15-Min Chicken Chow Mein | Better Than Takeout

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians; chicken thighs are more budget-friendly.

egg noodles

🥗Healthier: whole grain noodles

💰Cheaper: rice noodles

Whole grain noodles offer more fiber; rice noodles can be less expensive.

Bring a pot of water to a boil and add a generous pinch of salt. Add the 4 packs of chow mein and cook according to the package instructions. Once done, drain and set aside to cool. Drizzle with a little oil and toss gently so the strands stay separated.

In a bowl, combine the 250g sliced chicken with 1 egg and a pinch of salt. Mix well until the chicken is evenly coated.

Heat 2 tbsp of cooking oil in a wok over high heat. Add the chicken mixture and stir-fry for 4-5 minutes until fully cooked. Remove the chicken from the wok and set aside.

Clean the wok, add a splash of fresh oil, and bring it back to heat. Use a mortar and pestle to crush the garlic, ginger, and green chilies into a coarse paste. Add this paste to the hot oil and sauté for 20-30 seconds until fragrant.

Toss in the julienned carrots and cook until they release their moisture. Add the shredded cabbage and sauté for another minute.

Add the precooked chicken back into the wok. Fold in the prepared noodles and mix well to combine with the vegetables.

Add the green bell pepper and sliced onion. Season with light soy sauce, chili sauce, and salt to taste.

Add 1 tbsp of ghee and a generous amount of freshly cracked pepper. Toss everything on high heat for a final minute to ensure the flavors are locked in.

Garnish with fresh green onions and serve immediately while steaming hot!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens