Quick & Easy Crispy Chow Mein Noodles
Crispy fried noodles topped off with a savoury gravy, tender chicken, shrimp and vegetables. These quick and easy crispy chow mein noodles are ready in 30 minutes and beat-takeout, saving you money! A great main or meal for the family.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb Chow Mein Noodles (fresh kind)
- 2 cups baby bok choy (or chopped regular bok choy, gai-lan, cabbage or yu choy sum)
- 1 cup jumbo shrimp (peeled and deveined )
- 1 cup skinless boneless chicken thighs (thinly sliced)
- 1/2 cup button mushrooms (halved )
- 1/3 cup carrots (sliced )
- 1 green onion (chopped into 1-inch long pieces)
- 1/2 cup vegetable oil (or any neutral oil to fry the noodles)
- 1 tsp vegetable oil (or any neutral oil)
- 1/2 tbsp oyster sauce (or vegetarian stir fry sauce)
- 2 tsp regular soy sauce
- 1 tsp Shaoxing Cooking Wine (or Dry sherry wine or chicken broth )
- ½ tsp cornstarch (or potato starch)
- 1/8 tsp baking soda (do not skip!)
- 2.5 tbsp oyster sauce (or vegetarian stir fry sauce)
- 2.5 tbsp cornstarch (or potato starch)
- 1 tbsp regular soy sauce
- 2 tsp Shaoxing wine (or Dry sherry wine or chicken broth )
- 1 tsp white granulated sugar (or cane sugar)
- 1/2 tsp sesame oil
- 2 cups chicken stock (low-sodium kind, or cold water)
Instructions
- 1
In a large bowl of sliced chicken thighs, mix in the marinade ingredients as listed above and marinate for 10 minutes.
- 2
In a small bowl, combine the noodle sauce ingredients as listed above and set aside.
- 3
In a large bowl or large pan filled halfway with water, bring to a boil. Add noodles and blanch for 30 seconds. Strain the noodles and do not rinse with cold water.
- 4
Heat 1/4 cup or 60 ml of vegetable oil in a large wok or large pan on medium heat. Once the oil is hot, add noodles and spread them into a circular pancake. Fry until golden and crispy on the bottom. Rotating the pancake occasionally for an even crust.
- 5
Flip over noodles and pour another 1/4 cup or 60 ml of vegetable oil around edges of the noodles. Fry until golden crispy and rotating it occasionally. Slide the crispy noodle pancake onto a large serving plate.
- 6
On medium heat, add 1 tsp or 5 ml vegetable oil and fry chicken until 50% cooked. Add shrimp and cooked until they are pink and curled. Remove and set aside.
- 7
Increase to medium-high heat, cook bok choy, carrots, mushrooms and green onions for 1 minute. Pour in the noodle sauce and bring to a simmer to thicken. Then toss back in the cooked chicken and shrimp and stir fry for another minute.
- 8
Pour everything in the pan over the center of the crispy noodles. Enjoy!