Hong Kong-Style Chicken Chow Mein

DecompileCodex

"A delicious chow mein with crispy noodles."
Added to shopping list. Go to shopping list.

Ingredients

42 m servings 419 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 419 kcal
  • 21%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 49.1g
  • 16%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 579 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Mix chicken with egg white, 2 teaspoons cornstarch, and sesame oil in a bowl.
  2. Bring a large pot of water to a boil. Add egg noodles; cook until soft, about 4 minutes. Drain. Spread out on paper towels to remove excess moisture.
  3. Heat vegetable oil in a wok over medium heat. Cook and stir noodles in the hot oil until golden brown, 3 to 5 minutes per side. Drain on paper towels.
  4. Stir chicken into the wok; cook, stirring frequently, until white, about 2 minutes. Transfer to a bowl using a slotted spoon.
  5. Pour chicken stock into the wok; stir in spring onions, soy sauce, rice wine, white pepper, and black pepper.
  6. Mix 1 tablespoon cornstarch and water together in a small bowl until smooth. Pour into the wok. Stir in oyster sauce. Add chicken and bean sprouts; cook and stir until chicken is tender and sauce is thickened, about 5 minutes. Serve over noodles.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

I grew up eating Cantonese Chicken Chow Mein, which seems to be the same as Hong Kong style. The difference is the chicken sits on top of these crispy noodles. This recipe is very close to total...

Other stories that may interest you