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Crispy Chow Mein with Pan-Fried Noodles
A 38-minute Chinese dinner for 4 — 610 calories per serving.
per serving, estimated
Chewy egg noodles pan-fried until golden and crisp, topped with a savory stir-fry of chicken, bok choy, bean sprouts, and shiitake mushrooms in a rich soy-oyster sauce.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 16 ounces fresh chow mein egg noodles (loosened and separated)
- 1½ pounds boneless skinless chicken breasts (thinly sliced against the grain)
- 3 bok choys (halved lengthwise, leaves and stems separated)
- 6 ounces shiitake mushrooms (stems removed, caps sliced)
- 2 cups bean sprouts
- 4 green onions (cut into 1-inch pieces)
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (peeled and minced)
- 3 tablespoons oyster sauce
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons Shaoxing rice wine
- 2 teaspoons cornstarch (for chicken marinade)
- ½ cup chicken broth
- 1 teaspoon cornstarch (mixed with broth for slurry)
- 5 tablespoons vegetable oil (divided)
- ¼ teaspoon white pepper
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Toss the 1½ lb thinly sliced chicken with 2 tablespoons soy sauce, 2 teaspoons cornstarch, and ¼ teaspoon white pepper in a bowl; set aside to marinate for 10 minutes. 4 min
- Whisk together 3 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon sesame oil, 2 tablespoons Shaoxing rice wine, ½ cup chicken broth, and 1 teaspoon cornstarch in a small bowl to make the sauce. 3 min
- Mince the 4 garlic cloves and 1 tablespoon fresh ginger, cut the 4 green onions into 1-inch pieces, slice the 6 oz shiitake mushroom caps, and separate the bok choy leaves from the stems. 8 min
- Heat 2 tablespoons neutral oil in a large non-stick skillet or wok over medium-high until shimmering, then spread the 16 oz loosened chow mein noodles in an even layer and press down gently. 2 min
- Timing-sensitive step. Pan-fry the noodles undisturbed for 4–5 minutes until the bottom is deep golden and crisp, then flip in sections and fry the other side for 3–4 minutes; slide onto a serving platter and keep warm. 9 min
- Timing-sensitive step. Wipe the pan, add 1 tablespoon neutral oil over high heat, and stir-fry the marinated chicken in a single layer for 3–4 minutes, turning once, until just cooked through; transfer to a plate. 4 min
- Timing-sensitive step. Add the remaining 2 tablespoons neutral oil to the pan over high heat and stir-fry the garlic and ginger for 30 seconds, then add the shiitake mushrooms and bok choy stems and stir-fry for 2 minutes until slightly softened. 3 min
- Timing-sensitive step. Add the bok choy leaves, bean sprouts, and green onions and stir-fry for 1 minute, then pour in the sauce, return the chicken to the pan, and toss everything together for 1–2 minutes until the sauce thickens and coats the ingredients. 3 min
- Spoon the chicken and vegetable stir-fry over the crispy noodle cake and serve immediately. 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.