INGREDIENTS
FOR NOODLES
- 12oz package dried chow mein noodles
- water for boiling
- 1 tbsp vegetable oil + 1 tsp salt for water
- 2 tbsp sesame oil
- ½ tsp black pepper
- ½ tsp Chinese five spice powder
- 1 tsp garlic powder
- ½ tsp salt
FOR CHICKENÂ (CAN BE SEASONED HOURS BEFORE OR OVERNIGHT)
- 2-3lbs cut up chicken breasts or other desired protein
- 1 tbsp olive oil, for marinade
- 3 tsp reduced sodium soy sauce
- 1 tbsp cassareep or browning sauce
- 2 tbsp green seasoning
- dash of salt
- 1 tbsp olive oil, to cook chicken
FOR VEGETABLESÂ
- 1-2 stalks bok choy or 1 cup cabbage, cut into strips
- 1 cup pre-shredded or julienned carrots
- 10-12 Chinese long beans (bora bean)
- ½ red bell pepper, cut into strips
- 3 tbsp reduced sodium soy sauce
- 1 tbsp sesame oil
- ¼ cup water
- 1 tbsp oyster sauce
- 1 tsp freshly grated ginger
- 2 stems scallion, sliced
- wiri wiri or scotch bonnet pepper, optional
INSTRUCTIONS
- Season chicken with olive oil, soy sauce, cassareep, green seasoning, and salt. Set aside.
- Prep vegetables, grate ginger and set aside.
- Bring a large pot of water to a boil with salt and oil. Â Add chow mein noodles, cook according to package directions.
- Drain noodles in a colander, rinse immediately with cold water. Spread noodles out in an aluminum pan or long shallow pan.
- Season noodles with sesame oil, black pepper, Chinese five spice, garlic powder, and salt. Set aside.
- Saute chicken 8-10 minutes until most liquid has evaporated, set aside when done.
- Cook vegetables in a heavy-bottom pot or wok, add soy sauce, sesame oil, water, oyster sauce, grated ginger, and pepper let simmer for 30 seconds. Â Add vegetables and cook for 3-4 minutes.
- Turn heat off, add seasoned chow mein noodles to pot with vegetables and toss in chicken. Add scallions and mix thoroughly. Adjust salt to taste.
NOTES
Chow mein noodles often continue to cook after you’ve drained the water from it. The steam in the colander continues to cook the noodles so it is important to drain then rinse the noodles with cold water to stop the cooking process.
When draining noodles, drain then spread out in an aluminum pan or any shallow pan so noodles can loosen up. This keeps the noodles from getting sticky.
I like to use reduced sodium soy sauce so that I can control the amount of salt in the chow mein. You can use regular soy sauce, just adjust the salt as you go along.
When making chow mein, I prefer to cut all the vegetables into strips, it makes it easier to twirl, but you can chop them however you like. Feel free to add different vegetables as well. I usually add lots of broccoli to this dish.
I like to add oil and salt to my noodles when boiling. The salt gives the noodles flavor and takes away that raw-ish taste. The oil helps to keep things from sticking when you drain the noodles.
If you can’t find chow mein noodles, thin spaghetti noddles can work as a substitute.
Chinese five spice gives this dish a distinct flavor, you can omit it all together if you don’t have it on hand or make your own stash here. (Alicaspepperpot)
