7Cut 2 stalks (about 1 oz) of green onion into roughly 1.5-inch long pieces.
8Cut 2 stalks (about 1 oz) of green onion into roughly 1.5-inch long pieces.
9Cut 2 stalks (about 1 oz) of green onion into roughly 1.5-inch long pieces.
10Slice a stable base on the side of the carrot.
11Slice a stable base on the side of the carrot.
12Slice a stable base on the side of the carrot.
13Cut the carrot into thin slices, then lay down the slices to cut into thin strips.
14Cut the carrot into thin slices, then lay down the slices to cut into thin strips.
15Cut the carrot into thin slices, then lay down the slices to cut into thin strips.
16Cut about 6 oz of green cabbage into long 1/2-inch thick strips.
17Cut about 6 oz of green cabbage into long 1/2-inch thick strips.
18Cut about 6 oz of green cabbage into long 1/2-inch thick strips.
19Debone chicken thighs if using bone-in.
20Debone chicken thighs if using bone-in.
21Debone chicken thighs if using bone-in.
22Even out the overall thickness of the chicken thighs by slicing the thickest parts.
23Even out the overall thickness of the chicken thighs by slicing the thickest parts.
24Even out the overall thickness of the chicken thighs by slicing the thickest parts.
25Cut the chicken into strips with the grain.
26Cut the chicken into strips with the grain.
27Cut the chicken into strips with the grain.
28Marinate about 12 oz of cut chicken with 1 tbsp of oyster sauce, 3 tsp of cornstarch, and 2 tbsp of water.
29Marinate about 12 oz of cut chicken with 1 tbsp of oyster sauce, 3 tsp of cornstarch, and 2 tbsp of water.
30Marinate about 12 oz of cut chicken with 1 tbsp of oyster sauce, 3 tsp of cornstarch, and 2 tbsp of water.
31Add a third tbsp of water and mix well by hand, massaging the chicken.
32Add a third tbsp of water and mix well by hand, massaging the chicken.
33Add a third tbsp of water and mix well by hand, massaging the chicken.
34Add 1/4 tsp of white pepper to the chicken and mix it in.
35Add 1/4 tsp of white pepper to the chicken and mix it in.
36Add 1/4 tsp of white pepper to the chicken and mix it in.
37Prepare the chow mein sauce by mixing 2 tbsp of oyster sauce, 2 tbsp of light soy sauce, 2 tsp of dark soy sauce, 1 tsp of sugar, and 1 tsp of chicken bouillon powder.
38Prepare the chow mein sauce by mixing 2 tbsp of oyster sauce, 2 tbsp of light soy sauce, 2 tsp of dark soy sauce, 1 tsp of sugar, and 1 tsp of chicken bouillon powder.
39Prepare the chow mein sauce by mixing 2 tbsp of oyster sauce, 2 tbsp of light soy sauce, 2 tsp of dark soy sauce, 1 tsp of sugar, and 1 tsp of chicken bouillon powder.
40Place a steamer rack in a pot and add boiling water.
41Place a steamer rack in a pot and add boiling water.
42Place a steamer rack in a pot and add boiling water.
43Put the thick fresh noodles into a perforated dish and place it on the steamer rack.
44Put the thick fresh noodles into a perforated dish and place it on the steamer rack.
45Put the thick fresh noodles into a perforated dish and place it on the steamer rack.
46Cover the pot with a lid and steam the noodles over high heat for 10-13 minutes once the water is boiling.
47Cover the pot with a lid and steam the noodles over high heat for 10-13 minutes once the water is boiling.
48Cover the pot with a lid and steam the noodles over high heat for 10-13 minutes once the water is boiling.
49Remove the steamed noodles from the steamer.
50Remove the steamed noodles from the steamer.
51Remove the steamed noodles from the steamer.
52Remove the steamer rack from the pot.
53Remove the steamer rack from the pot.
54Remove the steamer rack from the pot.
55Put the steamed noodles into the hot water from steaming to cook for about 5 minutes to soften them up.
56Put the steamed noodles into the hot water from steaming to cook for about 5 minutes to soften them up.
57Put the steamed noodles into the hot water from steaming to cook for about 5 minutes to soften them up.
58Use chopsticks to separate the noodles so they don’t clump together, adding more water if needed to submerge them.
59Use chopsticks to separate the noodles so they don’t clump together, adding more water if needed to submerge them.
60Use chopsticks to separate the noodles so they don’t clump together, adding more water if needed to submerge them.
61Cook the noodles covered, if needed, to keep the water at a boil for about 5 minutes total until cooked through (no pale dot when pinched).
62Cook the noodles covered, if needed, to keep the water at a boil for about 5 minutes total until cooked through (no pale dot when pinched).
63Cook the noodles covered, if needed, to keep the water at a boil for about 5 minutes total until cooked through (no pale dot when pinched).
64Strain out the boiled noodles and toss them a bit to drain excess water or use chopsticks to turn them for steam release.
65Strain out the boiled noodles and toss them a bit to drain excess water or use chopsticks to turn them for steam release.
66Strain out the boiled noodles and toss them a bit to drain excess water or use chopsticks to turn them for steam release.
67Add 1 tbsp of oil to the chicken batch and mix.
68Add 1 tbsp of oil to the chicken batch and mix.
69Add 1 tbsp of oil to the chicken batch and mix.
70Heat a wok or frying pan on high until it begins to smoke.
71Heat a wok or frying pan on high until it begins to smoke.
72Heat a wok or frying pan on high until it begins to smoke.
73Add oil to the hot wok and swirl it around to create a non-stick surface.
74Add oil to the hot wok and swirl it around to create a non-stick surface.
75Add oil to the hot wok and swirl it around to create a non-stick surface.
76Lower the heat before adding the chicken.
77Lower the heat before adding the chicken.
78Lower the heat before adding the chicken.
79Add the chicken (in batches if necessary) and spread it out gently with chopsticks.
80Add the chicken (in batches if necessary) and spread it out gently with chopsticks.
81Add the chicken (in batches if necessary) and spread it out gently with chopsticks.
82Let the chicken cook for about 30-40 seconds without flipping.
83Let the chicken cook for about 30-40 seconds without flipping.
84Let the chicken cook for about 30-40 seconds without flipping.
85Turn the heat back up to high.
86Turn the heat back up to high.
87Turn the heat back up to high.
88Stir-fry and flip the chicken with a spatula for another 40-50 seconds until cooked.
89Stir-fry and flip the chicken with a spatula for another 40-50 seconds until cooked.
90Stir-fry and flip the chicken with a spatula for another 40-50 seconds until cooked.
91Scoop out the cooked chicken and set aside.
92Scoop out the cooked chicken and set aside.
93Scoop out the cooked chicken and set aside.
94Add the chopped onions to the wok and stir-fry until aromatic.
95Add the chopped onions to the wok and stir-fry until aromatic.
96Add the chopped onions to the wok and stir-fry until aromatic.
97Add the chopped cabbage to the wok and stir-fry with the onions for about 20-30 seconds.
98Add the chopped cabbage to the wok and stir-fry with the onions for about 20-30 seconds.
99Add the chopped cabbage to the wok and stir-fry with the onions for about 20-30 seconds.
100Add the chopped carrots and stir-fry the vegetables for another 30 seconds until aromatic.
101Add the chopped carrots and stir-fry the vegetables for another 30 seconds until aromatic.
102Add the chopped carrots and stir-fry the vegetables for another 30 seconds until aromatic.
103Turn the heat down to medium and take out the stir-fried vegetables, setting them aside.
104Turn the heat down to medium and take out the stir-fried vegetables, setting them aside.
105Turn the heat down to medium and take out the stir-fried vegetables, setting them aside.
106Add 1 tbsp of oil to the wok.
107Add 1 tbsp of oil to the wok.
108Add 1 tbsp of oil to the wok.
109Add the cooked noodles to the wok and spread them out.
110Add the cooked noodles to the wok and spread them out.
111Add the cooked noodles to the wok and spread them out.
112Set the stove to high heat.
113Set the stove to high heat.
114Set the stove to high heat.
115Let the bottom of the noodles sear for about a minute until golden-brown, then flip them.
116Let the bottom of the noodles sear for about a minute until golden-brown, then flip them.
117Let the bottom of the noodles sear for about a minute until golden-brown, then flip them.
118Continue stir-frying the noodles for another minute, stirring and flipping constantly, using chopsticks or tongs to separate them.
119Continue stir-frying the noodles for another minute, stirring and flipping constantly, using chopsticks or tongs to separate them.
120Continue stir-frying the noodles for another minute, stirring and flipping constantly, using chopsticks or tongs to separate them.
121Turn the heat down to low.
122Turn the heat down to low.
123Turn the heat down to low.
124Gradually pour the prepared chow mein sauce into the noodles.
125Gradually pour the prepared chow mein sauce into the noodles.
126Gradually pour the prepared chow mein sauce into the noodles.
127Mix the noodles with chopsticks, ensuring the sauce is distributed evenly.
128Mix the noodles with chopsticks, ensuring the sauce is distributed evenly.
129Mix the noodles with chopsticks, ensuring the sauce is distributed evenly.
130Add the precooked chicken back into the wok with the noodles and sauce.
131Add the precooked chicken back into the wok with the noodles and sauce.
132Add the precooked chicken back into the wok with the noodles and sauce.
133Add the stir-fried vegetables back into the wok.
134Add the stir-fried vegetables back into the wok.
135Add the stir-fried vegetables back into the wok.
136Mix all ingredients well using a spatula to scrape the bottom and chopsticks to separate and combine.
137Mix all ingredients well using a spatula to scrape the bottom and chopsticks to separate and combine.
138Mix all ingredients well using a spatula to scrape the bottom and chopsticks to separate and combine.
139Turn the heat back up to high.
140Turn the heat back up to high.
141Turn the heat back up to high.
142Add the green onions and bean sprouts to the wok and continue mixing all ingredients.
143Add the green onions and bean sprouts to the wok and continue mixing all ingredients.
144Add the green onions and bean sprouts to the wok and continue mixing all ingredients.
145Add sesame oil and plate the chow mein.
146Add sesame oil and plate the chow mein.
147Add sesame oil and plate the chow mein.
Ingredients
2 oz onion
2 oz onion
2 oz onion
0.5 red onion
0.5 red onion
0.5 red onion
ginger
ginger
ginger
2 stalks green onion
2 stalks green onion
2 stalks green onion
carrot
carrot
carrot
6 oz green cabbage
6 oz green cabbage
6 oz green cabbage
12 oz chicken thigh
12 oz chicken thigh
12 oz chicken thigh
1 tbsp oyster sauce
1 tbsp oyster sauce
1 tbsp oyster sauce
3 tsp cornstarch
3 tsp cornstarch
3 tsp cornstarch
2 tbsp water
2 tbsp water
2 tbsp water
1 tbsp water
1 tbsp water
1 tbsp water
0.25 tsp white pepper
0.25 tsp white pepper
0.25 tsp white pepper
2 tbsp oyster sauce
2 tbsp oyster sauce
2 tbsp oyster sauce
2 tbsp light soy sauce
2 tbsp light soy sauce
2 tbsp light soy sauce
2 tsp dark soy sauce
2 tsp dark soy sauce
2 tsp dark soy sauce
1 tsp sugar
1 tsp sugar
1 tsp sugar
1 tsp chicken bouillon powder
1 tsp chicken bouillon powder
1 tsp chicken bouillon powder
thick fresh noodles
thick fresh noodles
thick fresh noodles
1 tbsp oil
1 tbsp oil
1 tbsp oil
oil
oil
oil
bean sprouts
bean sprouts
bean sprouts
sesame oil
sesame oil
sesame oil
Equipment
Chinese CleaverCarbon Steel WokStainless Steel SpatulaNon-Stick WokNon-Stick SpatulaGas BurnerElectric BurnerSteaming racksteamer rack with holesInfrared Laser Temperature GunWireless Meat ThermometerFood Scalesievepotchopstickstongsfrying pan
Tips
When chopping carrots, slice a stable base on the side for stability.
Cut vegetables and chicken into strips to complement the shape of the noodles.
When cutting chicken, slice with the grain to maintain the structure of each strip when cooking.
Steam noodles before stir-frying to keep them springy, firm, and chewy, and to prevent sogginess. Boiling noodles before stir-frying can make them mushy.
If there is a significant time gap (more than 5-10 minutes) between boiling and stir-frying noodles, shock them under cold water to prevent overcooking.
Have all ingredients prepared and ready before pre-heating the wok for stir-frying.
Add a bit of oil to the chicken before cooking to help the pieces separate and seal in juices.
When heating the wok, wait until it begins to smoke to know it's hot enough, then swirl oil to create a non-stick surface.
Lower the heat before adding chicken to prevent burning.
When stir-frying noodles, spread them out and let the bottom sear for about a minute until golden-brown before flipping to impart wok hei and crispiness.
Use chopsticks or tongs to separate noodles effectively during stir-frying.
Add sauce gradually on low heat and mix thoroughly to ensure even distribution of flavor.
To prevent noodles from clumping, steam them first, loosen them up, briefly boil, then stir-fry.