Take out has its moments. You are busy running around, hungry, and all you want is a crispy egg roll, or some corn flour soup, or perhaps some noodles and fried rice.
The funny thing about Chinese food is many people believe it is difficult to make because it is an ethnic cuisine which uses exotic ingredients but that isn’t necessarily the case. Sure there are some ingredients in your favorite Chinese food that are difficult to find outside of International grocery stores (think Ranch 99), but that isn’t the case with most dishes.
Chow Mein happens to be a popular Chinese dish you can make with ingredients that are readily available in your refrigerator. Having these ingredients at your disposal makes it super convenient because I have never waited less than at least 45 minutes before receiving my order of Chinese takeout.
The recipe below is for Chicken Chow Mein that tastes like the one you find at your favorite Chinese restaurant and best of all it goes from stove to your dinner table in about 25 minutes.
Ingredients
- 1 lb refrigerated chow mein noodles or 8 oz dry thin spaghetti
- 1 lb chicken, sliced into 1/2-inch thin strips
- 1 cup thinly sliced celery (2 stalks)
- 2 Tbsp vegetable oil
- 3 cups thinly sliced cabbage
- 1 1/2 cups matchstick carrots
- 4 green onions, chopped
- 1 1/2 tsp minced ginger
- 2 cloves garlic, minced
- 5 Tbsp low sodium soy sauce
- 1 Tbsp oyster sauce (or more to taste)
- 2 tsp granulated sugar
- 1 1/2 tsp sesame oil
Instructions
- Prepare noodles according to directions on package. In a bowl whisk together soy sauce, oyster sauce, sugar and sesame oil, set aside.
- Heat oil in a wok or large and deep non-stick skillet over medium-high heat. Add chicken and celery and cook until chicken is halfway cooked through, about 4 minutes (outsides should be white). Add cabbage, carrots, green onions, and ginger and saute until veggies are tender and chicken is cooked through, about 4 minutes, adding in garlic during last minute of cooking.
- Toss in pasta, then pour soy sauce mixture over top and toss to coat. Serve warm.
Recipe source: Cooking Classy
Photo source: Recipe Tin Eats
