Vegan Crispy Chow Mein
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4 servings
For the noodle cake
- 12 oz fresh or dried chinese egg noodles (chow mein noodles)
- 1 tbsp sesame oil
- 3 tbsp neutral oil (such as vegetable 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
- Ā½ cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
For the stir-fry
- 1 lb boneless, skinless chicken breast, thinly sliced against the grain
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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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