Easy Chicken Chow Mein Noodles
The recipe Easy Chicken Chow Mein Noodles could satisfy your Chinese craving in roughly 25 minutes. For $1.84 per serving, you get a main course that serves 4. Watching your figure? This dairy free recipe has 439 calories, 21g of protein, and 19g of fat per serving. If you have low sodium soy sauce, oil, ramen noodles, and a few other ingredients on hand, you can make it. This recipe is liked by 48 foodies and cooks. It is brought to you by Life Made Sweeter. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is spectacular. Chicken Chow Mein With Noodles, Chinese Take-Out Chicken Chow Mein With Crispy Noodles, and Delicious Asian Chicken Salad With Chow Mein Noodles are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
Sauce and Marinade
1/4 cup shredded carrots
1/2 pound chicken breast, cut into 1” chunks
1/4 cup water or chicken broth (plus more if needed)
1 teaspoons corn starch
½ teaspoon minced fresh ginger
3 garlic cloves, minced
2 green onions (cut into 2-inch length)
1/8 teaspoon ground white pepper
3 teaspoons honey
1 tablespoon low sodium soy sauce
½ cup mung bean sprouts, rinsed and rained
2 cups shredded Napa cabbage, washed and dried
1-2 tablespoons oil
2 tablespoons oyster sauce
8 ounces fresh egg noodles or cooked chow mein or ramen noodles
Salt and black pepper to taste
1/2 teaspoon sesame oil
Sesame seeds, for garnish
Equipment:
whisk
bowl
frying pan
wok
Cooking instruction summary:
In a medium bowl, whisk together all the ingredients for the sauce Measure out 2 tablespoons and pour over chicken in a separate bowl. Meanwhile, prepare noodles according to package instructions.Heat oil in a non-stick pan or wok over medium high heat. Add chicken and stir-fry for 1-2 minutes or until lightly golden. Add garlic and ginger and saute for about 1 minute, or until fragrant. Toss in cabbage and carrots and cook for 1-2 minutes or until wilted but still slightly crispy.Add the noodles into the pan; give the reserved sauce a quick stir then pour over noodles. Toss noodles continuously to coat with sauce and allow to bubble and thicken. Adjust seasonings and add more water to thin out sauce, if desired.Toss in bean sprouts and green onions, stirring for 30 seconds to combine then dish out and serve hot topped with sesame seeds, if desired.
Step by step:
1. In a medium bowl, whisk together all the ingredients for the sauce Measure out 2 tablespoons and pour over chicken in a separate bowl. Meanwhile, prepare noodles according to package instructions.
2. Heat oil in a non-stick pan or wok over medium high heat.
3. Add chicken and stir-fry for 1-2 minutes or until lightly golden.
4. Add garlic and ginger and saute for about 1 minute, or until fragrant. Toss in cabbage and carrots and cook for 1-2 minutes or until wilted but still slightly crispy.
5. Add the noodles into the pan; give the reserved sauce a quick stir then pour over noodles. Toss noodles continuously to coat with sauce and allow to bubble and thicken. Adjust seasonings and add more water to thin out sauce, if desired.Toss in bean sprouts and green onions, stirring for 30 seconds to combine then dish out and serve hot topped with sesame seeds, if desired.
Nutrition Information:
covered percent of daily need
