Chicken Chow Mein Bowl for Two
By Sam BlockPublished on August 26, 2025
Time
50 minutes
Yield
Serves 2
Ingredients
¼ cup water 2 tablespoons oyster sauce 1 tablespoon soy sauce 1 teaspoon sugar ¼ teaspoon pepper 6 ounces fresh Chinese noodles or dried angel hair pasta 1 tablespoon toasted sesame oil 1 tablespoon vegetable oil 8 ounces boneless, skinless chicken breasts, trimmed, halved lengthwise, and sliced thin crosswise6 ounces shiitake mushrooms, stemmed and sliced thin1 carrot, peeled and sliced thin on bias3 scallions, white and green parts separated and sliced thin2 teaspoons sesame seeds, toasted
Before You Begin
You can use any thin fresh Chinese egg noodle in this recipe; boil until just tender but still chewy.
Instructions
- Whisk ¼ cup water, 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, and ¼ teaspoon pepper together in bowl; set sauce aside. Bring 2 quarts water to boil in large saucepan. Add 6 ounces fresh Chinese noodles and cook, stirring often, until tender. Drain noodles and rinse thoroughly with cold water, shaking to remove excess water. Toss noodles with 1 tablespoon sesame oil in bowl and set aside until ready to serve.
- Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add 8 ounces boneless, skinless chicken breasts, trimmed, halved lengthwise, and sliced thin crosswise, in single layer and cook without stirring for 1 minute. Stir and continue to cook until lightly browned on both sides, about 1 minute longer. Add 6 ounces shiitake mushrooms, stemmed and sliced thin, and 1 carrot, peeled and sliced thin on bias, and cook, stirring frequently, until vegetables are tender and mushrooms begin to brown, about 5 minutes. Stir in thinly sliced whites from 3 scallions and cook until fragrant, about 30 seconds. Off heat, stir in sauce.
- Divide noodles among individual serving bowls then top with chicken mixture. Sprinkle with 2 teaspoons toasted sesame seeds and sprinkle with thinly sliced greens of 3 scallions.
Time
50 minutesYield
Serves 2Ingredients
¼ cup water
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon sugar
¼ teaspoon pepper
6 ounces fresh Chinese noodles or dried angel hair pasta
1 tablespoon toasted sesame oil
1 tablespoon vegetable oil
8 ounces boneless, skinless chicken breasts, trimmed, halved lengthwise, and sliced thin crosswise
6 ounces shiitake mushrooms, stemmed and sliced thin
1 carrot, peeled and sliced thin on bias
3 scallions, white and green parts separated and sliced thin
2 teaspoons sesame seeds, toasted
Ingredients
¼ cup water
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon sugar
¼ teaspoon pepper
6 ounces fresh Chinese noodles or dried angel hair pasta
1 tablespoon toasted sesame oil
1 tablespoon vegetable oil
8 ounces boneless, skinless chicken breasts, trimmed, halved lengthwise, and sliced thin crosswise
6 ounces shiitake mushrooms, stemmed and sliced thin
1 carrot, peeled and sliced thin on bias
3 scallions, white and green parts separated and sliced thin
2 teaspoons sesame seeds, toasted
Ingredients
¼ cup water
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon sugar
¼ teaspoon pepper
6 ounces fresh Chinese noodles or dried angel hair pasta
1 tablespoon toasted sesame oil
1 tablespoon vegetable oil
8 ounces boneless, skinless chicken breasts, trimmed, halved lengthwise, and sliced thin crosswise
6 ounces shiitake mushrooms, stemmed and sliced thin
1 carrot, peeled and sliced thin on bias
3 scallions, white and green parts separated and sliced thin
2 teaspoons sesame seeds, toasted
Why This Recipe Works
When the craving for Chinese takeout strikes, this fast, fresh version of classic chow mein—a bowl packed with stir-fried chicken, vegetables, and noodles—is sure to satisfy. After cooking fresh Chinese noodles, we tossed them in a little oil to prevent them from clumping together. We then made a simple sauce and quickly cooked our chicken before adding shiitake mushrooms for their earthy umami flavor and carrots for a dose of necessary sweetness. Scallion greens added crunch and a pop of color.
Before You Begin
You can use any thin fresh Chinese egg noodle in this recipe; boil until just tender but still chewy.
Instructions
- Whisk ¼ cup water, 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, and ¼ teaspoon pepper together in bowl; set sauce aside. Bring 2 quarts water to boil in large saucepan. Add 6 ounces fresh Chinese noodles and cook, stirring often, until tender. Drain noodles and rinse thoroughly with cold water, shaking to remove excess water. Toss noodles with 1 tablespoon sesame oil in bowl and set aside until ready to serve.
- Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add 8 ounces boneless, skinless chicken breasts, trimmed, halved lengthwise, and sliced thin crosswise, in single layer and cook without stirring for 1 minute. Stir and continue to cook until lightly browned on both sides, about 1 minute longer. Add 6 ounces shiitake mushrooms, stemmed and sliced thin, and 1 carrot, peeled and sliced thin on bias, and cook, stirring frequently, until vegetables are tender and mushrooms begin to brown, about 5 minutes. Stir in thinly sliced whites from 3 scallions and cook until fragrant, about 30 seconds. Off heat, stir in sauce.
- Divide noodles among individual serving bowls then top with chicken mixture. Sprinkle with 2 teaspoons toasted sesame seeds and sprinkle with thinly sliced greens of 3 scallions.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
My Rating
This is a members' feature.
0 Comments