Chicken Chow Mein Stir-Fried Noodles (Printable)
Classic Chinese stir-fried noodles with tender chicken and crisp vegetables in savory sauce.
# What You'll Need:
→ For the Chicken
01 - 14 oz boneless, skinless chicken breast, thinly sliced
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
→ For the Sauce
05 - 3 tbsp soy sauce
06 - 1 tbsp oyster sauce
07 - 1 tbsp hoisin sauce
08 - 1 tsp sugar
09 - 1/2 tsp ground white pepper
10 - 2 tbsp water
→ For the Noodles & Stir-Fry
11 - 9 oz chow mein or egg noodles
12 - 2 tbsp vegetable oil, divided
13 - 2 garlic cloves, minced
14 - 1 medium onion, thinly sliced
15 - 1 large carrot, julienned
16 - 1 red bell pepper, thinly sliced
17 - 3.5 oz bean sprouts
18 - 4 spring onions, sliced
19 - 3.5 oz snow peas, trimmed
# How To Make It:
01 - Combine sliced chicken with soy sauce, cornstarch, and sesame oil in a bowl. Let sit for at least 10 minutes to tenderize.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, sugar, white pepper, and water in a small bowl until smooth and well combined.
03 - Prepare noodles according to package directions. Drain, rinse thoroughly under cold water, and toss with 1 teaspoon oil to prevent sticking.
04 - Heat 1 tablespoon oil in a large wok or skillet over high heat. Add marinated chicken and stir-fry until just cooked through, approximately 3–4 minutes. Remove from wok and set aside.
05 - Add remaining 1 tablespoon oil to the wok. Sauté garlic and onion for 1 minute. Add carrot, bell pepper, and snow peas; stir-fry for 2–3 minutes until just tender-crisp.
06 - Return chicken to the wok. Add cooked noodles, bean sprouts, and spring onions. Pour in prepared sauce and toss everything over high heat for 2–3 minutes until well combined and heated through.
07 - Transfer to serving plates immediately. Garnish with additional spring onions if desired.
# Expert Tips:
01 -
- The sauce balances salty, sweet, and umami notes perfectly, coating every strand of noodle without overwhelming the other flavors
- Everything comes together in one pan, making cleanup almost as satisfying as the eating
- You can customize the vegetables based on whatever sits neglected in your crisper drawer
02 -
- Cold noodles toss better than hot ones, so do not skip the rinse under cold water or they will clump together
- Have all ingredients prepped and measured before you turn on the stove, stir-frying moves too fast for chopping mid-cook
- Your wok must be properly hot before adding oil, or the food will steam instead of sear
03 -
- Cook your noodles 1 minute less than the package instructions specify, they finish cooking in the sauce
- Pat your chicken completely dry before slicing, wet meat will steam instead of brown
- Warm your serving bowls in the oven while cooking so the dish stays hot longer