Chow mein is a Chinese noodle dish that is very popular around the world. You might find this dish combined with meat, tofu, or just stir-fry veggies. Whichever way you try it, this dish is very delicious — especially since you customize it to your liking.
Chow mein noodles are made with wheat and egg, similar to Italian pasta like spaghetti. Today I will keep it really simple (although still delicious!) and use spaghetti since it is widely available. I am using chicken breast today but you may try tofu or other types of protein.
Colorful veggies make this dish beautiful. Today I selected onions, celery, bell peppers, and water chestnut. The chestnut has a nice texture and a pleasant crunch. You could also use baby corn, which is kind of like a miniature corn cob.
The sauce is super delicious and easy to make.
This dish is perfect for those nights when all you want is a one-pot meal. For an extra kick drizzle some sriracha over the top before you eat.
I hope you try this dish, and let me know how it turns out for you!
- 8 oz. spaghetti
- 10 cups water
- 1/2 tbsp. salt
- 2 tbsp. canola oil
- 3 tbsp. soy sauce
- 3 tbsp. oyster sauce
- 1 tbsp. sugar
- 1 tbsp. sherry cooking wine
- 1/2 tsp. ground white pepper powder
- 1/4 cup water
- 1 lbs. or 2 large chicken breast, cut into bite size strips
- 1/4 cup prepared sauce
- 1/3 cup canola oil
- 1 tbsp. finely chopped ginger
- 1 tbsp. finely chopped garlic
- 3/4 cup yellow onion, 1/4-inch thick slices
- 1/2 cup celery, bias cut, 1/4-inch thick
- 1/2 cup mixed baby red pepper, 1/4-inch thick slices
- 1/2 cup, drained, sliced water chestnut
- 1/2 cup green onion, cut into 1-inch slices
Bring 10 cups of water to a rapid boil over medium-high heat in a large pot. Add salt and one tbsp. of oil, then stir. Add spaghetti, stir well, cook one minute less than the packaged instructions. Make sure to stir occasionally. Strain and rinsed under cold running water. Add one tablespoon of oil and mix well so the spaghetti doesn’t stick together. Set aside for a bit until you are ready to use.
Wisk all sauce ingredients together in a small measuring cup.
Place chicken and 1/4 cup of the sauce in shallow baking dish or bowl. Mix well, then set aside for 20 minutes while you gather rest of the ingredients. Reserve rest of the sauce for later use.
Heat oil over high heat in a large wok. Add chopped ginger and garlic, stir, and cook for 20-30 seconds, being careful not to burn the garlic. Add marinaded chicken, spread it out, for even browning. Leave the chicken undisturbed for 40-60 seconds.
Cook chicken for 4-5 minutes, stirring few times in between.
Add onion, celery, red pepper, water chestnut, cook for 3-4 minutes, stirring few times.
Add noodles, stir very well, cook for 2 minutes.
Add the reserved sauce, stir well, then cook for another 3-4 minutes, stirring few times in between.
Add green onion, stir well, taste for seasoning. Turn the heat off, then transfer the noodles to a large or individual serving bowls and enjoy.
Here is the link for my You Tube version of this recipe : https://www.youtube.com/watch?v=AwL4CiREB08&t=25s
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!