Quick & Easy Crispy Chow Mein Noodles
Crispy fried noodles topped off with a savoury gravy, tender chicken, shrimp and vegetables. These quick and easy crispy chow mein noodles are ready in 30 minutes and beat-takeout, saving you money! A great main or meal for the family.
Ingredients
- 1 lb Chow Mein Noodles fresh kind
- 2 cups baby bok choy or chopped regular bok choy, gai-lan, cabbage or yu choy sum
- 1 cup jumbo shrimp peeled and deveined
- 1 cup skinless boneless chicken thighs thinly sliced
- ½ cup button mushrooms halved
- ⅓ cup carrots sliced
- 1 green onion chopped into 1-inch long pieces
- ½ cup vegetable oil or any neutral oil to fry the noodles
- 1 teaspoon vegetable oil or any neutral oil
Chicken Marinade
- ½ tablespoon oyster sauce or vegetarian stir fry sauce
- 2 teaspoon regular soy sauce
- 1 teaspoon Shaoxing Cooking Wine or Dry sherry wine or chicken broth
- ½ teaspoon cornstarch or potato starch
- ⅛ teaspoon baking soda do not skip!
Noodle Sauce
- 2.5 tablespoon oyster sauce or vegetarian stir fry sauce
- 2.5 tablespoon cornstarch or potato starch
- 1 tablespoon regular soy sauce
- 2 teaspoon Shaoxing wine or Dry sherry wine or chicken broth
- 1 teaspoon white granulated sugar or cane sugar
- ½ teaspoon sesame oil
- 2 cups chicken stock low-sodium kind, or cold water
Instructions
- In a large bowl of sliced chicken thighs, mix in the marinade ingredients as listed above and marinate for 10 minutes.
- In a small bowl, combine the noodle sauce ingredients as listed above and set aside.
- In a large bowl or large pan filled halfway with water, bring to a boil. Add noodles and blanch for 30 seconds. Strain the noodles and do not rinse with cold water.
- Heat ¼ cup or 60 ml of vegetable oil in a large wok or large pan on medium heat. Once the oil is hot, add noodles and spread them into a circular pancake. Fry until golden and crispy on the bottom. Rotating the pancake occasionally for an even crust.
- Flip over noodles and pour another ¼ cup or 60 ml of vegetable oil around edges of the noodles. Fry until golden crispy and rotating it occasionally. Slide the crispy noodle pancake onto a large serving plate.
- On medium heat, add 1 teaspoon or 5 ml vegetable oil and fry chicken until 50% cooked. Add shrimp and cooked until they are pink and curled. Remove and set aside.
- Increase to medium-high heat, cook bok choy, carrots, mushrooms and green onions for 1 minute. Pour in the noodle sauce and bring to a simmer to thicken. Then toss back in the cooked chicken and shrimp and stir fry for another minute.
- Pour everything in the pan over the center of the crispy noodles. Enjoy!
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Suggested Equipment & Products
Nutrition
Calories: 631kcal | Carbohydrates: 96g | Protein: 42g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 136mg | Sodium: 2185mg | Potassium: 449mg | Fiber: 8g | Sugar: 7g | Vitamin A: 7304IU | Vitamin C: 56mg | Calcium: 186mg | Iron: 6mg