The Cheapest Noodle Dish Ever (Chicken Chow Mein) | But Cheaper

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.

In a small bowl, combine 2 and 1/2 tbsp soy sauce, 1 and 1/2 tbsp rice vinegar, 2 tbsp hoisin sauce, and 1 tsp toasted sesame oil. Whisk in 2 tsp cornstarch until combined and set aside.

Heat vegetable oil in a wok over medium-high heat until hot. If using a pan, season it with vegetable oil and wipe it out after heating.

Boil 14 oz of fresh chow mein noodles in a large pot of water for 10 to 20 seconds, then drain and rinse with cold water.

In the wok, add 3 tbsp vegetable oil and heat until hot. Add 12 oz of cubed boneless skinless chicken thighs and cook until browned and cooked through, in batches if necessary.

Remove chicken from the wok and add chopped green onions, stir-frying for about 30 seconds.

Add 3/4 of the chopped garlic and stir-fry until golden brown. Then add diced celery and carrots, stir-frying for 2 minutes until softened.

Add napa cabbage and stir-fry on high heat for 2 minutes until wilted.

Return the chicken to the wok, stir until heated through, then add 1 cup of bean sprouts.

Add the cooked noodles and stir-fry for about 45 seconds. Pour in the prepared sauce and stir-fry until coated.

Add 2 tbsp of water and stir-fry for about 1 minute until the noodles are glazed. Toss with remaining garlic before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens