4Cut four green onions into 2-inch sections, keeping the stem and leafy parts separate.
5Cut four green onions into 2-inch sections, keeping the stem and leafy parts separate.
6Cut four green onions into 2-inch sections, keeping the stem and leafy parts separate.
7Cut half of an onion into strips and break them apart.
8Cut half of an onion into strips and break them apart.
9Cut half of an onion into strips and break them apart.
10Prepare bean sprouts by removing both ends.
11Prepare bean sprouts by removing both ends.
12Prepare bean sprouts by removing both ends.
13Cut the chicken into slices, cutting along the grain of the muscle fiber.
14Cut the chicken into slices, cutting along the grain of the muscle fiber.
15Cut the chicken into slices, cutting along the grain of the muscle fiber.
16Marinate the chicken with soy sauce, oyster sauce, dark soy sauce, water, sugar, baking soda, white pepper powder, cornstarch, oil, and a touch of sesame oil.
17Marinate the chicken with soy sauce, oyster sauce, dark soy sauce, water, sugar, baking soda, white pepper powder, cornstarch, oil, and a touch of sesame oil.
18Marinate the chicken with soy sauce, oyster sauce, dark soy sauce, water, sugar, baking soda, white pepper powder, cornstarch, oil, and a touch of sesame oil.
19Prepare fresh chow mein noodles.
20Prepare fresh chow mein noodles.
21Prepare fresh chow mein noodles.
22Prepare the chow mein sauce by mixing dark soy sauce, regular soy sauce, and sugar.
23Prepare the chow mein sauce by mixing dark soy sauce, regular soy sauce, and sugar.
24Prepare the chow mein sauce by mixing dark soy sauce, regular soy sauce, and sugar.
25Bring a pot of water to a boil and add the fresh chow mein noodles, cooking for about 7 minutes.
26Bring a pot of water to a boil and add the fresh chow mein noodles, cooking for about 7 minutes.
27Bring a pot of water to a boil and add the fresh chow mein noodles, cooking for about 7 minutes.
28Remove noodles from water and mix in some oil to prevent sticking.
29Remove noodles from water and mix in some oil to prevent sticking.
30Remove noodles from water and mix in some oil to prevent sticking.
31Add some oil to a hot pan over medium-high heat, then add a little sugar and salt.
32Add some oil to a hot pan over medium-high heat, then add a little sugar and salt.
33Add some oil to a hot pan over medium-high heat, then add a little sugar and salt.
34Immediately add the stem part of the green onion and the onions to the pan and stir-fry until coated with oil.
35Immediately add the stem part of the green onion and the onions to the pan and stir-fry until coated with oil.
36Immediately add the stem part of the green onion and the onions to the pan and stir-fry until coated with oil.
37Add bean sprouts, toss a few times, then add a touch of rice wine.
38Add bean sprouts, toss a few times, then add a touch of rice wine.
39Add bean sprouts, toss a few times, then add a touch of rice wine.
40Toss a few more times, add a little bit of chow mein sauce, then toss again and quickly remove everything from the pan.
41Toss a few more times, add a little bit of chow mein sauce, then toss again and quickly remove everything from the pan.
42Toss a few more times, add a little bit of chow mein sauce, then toss again and quickly remove everything from the pan.
43Add more oil to the pan if needed, then add the marinated chicken and minced garlic.
44Add more oil to the pan if needed, then add the marinated chicken and minced garlic.
45Add more oil to the pan if needed, then add the marinated chicken and minced garlic.
46Stir-fry chicken until about 70% done, then add a touch of rice wine and toss to evaporate.
47Stir-fry chicken until about 70% done, then add a touch of rice wine and toss to evaporate.
48Stir-fry chicken until about 70% done, then add a touch of rice wine and toss to evaporate.
49Add a little bit of dark soy sauce for color and continue to stir-fry until the color is even.
50Add a little bit of dark soy sauce for color and continue to stir-fry until the color is even.
51Add a little bit of dark soy sauce for color and continue to stir-fry until the color is even.
52Add a little bit of water to the chicken, toss quickly, and remove the chicken from the pan.
53Add a little bit of water to the chicken, toss quickly, and remove the chicken from the pan.
54Add a little bit of water to the chicken, toss quickly, and remove the chicken from the pan.
55Add a little oil if needed, then add the noodles to the pan.
56Add a little oil if needed, then add the noodles to the pan.
57Add a little oil if needed, then add the noodles to the pan.
