Chinese Takeout Chow Mein Secrets Revealed

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: rice noodles

Whole wheat noodles add fiber, while rice noodles are often less expensive.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin sauce provides a similar sweetness without shellfish.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken is leaner and tofu is a budget-friendly protein alternative.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is often more affordable.

Bring a large pot of water to a boil.

For fresh noodles, drop 8 ounces into the boiling water and loosen them up. Boil for 15 to 20 seconds until the bundles unravel completely.

Strain the fresh noodles in a colander and rinse with cold water to stop the cooking process and remove surface starch.

For dried noodles, bring a large pot of water to a boil and drop in 4 ounces of dried noodles. Loosen the bundles.

Cook the dried noodles for about 2 to 3 minutes, but for 1 minute less than package instructions to keep them slightly undercooked.

Strain the dried noodles in a colander and rinse with cold water to stop overcooking and remove excess starch.

Lay out a towel and blot the cooked noodles to dry them as much as possible. Toss the dried noodles with a bit of oil to prevent sticking.

Slice the chicken breast into 1/4 inch slices, cutting perpendicular to the grain to make it tender.

Run the chicken slices under cold running water for about a minute while massaging them to loosen the fibers.

Squeeze out the water from the chicken slices using your hands or a colander.

Add 1/4 teaspoon of baking soda to the chicken and massage it in thoroughly.

Mix in 1/4 teaspoon of cornstarch, 1/4 teaspoon of sugar, a pinch of salt, 1/4 teaspoon of light soy sauce, 1/2 teaspoon of shaoxing wine, and 1/2 teaspoon of neutral oil into the chicken. Refrigerate for at least 15 minutes or up to overnight.

For an alternative method to avoid baking soda taste, mix 1/2 teaspoon of baking soda with 1 cup of water and pour it over the washed chicken slices. Refrigerate for at least 2 hours or up to overnight, then drain and wash the chicken again.

Cut the onion into thin strips, slicing with the grain for better texture in stir fry.

Peel the cabbage leaves and stack them, then slice into strips about 1/4 inch wide.

Peel the carrot and cut it into roughly 2 inch pieces. Make a slice down one side of each piece for a flat surface, then slice into 1/8 inch sheets and stack them to cut into thin strips.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens