Chinese Crispy Noodles

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Chinese Crispy Noodles, also known as Chow Mein, are a popular dish that combines crunchy noodles with a savory stir-fry. You can make this tasty meal at home in just 25 minutes. The secret to getting crispy noodles without deep frying is pan-frying them in a little oil. This method is healthier and less messy than restaurant-style deep frying.

To make Chow Mein, you’ll need fresh noodles, chicken, veggies, and a flavorful sauce. The sauce uses oyster sauce, soy sauce, and Chinese cooking wine for an authentic taste. You can customize the vegetables based on what you like or have on hand. This recipe is easy to follow and will give you restaurant-quality results in your own kitchen.

Exact Ingredients List

Here’s what you’ll need to make Chinese Crispy Noodles (Chow Mein):

For the sauce:

• 1 tbsp oyster sauce
• 2 tbsp Chinese cooking wine
• 1.5 tbsp light soy sauce
• 1/4 tsp sesame oil
• 1 tsp sugar
• A dash of white pepper
• 3/4 cup low-sodium chicken broth
• 3 tbsp cornstarch

For the crispy noodles:

• 200g fresh chow mein noodles
• 4 tbsp water
• 2 tbsp peanut oil

For the stir fry:

• 150g chicken, thinly sliced
• 1 tbsp peanut oil
• 2 garlic cloves, finely chopped
• 1/2 onion, sliced
• 1 small carrot, sliced
• 1 bok choy, stems and leaves separated
• 2 scallions, cut into pieces
• 2 cups cabbage, cut into squares
• 1/2 cup water

You can find most of these items at your local grocery store. For the Chinese cooking wine, check an Asian market if you can’t find it nearby.

Instructions

Mix the sauce ingredients in a bowl. Set aside 1 tablespoon to marinate the chicken.

Slice the chicken thinly and mix with the reserved sauce. Let it sit for 10 minutes.

Heat oil in a large pan over medium-high heat. Add the noodles and spread them out. Cook for 2-3 minutes until the bottom is crispy.

Flip the noodles and crisp the other side. Remove and set aside.

In the same pan, stir fry the chicken until just cooked through. Take it out and set aside.

Add more oil if needed. Stir fry the garlic, onion, and carrots for 1-2 minutes.

Add the bok choy stems and cabbage. Cook for another 1-2 minutes.

Pour in the sauce and bring to a simmer. Add the chicken back in.

Toss in the bok choy leaves and green onions. Cook until the sauce thickens.

Put the crispy noodles on a plate and top with the stir-fry mixture. Serve right away while the noodles are still crispy.

Possible Substitutes List & Recipe Variations

Can’t find chow mein noodles? No problem! Try these swaps:

• Spaghetti or linguine
• Ramen noodles (discard seasoning packet)
• Rice noodles
• Egg noodles

For a vegetarian version, replace the chicken with:

• Tofu (firm, cubed)
• Seitan
• Extra veggies like broccoli or mushrooms

Don’t have oyster sauce? Use:

• Hoisin sauce
• Soy sauce + sugar

Switch up the veggies:

• Snow peas
• Bell peppers
• Bean sprouts
• Water chestnuts

For gluten-free chow mein:

• Use rice noodles
• Swap soy sauce for tamari
• Check labels on other sauces

You can make it spicy by adding:

• Sriracha
• Red pepper flakes
• Sliced fresh chili peppers

For a seafood twist, try:

• Shrimp
• Scallops
• Squid

These easy swaps let you customize the dish to your taste or what’s in your pantry. Have fun experimenting!

Tips, Tricks & Storing

Use fresh chow mein noodles for the best crispy texture. You can find these in the refrigerated section of Asian grocery stores.

Pat the noodles dry with paper towels before frying. This helps them crisp up better.

Don’t overcrowd the pan when frying the noodles. Cook them in batches if needed.

For extra crispy noodles, fry them a bit longer on each side. Just keep an eye on them to prevent burning.

You can prep all the veggies ahead of time and store them in the fridge. This makes cooking much quicker when you’re ready to eat.

Leftovers will keep in the fridge for 2-3 days. Store the crispy noodles and stir-fry separately to maintain crispiness.

To reheat, warm the stir-fry in a pan or microwave. Crisp up the noodles again in a hot skillet with a little oil.

Try swapping the chicken for shrimp, beef, or tofu for variety. You can also mix up the veggies based on what you have on hand.