Cooking Lucid
Chow Mein
Crispy pan-fried egg noodles tossed with tender chicken, crunchy bean sprouts, and vegetables in a savory soy-oyster sauce. A takeout staple made better at home.
Prep 15 min
Cook 15 min
Total 30 min
Serves 4
Ingredients
Step 1 — Prep noodles and sauce
- 12 oz fresh chow mein egg noodles (or par-cooked dried noodles)
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp sugar
Step 2 — Stir-fry
- 2 tbsp vegetable oil
- 1 lb chicken breast (thinly sliced)
- 2 cups bean sprouts
- 1 cup cabbage (shredded)
- 1 carrot (julienned)
- 3 garlic cloves (minced)
- 2 green onions (sliced)
Instructions
- 1
Prep noodles and sauce
If using dried noodles, cook until al dente and drain. Whisk together soy sauce, oyster sauce, sesame oil, and sugar.
- 2
Fry the noodles
Heat 1 tbsp oil in a wok over high heat. Spread noodles in the pan and pan-fry 2–3 minutes until lightly crispy on the bottom. Flip and fry 2 more minutes. Remove and set aside.
- 3
Stir-fry and combine
Add remaining oil. Stir-fry chicken until cooked through. Add garlic, cabbage, and carrot, cook 2 minutes. Add bean sprouts and sauce. Return noodles to wok, toss everything together 2 minutes. Garnish with green onions and serve.
Nutrition per serving: 440 cal · 32g protein · 48g carbs · 14g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
