Hong Kong-Style Chicken Chow Mein

Chicken is stir-fried with spring onions, bean sprouts, and crispy egg noodles in this delicious recipe for Hong Kong-style chow mein.

• Preparation Time: 20 mins
• Cooking Time: 22 mins
• Total Time: 42 mins
• Calories: 419 Calories

Ingredients

• 2 teaspoons water
• 2 teaspoons cornstarch
• ½ teaspoon ground black pepper
• 1 tablespoon cornstarch
• 1 egg white, beaten
• ½ teaspoon ground white pepper
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• ½ cup chicken broth
• 1 ½ tablespoons light soy sauce
• 2 tablespoons vegetable oil, or as needed
• 1 cup fresh bean sprouts, or to taste
• 14 ounces skinless, boneless chicken breast, thinly sliced
• 1 (8 ounce) package Chinese egg noodles
• 3 spring onions, chopped, or to taste
• 1 tablespoon rice wine (sake)

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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

Step 6

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.