American Chicken Chow Mein with Fried Noodles
This classic Americanized chicken chow mein with crispy fried noodles recipe is a Chinese restaurant throwback dish that is totally dated but when prepared right, it is a healthy and tasty dish!
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups Peanut or Canola oil ((for frying)
- 8 oz. fresh Chinese wide egg noodles
- 1 large chicken breast ((sliced into thin pieces))
- 1/2 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon oil
- 1 medium onion ((sliced))
- 1 clove garlic ((minced))
- 3 stalks celery ((thinly sliced on the diagonal))
- 5 fresh shiitake mushrooms ((sliced; you can substitute any kind of mushroom here))
- 2/3 cup bamboo shoots
- 2/3 cup water chestnuts ((optional))
- 2 cups napa cabbage ((roughly chopped))
- 2 cups baby bok choy ((or Shanghai bok choy; broken up into individual leaves and washed))
- 1 1/4 cups chicken stock
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon fresh ground pepper
- 1 cup bean sprouts
- 2 tablespoons cornstarch ((mixed into a slurry with 2 tablespoons water))
Instructions
- 1
Heat your oil to 400 degrees in a deep medium pot. Break up the noodles with your fingers and drop them in the oil a handful at a time. Use a pair of heatproof chopsticks or a long fork to break up the noodles and prevent them from sticking together. Fry until golden brown. You may need to flip/move the noodles so they brown evenly. Drain on a paper towel and let cool. Repeat until all noodles are done and set aside.
- 2
In a medium bowl, marinate the chicken with the soy sauce, sesame oil, and cornstarch. Set aside while you prepare the other ingredients.
- 3
When you're ready to cook, place a wok over high heat. Add a tablespoon of oil and sear the chicken. Remove from the wok and set aside. Add the onions and garlic to the wok and stir-fry for 30 seconds. Then add the celery and mushrooms. Stir-fry for another minute.
- 4
Add the bamboo shoots, water chestnuts (if using), napa cabbage, and bok choy. After stir-frying for about 30 seconds, add the seared chicken, chicken stock, salt, sugar, pepper, and bean sprouts. Stir-fry until the mixture comes to a boil.
- 5
Gradually stir in the corn starch slurry until the sauce is thick enough to coat a spoon. If you like more sauce, you can add more chicken stock and re-season. Serve over rice. Top the dish with a generous handful of fried noodles and enjoy. Nothin' like takeout food at home!