Rating: 4.5 stars 4.5
11 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A delicious chow mein with crispy noodles.

Recipe Summary

prep:
20 mins
cook:
22 mins
total:
42 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix chicken with egg white, 2 teaspoons cornstarch, and sesame oil in a bowl.

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  • Bring a large pot of water to a boil. Add egg noodles; cook until soft, about 4 minutes. Drain. Spread out on paper towels to remove excess moisture.

  • Heat vegetable oil in a wok over medium heat. Cook and stir noodles in the hot oil until golden brown, 3 to 5 minutes per side. Drain on paper towels.

  • Stir chicken into the wok; cook, stirring frequently, until white, about 2 minutes. Transfer to a bowl using a slotted spoon.

  • Pour chicken stock into the wok; stir in spring onions, soy sauce, rice wine, white pepper, and black pepper.

  • Mix 1 tablespoon cornstarch and water together in a small bowl until smooth. Pour into the wok. Stir in oyster sauce. Add chicken and bean sprouts; cook and stir until chicken is tender and sauce is thickened, about 5 minutes. Serve over noodles.

Nutrition Facts

419 calories; protein 30.4g; carbohydrates 49.1g; fat 12.5g; cholesterol 61.1mg; sodium 579mg. Full Nutrition
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