Chicken Chow Mein
May 13th, 2013 37 Comments

Chicken Chow Mein

Chicken Chow Mein
Chicken Chow Mein pictures (5 of 6)

One of the most popular recipes on Rasa Malaysia is Chow Mein, or Chinese fried noodles. The current chow mein recipe on my site is made with pork (and shrimp), and many readers have asked me to share a chicken chow mein recipe. I have many readers from all over the world; some of them don’t eat pork and some don’t like shrimp or can’t get fresh shrimp easily. Hence, I made this chicken chow mein, which most people can enjoy. And if you are a vegetarian, you can still enjoy this recipe and just leave the chicken out.

Everyone could always use a good bowl of fried noodles, or chow mein (炒面)—glistening yellow-hued egg noodles with cabbage, bean sprouts, and the protein of your choice. Even when they are plain, such as this supreme soy sauce chow mein, noodles are always  satisfying. I, for one, can’t live without noodles. I can eat noodles every day, be it stir-fried, pan-fried, in soup, or just blanched but served with a sauce/dressing. I love noodles of all sorts, Chinese, Cantonese, Japanese, Malaysian, Thai, or Vietnamese. God bless the Chinese for inventing noodles, really, so we can all enjoy them today.

Chicken Chow Mein

Now back to my chicken chow mein, I have to remind you that the best noodles are greasy, because oil is the number 1 reason why fried noodles are so sinfully good. Each strand of the noodle is nicely coated with oil so the noodles have a glossy (greasy) sheen, and each mouthful offers the perfect texture of the slippery noodles, crunchy and fresh bean sprouts and vegetables. While grease is good in this sense, you don’t want to soak your noodles in too much oil. So the perfect balance of oil is key. If you are health conscious, you can feel free to cut down the oil to fit your needs.

Chicken Chow Mein

For the silky smooth and tender chicken ala your favorite Chinese restaurants, I treated the chicken meat with some baking soda. I then rinsed off the baking soda thoroughly with water before I marinated the chicken with soy sauce and corn starch. This process is called “velveting” in Chinese cooking. If you wish to learn more about the techniques and more recipes with the , you can buy my cookbook “Easy Chinese Recipes.”

I am personally very pleased with the taste, texture, and presentation of my chicken chow mein. Take a look at the pictures here, I think you would agree.

Click Page 2 for the Chicken Chow Mein Recipe
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37 comments... read them below or add one

  1. Jim Sawchak via Facebook says:

    Chow mein always reminds me of Werewolves of London by Warren Zevon. “Gonna get a big dish of beef chow mein”.

  2. Yummer! I love chicken chow mein and this is making me hunggrryy!

  3. Reem says:

    That last shot is sinfully delicious. … ;)

  4. Jayne says:

    I like that tip on using baking soda on chicken to make them smooth and springy. Have to test that out. The noodles look so good. I’m a diehard noodle fan and I love this!

  5. umyousef says:

    I tried making this today….but using my scratch made egg noodles for a ladies’ lunch meeting, a hit with everyone! Thanks for posting such an easy but delicious recipe!!

  6. Anon says:

    Is it really Chow Mein or is it Lo Mein? There IS a difference between the two. Lo Mein is tossed noodles…Chow Mein is fried noodles…I ask because I don’t want to serve something and be ‘politely’ corrected that I am in fact serving something else.

  7. Great recipe. However, it was cleaning up the fridge day so had to substitute cabbage with some fresh leftover button mushrooms. Best chow mein recipe i tried so far.

  8. Soya Milk says:

    I’m looking forward to try this one. I love fried noodles! Just a couple of questions: can I substitute cabbage with green leafy veg? Would it be weird if I added chilli powder to spice it up a little?


  9. Myf says:

    What a winner! Definitely a keeper! Fresh clean flavours and so easy to make. We love Asian food in our family and the kids love taking leftovers for school the next day…. if there is anything left. Can’t wait to try some of your other great dishes!!

  10. Jenny says:

    Love this and all of your recipes that I have tried. However, I have trouble with the marinated chicken sticking to the wok. Any tips?

  11. chrisang says:

    Sinfully delicious. A hit with the family. My daughter commented that it was the best chow mein she ever tasted and had several helpings. Thanks.

  12. Fareeal says:

    Fresh egg noodles are not available where I am. Can I use dry noodles instead and how to prepare?

  13. lolcats says:

    Umm, Can you please tell the recipe

  14. Audrey says:

    I’m looking for a recipe for just the simple take-out chowmein you get to-go or eat there. Mainly celery, some small pieces of meat, sauce of some type

  15. Ally says:

    Can’t wait to try this out. The first decent looking recipe that looks like it’ll come close to the yummy takeaway one I get all of the time.

  16. Derrick says:

    I thank you for such great recipesi cooked this chicken chowmein sooo good my Wife loved it .you’re my favorite cooking website .lol

  17. Derrick says:

    I cooked the Korean sticky wings ahhhhh i could eat 30 of them tast

  18. Stuart says:

    Please can you tell me what vegetarian substitute can you use instead of oyster sauce?

  19. Julie Binns says:

    Very tasty and easy to follow recipe! Thank you!

  20. Sam says:

    Is there anything you can use instead of Sesame oil?

  21. Quinn says:

    Is there a recipe for shrimp chow mein on your website?

  22. Joyce says:

    Have made his recipe twice now for my husband and me and we love it! My hubby stuffs himself and gives me great compliments. We are on a budget so we use angel hair pasta, and regular cabbage sliced thinly. But we add tons of fresh bean sprouts along with the other veggies. It is so healthy and tasty, and will be a favorite regular at our house from now on.

  23. lorri says:

    How did you “treat” the chicken with baking soda? Why do you do this? I’ve never heard of it before…

  24. Dani price says:

    i really want to try this recipe but i’m highly allergic to all seafood and things that have it in it like Oyster sauce and fish sauce, can i make this recipe with out using Oyster sauce or is there a good alliterative?

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