🇨🇳 ChinaCatalog recipe
Stir-fried egg noodles tossed with seared chicken thigh, cabbage and bean sprout in a dark soy glaze until the noodles catch a little char at the edges.
For 4 servings.
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Boil the noodles according to the package until just tender, then drain, rinse under cold water and toss with a little oil so they don't stick.
💡 Slightly undercook them here — they finish softening in the wok.
Heat half the oil in a wok over high heat and stir-fry the chicken until browned and cooked through, about 5 minutes. Remove to a plate.
Add the remaining oil, then the cabbage and carrot, and stir-fry 2 minutes until just starting to soften.
Push the vegetables aside, add the garlic to the cleared space, and stir 20 seconds until fragrant.
Add the noodles, soy sauce and oyster sauce, and toss with tongs until evenly coated and starting to catch at the edges, 2–3 minutes.
💡 Let the noodles sit against the hot wok a few seconds between tosses — that's where the char comes from.
Return the chicken to the wok along with the bean sprouts and toss 1 minute until everything is hot through.
Drizzle with sesame oil, scatter with spring onion and serve immediately.
Chow mein — 'stir-fried noodles' — followed Cantonese immigrants to North America in the 19th century and became one of the first Chinese dishes widely eaten by non-Chinese diners, sold from railroad-town kitchens and city chop suey houses alike. The home version keeps the same idea: parboiled noodles finished hot and fast in a wok so they pick up a little smoky char instead of steaming soft. It remains one of the most ordered dishes on Chinese-American menus and one of the easiest to reproduce at home.
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