Ingredients with Measurements:
- 8 oz chow mein noodles
- 2 tbsp vegetable oil
- 1 lb chicken breast, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp chili flakes
- Salt and pepper to taste
- 1 green onion, sliced for garnish
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
Step-by-step instructions:
1. Cook chow mein noodles according to package instructions. Drain and set aside.
2. Heat 1 tbsp of vegetable oil in a wok or large skillet over high heat.
3. Add sliced chicken breast and cook until browned and cooked through. Remove from wok and set aside.
4. Add another tablespoon of vegetable oil to the wok and add sliced onions, red and green bell peppers, minced garlic, and minced ginger. Stir-fry for 2-3 minutes until vegetables are slightly softened.
5. Add cooked chicken back to the wok with the vegetables.
6. Add soy sauce, oyster sauce, hoisin sauce, chili flakes, salt, and pepper. Stir-fry for another 2-3 minutes until everything is well combined.
7. Add cooked chow mein noodles to the wok and stir-fry for another 2-3 minutes until the noodles are heated through and coated in the sauce.
8. Serve hot and garnish with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 12g
Carbohydrates: 52g
Protein: 35g
Sodium: 900mg
Substitutions for ingredients:
- Chicken breast can be substituted with beef, shrimp, or tofu.
- Red and green bell peppers can be substituted with other vegetables such as mushrooms, carrots, or bok choy.
- Soy sauce, oyster sauce, and hoisin sauce can be substituted with tamari sauce or coconut aminos for a gluten-free option.
Variations:
- Add more chili flakes for a spicier version.
- Add bean sprouts or snow peas for extra crunch.
- Add a beaten egg to the wok and scramble it before adding the noodles for an egg chow mein version.
Tips and tricks:
- Cook the noodles al dente to prevent them from becoming too soft and mushy when stir-fried.
- Cut all the vegetables and chicken into similar sizes for even cooking.
- Use a high smoke point oil such as vegetable oil or peanut oil for stir-frying.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates with chopsticks.
Garnishes:
Garnish with sliced green onions or sesame seeds.
Pairings:
Pair with a side of steamed rice or vegetable stir-fry.
Suggested side dishes:
Steamed rice, vegetable stir-fry, or egg rolls.
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok.
- If the vegetables are too crunchy, stir-fry them for a few more minutes until they are cooked to your liking.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
Food history:
Chow mein is a Chinese dish that originated in Northern China and is now popular all over the world.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve hot as a main dish.
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Region: Chinese