wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, volunteer authors worked to edit and improve it over time.
The wikiHow Culinary Team also followed the article's instructions and verified that they work.
This article has been viewed 35,651 times.
Learn more...
Tired of eating sticky Chow Mein at home? Learn how you can make non-sticky, restaurant style Chicken Chow Mein at home the easy way. Read the recipe through before starting so you'll know what to expect. This recipe yields approximately 4 servings.
Ingredients
- 1 box (300 gm) Chow mein or Spaghetti noodles
- 2 Chicken breasts (about 250 gm), boneless, cubed )
- 1 cup Carrot, julienned
- 1/2 cup Red Capsicum (Bell Pepper), julienned
- 1/2 cup Onion, sliced
- 1/2 cup Chinese cabbage, sliced
- 3 Green chilies, chopped
- 2 tbsp Tomato sauce
- 2 tbsp Red chili sauce
- 1/4 cup+1 tbsp Soya sauce
- 1/4 tsp White vinegar
- 3/4 tsp Salt
- 1/2 tsp Ajinomoto (MSG)
- 1/4 tsp Black pepper powder
- 1/2 cup Oil
- Water to boil noodles
Things You'll Need
- Large bowl
- Sieve (Colander)
- Lid for bowl or plastic wrap
- Spoon or spatula and fork(s)
- Large skillet or wok
Steps
-
1Break noodles in two and place in boiling water with 1/4 tsp salt. Cook on high until 90% done.
-
2Rinse noodles under cold water and drain..Advertisement
-
3Transfer to a big bowl. Add 1/4 cup oil and, with the help of a fork, toss until noodles are coated. This will insure your chow mein remains non-sticky.
-
4Cover the bowl tightly and place in freezer for 30-40 minutes..
- It's important to not forget to cover bowl with a lid or plastic wrap or it may freeze through. At this time we only want it cold not frozen.
-
5Place a large non-stick skillet or wok on high heat.
- Add chicken and brown on all sides for a minute or two. You don't need to cook the chicken all the way through at this point.
- Then add the remaining veggies.
-
6Pour in 2 tsp oil. Stir the vegetables and chicken until coated.
-
7Sprinkle in 1/4 tsp salt.
-
8Reduce flame to medium and continue to stir for another minute or two.
-
9Remove noodles from freezer and add them to the pan.
- Add remaining 2 tsp oil, soya sauce, red chilli sauce, tomato sauce, salt, white vinegar, ajinomoto (MSG), and black pepper powder to taste and stir until incorporated throughout.
-
10Increase the flame to high. Continue to stir-fry for 3-5 about minutes or until chicken is cooked through, veggies are hot but still crispy and noodles are al denté.
-
11Finished. Your Chicken Chow Mein is ready to serve.
Community Q&A
-
QuestionHow do I make it little darker in color?
Robert McGlyn, Jr.Community AnswerYou can use soy sauce or hoisin sauce for color. Add ad much as desired for the color.
Warnings
- Never cook the chow mein or spaghetti to 100%. The additional stir-frying will cause it to become mushy.⧼thumbs_response⧽
About This Article
To make restaurant-style Chow Mein, bring a pot of water and ¼ teaspoon (1.4 g) of salt to a boil. Add a box of Chow Mein or spaghetti noodles to the pot and cook them until they are still just a little chewier than you like. Drain the noodles in a strainer and rinse them under cold, running water, then transfer them to a large bowl. Add ¼ cup (60 mL) of cooking oil and toss the noodles with a fork until they’re evenly coated. Cover the bowl tightly with a lid or plastic wrap and chill it in the freezer for 30-40 minutes. Brown 2 cubed chicken breasts in a non-stick wok over high heat, then add the chopped vegetables of your choice, such as carrots, bell peppers, onions, Chinese cabbage, and chili peppers. Pour in 2 teaspoons (10 mL) of cooking oil and stir the chicken and vegetables to coat them evenly. Add ¼ teaspoon (1.4 g) of salt, reduce the heat to medium, and stir the mixture for 1-2 minutes. Then, add the chilled noodles to the pan. Mix in another ¼ cup (60 mL) of cooking oil, then incorporate your favorite stir fry sauce or make your own using chili sauce, soy sauce, white vinegar, MSG, and black pepper powder. Turn the heat up to high and stir the Chow Mein for 3-5 minutes or until the chicken is cooked through and the vegetables are hot but crispy.
