Learn to make classic Cantonese-style chicken chow mein with techniques developed over 50+ years and 10,000+ servings. This recipe combines steaming and boiling for perfectly chewy noodles with authentic wok flavor.
fresh thick egg noodlescan substitute ramen or dried egg noodles
red onion2 oz
carrot
green cabbage6 oz
green onionor about 1 oz2
bean sprouts
oyster saucefor marinating chicken1 tbsp
cornstarchfor marinating chicken; adjust amount based on chicken quantity
3 tsp
waterfor marinating chicken, added in portions2 tbsp
white pepperfor marinating chicken¼ tsp
oyster saucefor sauce2 tbsp
light soy saucefor sauce2 tbsp
dark soy saucefor sauce, add more for deeper color if desired2 tsp
sugarfor sauce1 tsp
chicken bouillon powderoptional, adds umami1 tsp
oilfor stir-frying chicken, noodles, and vegetables
sesame oilfor final seasoning1 tsp
Steps
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1
Prepare the vegetables. Cut half a red onion into strips (about 2 oz). Slice carrot into thin strips by first creating a flat base, then slicing and laying flat to julienne. Cut green cabbage into ½-inch-thick long strips (about 6 oz). Cut green onion into roughly 1.5-inch pieces. Cut vegetables into strips rather than cubes to complement the noodle shape.
2
Prepare the chicken. Debone the chicken thighs if bone-in, even out the thickness by slicing the thickest parts, then cut into strips following the grain of the meat (about 12 oz total). Keep the strips at a moderate thickness.
3
Marinate the chicken. Add 1 tbsp oyster sauce and 3 tsp cornstarch to the chicken, mix well. Add 2 tbsp water and mix. Add another 1 tbsp water and massage the chicken by hand so it absorbs the cornstarch and oyster sauce thoroughly. Finally, add ¼ tsp white pepper and mix.
4
Make the chow mein sauce. Combine 2 tbsp oyster sauce, 2 tbsp light soy sauce, 2 tsp dark soy sauce, 1 tsp sugar, and 1 tsp chicken bouillon powder (optional) in a bowl. Mix well until smooth.
5
Prepare the noodles. Select fresh thick egg noodles; ramen or dried egg noodles can be used as alternatives. Fresh noodles keep in the fridge for about a week or in the freezer for longer storage. Dried noodles store in a cool, dry pantry.
6
Steam the noodles. Add boiling water to a pot with a steamer rack, place noodles in a perforated dish on the rack. Cover and steam over high heat for 10–13 minutes once the water is boiling. Steaming hydrates and cooks the noodles evenly without absorbing excess water, keeping them springy and chewy.
7
Boil the noodles. After steaming, transfer the noodles to boiling water in the same pot. Use chopsticks to gently separate the noodles and cook for about 5 minutes until softened but still firm. Check for doneness by pinching a noodle—if there's no pale center, it's cooked through. Strain and let excess water drain.
8
Heat the wok or frying pan on high heat. Mix 1 tbsp oil into the chicken to help separate the pieces and seal in juices. When the pan begins to smoke, it's hot enough.
9
Stir-fry the chicken. Add oil and swirl the pan to coat evenly. Lower the heat, add the chicken, and gently spread the pieces with chopsticks. Let cook 30–40 seconds undisturbed, then raise heat to high and stir-fry with a spatula for another 40–50 seconds until mostly cooked. Remove and set aside.
10
Stir-fry the vegetables. The pan still has oil from cooking the chicken, so no need to add more. Add the onion and cook 20–30 seconds until aromatic, then add the cabbage. Add the carrot and cook another 30 seconds until fragrant. Remove vegetables and set aside.
11
Stir-fry the noodles. Add 1 tbsp oil and raise heat to high. Spread out the noodles and let the bottom sear until golden-brown for about 1 minute without flipping too early. Flip and pan-fry the other side for 30–40 seconds until golden. This imparts fragrant wok hei (breath of the wok) to the dish.
12
Mix the noodles. Turn heat down to medium. Use chopsticks or tongs to constantly stir and flip the noodles for about 1 minute, making sure they don't clump. If the noodles are browning too much, lower the heat. Keep them separated and loose.
13
Add the sauce. Lower the heat and gradually pour in the prepared sauce while mixing with chopsticks, ensuring even distribution. The noodles should remain separated so each strand can absorb the flavor evenly.
14
Add back the chicken and vegetables. Return the pre-cooked chicken to the pan and mix well. Then add the cooked vegetables and mix to combine.
15
Add the final toppings. Raise heat to high. Add the green onion pieces and bean sprouts, continuing to mix.
16
Finish the dish. Add 1 tsp sesame oil and continue mixing for about 1 minute until aromatic. Make sure to scrape all the way to the bottom of the pan with the spatula to prevent sticking and burning. Turn off heat, taste, and adjust seasoning as needed.
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