58Spread the noodles out and pan-fry briefly, then toss and pan-fry a little more, repeating until hot.
59Spread the noodles out and pan-fry briefly, then toss and pan-fry a little more, repeating until hot.
60Spread the noodles out and pan-fry briefly, then toss and pan-fry a little more, repeating until hot.
61Pour in the chow mein sauce and stir-fry until the color is even.
62Pour in the chow mein sauce and stir-fry until the color is even.
63Pour in the chow mein sauce and stir-fry until the color is even.
64Add some water to the noodles, cover the pan with a lid, and lower the heat to medium.
65Add some water to the noodles, cover the pan with a lid, and lower the heat to medium.
66Add some water to the noodles, cover the pan with a lid, and lower the heat to medium.
67Let the noodles cook for about a minute, then remove the lid.
68Let the noodles cook for about a minute, then remove the lid.
69Let the noodles cook for about a minute, then remove the lid.
70Add the cooked chicken, bean sprouts, and all the onions back to the pan.
71Add the cooked chicken, bean sprouts, and all the onions back to the pan.
72Add the cooked chicken, bean sprouts, and all the onions back to the pan.
73Add a touch of black pepper powder and toss everything together to mix.
74Add a touch of black pepper powder and toss everything together to mix.
75Add a touch of black pepper powder and toss everything together to mix.
Ingredients
16 oz fresh chow mein noodle
16 oz fresh chow mein noodle
16 oz fresh chow mein noodle
4 stalks green onions
4 stalks green onions
4 stalks green onions
5.3 oz bean sprouts
5.3 oz bean sprouts
5.3 oz bean sprouts
5.3 oz onion
5.3 oz onion
5.3 oz onion
0.125 tsp sugar
0.125 tsp sugar
0.125 tsp sugar
0.125 tsp salt
0.125 tsp salt
0.125 tsp salt
1 tsp rice wine
1 tsp rice wine
1 tsp rice wine
1 tsp chow mein sauce
1 tsp chow mein sauce
1 tsp chow mein sauce
3 cloves garlic
3 cloves garlic
3 cloves garlic
6 oz chicken
6 oz chicken
6 oz chicken
0.5 tsp soy sauce
0.5 tsp soy sauce
0.5 tsp soy sauce
0.5 tsp oyster sauce
0.5 tsp oyster sauce
0.5 tsp oyster sauce
0.25 tsp dark soy sauce
0.25 tsp dark soy sauce
0.25 tsp dark soy sauce
3 tsp water
3 tsp water
3 tsp water
0.25 tsp sugar
0.25 tsp sugar
0.25 tsp sugar
0.5 tsp baking soda
0.5 tsp baking soda
0.5 tsp baking soda
0.0625 tsp white pepper powder
0.0625 tsp white pepper powder
0.0625 tsp white pepper powder
2 tsp corn starch
2 tsp corn starch
2 tsp corn starch
1.5 tsp oil
1.5 tsp oil
1.5 tsp oil
0.5 tsp sesame oil
0.5 tsp sesame oil
0.5 tsp sesame oil
2 tsp rice wine
2 tsp rice wine
2 tsp rice wine
1 tsp dark soy sauce
1 tsp dark soy sauce
1 tsp dark soy sauce
2 tbsp water
2 tbsp water
2 tbsp water
6.7 oz water/ unsalted chicken broth
6.7 oz water/ unsalted chicken broth
6.7 oz water/ unsalted chicken broth
0.25 tsp black pepper
0.25 tsp black pepper
0.25 tsp black pepper
2 tbsp dark soy sauce
2 tbsp dark soy sauce
2 tbsp dark soy sauce
1 tsp soy sauce
1 tsp soy sauce
1 tsp soy sauce
0.75 tsp sugar
0.75 tsp sugar
0.75 tsp sugar
Equipment
potpanlid
Tips
Keep the stem and leafy parts of green onions separate for use at different cooking times.
Break apart the onion strips before cooking.
Remove both ends of bean sprouts for a more appealing look.
Cut chicken along the grain of the muscle fiber, opposite to red meat.
Fresh noodles freeze very well, buy in portions and freeze at home.
Mix oil with hot noodles after boiling to prevent sticking.
Do not overcook the onion and bean sprouts.
Spread chicken in the pan when stir-frying and add garlic.
Add a little water to chicken for tenderness.
Pan-fry noodles until hot before adding sauce.
Cover noodles with a lid and cook for about a minute to absorb water and sauce.