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I love the texture of crispy noodles and with the addition of a nice gravy to top it off, I’m in heaven.

Chicken Chow Mein with Crispy Noodles

Source: Lo Huynh (2 servings)

1 tablespoon Chinese cooking wine
1 tablespoon oyster sauce
1 teaspoon corn starch
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
tt kosher salt
tt fresh ground black pepper

½ cup chicken broth
1 tablespoon oyster sauce
1 teaspoon granulated sugar
1 tablespoon soy sauce
1 tablespoon corn starch
tt kosher salt
tt freshly ground black pepper
1 tablespoon sesame oil

½ pound chicken breast, thigh, or tenderloins, sliced
1 each carrot, peeled and sliced on the diagonal
1 each stalk celery, sliced on the diagonal
¼ each red onion, julienned
½ cup broccoli florets, blanched
4 leaves napa cabbage, cut into 2″ pieces
4 ounces snow peas, stringed
2 stalks scallions, cut into 2″ pieces
½ pound wonton noodles, blanched, shocked in cold water, and drained
½ cup canola oil

1. Coat the chicken with the marinade ingredients and let it marinate for about 15 minutes.
2. Mix your sauce ingredients together in a bowl and set aside.
3. In a wok, add the 1/2 cup of canola oil and pan fry the crispy noodles so it is crispy on both sides. Set your noodles aside on a serving plate and pour most of the oil out and leaving about 2 tablespoons of oil in your wok.
4. Add the marinated chicken to the wok and saute until fully cooked.
5. Add all the vegetables to the wok and saute for a couple minutes until it’s slightly cooked but still crunchy in texture.
6. Add the sauce ingredients and saute for a couple more minutes or until the ingredients are coated with the sauce mixture and the vegetables are cooked to your liking and the sauce has thickened.
7. Pour the chicken, vegetables, and this gravy over your pan fried noodles.

* Feel free to replace the chicken with beef, pork, shrimp, tofu, or whatever your heart desires!