Recipe And Cooking Method Of Chicken Vegetables Chowmein

Ultimate Chicken Vegetable Chowmein Recipe

 

Crispy pan-fried noodles, tender chicken, and vibrant vegetables tossed in a savory-sweet sauce—this homemade chowmein rivals your favorite takeout. Here’s how to make it perfectly every time!  For more articles visit healthy, recipes and cooking methods.

Ingredients

(Serves 4)

For the Chicken Marinade:

- 1 lb (450g) boneless chicken breast or thighs, thinly sliced  

- 1 tbsp light soy sauce  

- 1 tbsp cornstarch  

- 1 tsp sesame oil  

- ½ tsp baking soda (optional, for velveting)   

For the Noodles:

- 12 oz (340g) fresh or dried chowmein noodles (substitute: thin egg noodles, ramen, or spaghetti)  

- 2 tbsp vegetable oil (divided)  

For the Vegetables:

- 2 cups shredded green cabbage  

- 1 cup julienned carrots  

- 1 red bell pepper, thinly sliced  

- 1 cup shiitake mushrooms, sliced  

- 1 cup bean sprouts  

- 3 garlic cloves, minced  

- 1 tbsp fresh ginger, grated  

- 4 green onions, sliced (reserve some for garnish)  

For the Chowmein Sauce:

- ¼ cup oyster sauce (substitute: hoisin + 1 tbsp rice vinegar for allergies)   

- 3 tbsp low-sodium soy sauce  

- 1 tbsp dark soy sauce (for color; substitute regular soy sauce)   

- 2 tsp sesame oil  

- 1 tbsp brown sugar  

- ½ tsp white pepper  

- ¼ cup chicken broth  

- 1 tbsp cornstarch (mixed with 2 tbsp water to thicken)   

Optional Garnish:

- Toasted sesame seeds  

- Chili oil or sriracha  

Step-by-Step Instructions

1. Prep the Ingredients

Marinate the chicken: Combine sliced chicken with soy sauce, cornstarch, sesame oil, and baking soda (if using). Let sit for 15–20 minutes to tenderize 

Cook the noodles: Boil noodles according to package instructions until al dente. Drain, rinse with cold water, and toss with 1 tbsp oil to prevent sticking .  

Make the sauce: Whisk together oyster sauce, soy sauces, sesame oil, sugar, white pepper, broth, and cornstarch slurry. Set aside .  

2.Pan-Fry the Noodles

- Heat 1 tbsp oil in a large wok or skillet over medium-high heat. Spread noodles in an even layer and cook undisturbed for 2–3 minutes until crispy and golden. Flip and repeat. Remove and set aside .  

3. Cook the Chicken & Vegetables 

Stir-fry chicken: Heat 1 tbsp oil in the same pan. Add marinated chicken and cook until golden (3–4 minutes). Remove and set aside .  

-lSauté aromatics: Add garlic and ginger; stir-fry for 30 seconds until fragrant.  

Cook vegetables: Add cabbage, carrots, bell pepper, and mushrooms. Stir-fry for 3–4 minutes until tender-crisp .  

4. Combine Everything

- Add noodles, chicken, and sauce to the pan. Toss vigorously to coat. Stir in bean sprouts and green onions. Cook 1–2 minutes until sauce thickens .

5. Serve

- Garnish with sesame seeds, green onions, and chili oil. Serve immediately for optimal texture .  

Expert Tips for Success

Velveting the chicken: The baking soda in the marinade ensures tender, juicy meat—a restaurant secret .  

Crispy noodles: Pan-frying fresh noodles adds crunch and prevents sogginess .  

Sauce adjustments: Reduce sodium by using low-sodium soy sauce or coconut aminos .  

Vegetable swaps: Use bok choy, snow peas, or zucchini for variety .  For more articles visit health, recipes and cooking methods.

Storage & Reheating

-Fridge: Store leftovers in an airtight container for up to 3 days.  

- Reheat:Add a splash of water and warm in a skillet over medium heat to revive crispness . 

This recipe balances crispy noodles, savory-sweet sauce, and fresh veggies for a meal that’s faster and healthier than takeout. Customize it with your favorite ingredients and enjoy the flavors of homemade Chinese cuisine! 🥢