📝 About This Recipe
Transport your kitchen to the bustling night markets of Hong Kong with this quintessential stir-fried noodle dish. Featuring tender, velveted chicken breast and crisp seasonal vegetables tossed in a savory, umami-rich soy glaze, this recipe balances texture and depth. The secret lies in the 'wok hei'—the breath of the wok—which imparts a smoky char to the springy egg noodles for a restaurant-quality experience at home.
🥗 Ingredients
The Protein and Marinade
- 1 lb Chicken Breast (thinly sliced against the grain)
- 1 tablespoon Soy Sauce (light soy sauce)
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1 teaspoon Cornstarch (for velveting the meat)
- 1/4 teaspoon Baking Soda (optional, for extreme tenderness)
The Chow Mein Sauce
- 2 tablespoons Oyster Sauce (provides rich body and salt)
- 1 tablespoon Dark Soy Sauce (primarily for that deep mahogany color)
- 1 tablespoon Light Soy Sauce (for seasoning)
- 1 teaspoon Sesame Oil (toasted)
- 1 teaspoon Sugar (to balance the saltiness)
- 1/4 teaspoon White Pepper (ground)
Noodles and Vegetables
- 12 oz Chow Mein Noodles (fresh or dried egg noodles)
- 2 cups Bok Choy (chopped into bite-sized pieces)
- 1 medium Carrots (julienned into matchsticks)
- 2 cups Bean Sprouts (fresh and rinsed)
- 3 stalks Green Onions (cut into 2-inch lengths)
- 3 cloves Garlic (minced)
- 1 inch Ginger (grated or finely julienned)
- 3 tablespoons Vegetable Oil (divided; use a high-smoke point oil)
👨🍳 Instructions
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1
In a medium bowl, combine the sliced chicken with 1 tablespoon light soy sauce, Shaoxing wine, cornstarch, and baking soda. Mix well and let marinate for at least 20 minutes to tenderize.
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2
In a small jar or bowl, whisk together the oyster sauce, dark soy sauce, light soy sauce, sesame oil, sugar, and white pepper. Set aside.
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3
Prepare the noodles according to package instructions. If using fresh noodles, blanch them in boiling water for 1-2 minutes until al dente. Drain and rinse with cold water, then toss with a drop of oil to prevent sticking.
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4
Heat 1 tablespoon of oil in a large wok or heavy skillet over high heat until it begins to shimmer and smoke slightly.
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5
Spread the chicken out in a single layer in the wok. Let it sear undisturbed for 1-2 minutes until a golden-brown crust forms, then stir-fry until just cooked through. Remove the chicken from the wok and set aside.
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6
Wipe out the wok if necessary and add another tablespoon of oil. Add the julienned carrots and the white parts of the bok choy. Stir-fry for 2 minutes until slightly softened.
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7
Add the garlic and ginger to the center of the wok. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
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8
Add the prepared noodles to the wok. Use tongs or a wok spatula to toss and spread them out, allowing them to sear against the hot surface for 1 minute.
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9
Pour the sauce mixture over the noodles. Toss vigorously over high heat for 2 minutes until the noodles are evenly coated and have absorbed most of the sauce.
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10
Return the cooked chicken to the wok along with the bean sprouts, the leafy green parts of the bok choy, and the green onions.
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11
Stir-fry for one final minute until the bean sprouts are just wilted but still crunchy. The noodles should look glossy and slightly charred.
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12
Remove from heat immediately and transfer to a large serving platter. Serve piping hot.
💡 Chef's Tips
Velveting the chicken with cornstarch and a pinch of baking soda ensures it stays silky and tender, even over high heat. Don't overcook the noodles during the boiling stage; they should be 'al dente' as they will continue to cook in the wok. High heat is essential for 'wok hei'; if your stove isn't powerful, cook the ingredients in smaller batches to prevent steaming. If you can't find dark soy sauce, you can substitute with extra light soy sauce and a teaspoon of molasses for color. Fresh bean sprouts should be added at the very end to maintain their signature crunch and prevent sogginess.
🍽️ Serving Suggestions
Pair with a crisp, cold Lager or a pot of Jasmine tea to cut through the richness of the soy sauce. Serve alongside a side of spicy Szechuan smashed cucumber salad for a refreshing contrast. Offer a small dish of chili oil or Sriracha on the side for those who prefer an extra kick of heat. A side of crispy vegetable spring rolls makes this a complete, festive Chinese-style feast. Garnish with toasted sesame seeds for an extra layer of nutty flavor and visual appeal.