Emulsifier Free Crispy Chow Mein

Total time45 min

Prep time20 min

Cook time25 min

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Ingredients

4 servings

For the noodle cake

12 oz fresh or dried chinese egg noodles (chow mein noodles)
Rose Brand Chinese Egg Noodles - 16 Oz Sharwood's Medium Chinese Egg Noodles
See all
1 tbsp sesame oil
3 tbsp neutral oil (such as vegetable oil or canola oil), divided

For the sauce

3 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp shaoxing wine or dry sherry
1 tsp sugar
1 tsp cornstarch
½ cup chicken broth

For the stir-fry

1 lb boneless, skinless chicken breast, thinly sliced against the grain
1 tsp soy sauce
1 tsp cornstarch
1 tbsp neutral oil
3 cloves garlic, minced
1 tsp fresh ginger, minced
2 cups napa cabbage, thinly sliced
1 medium carrot, julienned
1 cup bean sprouts
4 scallions, cut into 1-inch pieces (green parts only for garnish)

Instructions

1
Bring a large pot of water to a boil. Cook the egg noodles according to package directions until just tender, then drain in a colander and rinse under cold water. Shake off as much water as possible, transfer to a bowl, and toss with the sesame oil and 1 tbsp of the neutral oil until the noodles are evenly coated and separated.
2
In a small bowl, whisk together the oyster sauce, 2 tbsp soy sauce, Shaoxing wine, sugar, cornstarch, and chicken broth until the cornstarch is fully dissolved. Set aside.

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