1/2 tsp baking soda in 1 cup water. Pour over chicken. Refrigerate at least 2 hours or up to 24 hours.9 Step 9: Drain chicken, rinse under cold water, and squeeze dry. Add cornstarch, sugar, salt, light soy sauce, Shaoxing wine, and neutral oil. Mix well. Refrigerate at least 30 minutes.10 Step 10: Mix sugar, MSG, salt, and white pepper in a small bowl. Add chicken broth, Shaoxing wine, light soy sauce, and dark soy sauce. Whisk until dry ingredients dissolve. Add oyster sauce and sesame oil. Whisk until incorporated.11 Step 11: Heat wok over medium-high until you see light wisps of smoke. Add 1 tbsp neutral oil and swirl to coat. Add 4 oz prepared protein in a single layer and cook until browned and done. Transfer to a bowl.12 Step 12: Return wok to medium-high heat with 1 tbsp oil. Add onion, scallion whites, cabbage, and carrot. Cook 1-2 minutes until crisp-tender. Transfer to the bowl with the protein.13 Step 13: Return wok to medium-high heat with 1 tbsp oil. Add garlic and ginger, cook 10-15 seconds. Immediately add prepared noodles and toss quickly with the aromatics. Cook for several minutes until charred bits appear on the noodles. Regulate heat to get char without burning.14 Step 14: Push noodles to one side and pour sauce directly onto the wok surface. Work the noodles into the sauce until evenly colored. Lower the heat after this step to prevent burning.15 Step 15: Add the cooked protein and vegetables back to the wok and toss together. Add mung bean sprouts and scallion greens, mix in, and turn off the heat. Serve immediately.getsaucepan.com/r/9be9d9d2-3c4d-4a50-9058-3d256000e303 · Original: https://jasonfarmer.com/chow-mein-recipe/
