Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons oyster sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons mirin
  • 1 teaspoon cornstarch (optional to thicken, mixed with 1 tablespoon water to form a slurry)
  • 8 ounces dried Chinese noodles (cooked to al dente)
  • 3 tablespoons vegetable oil
  • 1 pound chicken (cut into bite-sized pieces (optional - see recipe notes. Omit for vegetarian))
  • 1 tablespoon grated ginger
  • 2 garlic cloves (minced)
  • 1 large onion (sliced)
  • 1 large red bell pepper (sliced)
  • 1-2 spicy chilies (optional, for spicy - I used a couple jalapenos)
  • 5-6 scallions (chopped)
  • For Garnish. Spicy chili flakes, chopped scallions

Instruction

  • Whisk the chow mein sauce ingredients in a small bowl until combines. Set aside.
  • Toss the prepared noodles in a large bowl with the vegetable oil. Coat them evenly with the oil.
  • Heat a large pan or wok to medium-high heat and add the noodles. Stir fry the noodles for 2-3 minutes, or until they become crispy and brown slightly. Remove from heat and add back to the bowl, but keep the oil in the wok.
  • Add the chicken to the wok and stir fry for 2 minutes, or until the chicken browns and cooks mostly through.
  • Add the ginger and garlic and stir fry for 1 minute.
  • Add the onion and peppers and stir fry for 2-3 minutes.
  • Add the scallions and chow mein sauce and stir fry for 1 minute to warm. Remove from heat.
  • Stir in the noodles, garnish, and serve.