Ingredients

• 1.5 tbsp vegetable or peanut oil
• 2 garlic cloves , finely minced (Note 1)
• 1/2 onion , finely sliced
• 300g / 10oz chicken or other protein , sliced 0.5cm / 1/5″ thick (Note 2)
• 2 medium carrots , peeled and cut into 4 x 0.75cm / 1.75 x 1/3″ batons
• 1 large red capsicum / bell pepper , sliced (or 2 small)
• 6 green onions , cut into 5 cm/2” lengths
• 500g / 1lb Lo Mein, Hokkien or other medium thickness egg noodles, fresh, , prepared per packet (Note 3 for dried)
• 1/4 cup (65ml) water

Sauce:

• 4 tsp cornflour / cornstarch
• 2 tbsp dark soy sauce (Note 4)
• 2 tbsp soy sauce or light soy sauce (Note 4)
• 1 tbsp Chinese cooking wine or Mirin (Note 5 subs)
• 1 tsp white sugar (omit if using Mirin)
• 1/2 tsp sesame oil , toasted, optional (Note 6)
• 1/4 tsp white pepper (sub black)

Garnish (optional):

• Green onion , finely sliced

Instructions

• Sauce: Mix cornflour and dark soy until lump free, then add remaining Sauce ingredients.
• Season Chicken: Transfer 2 tsp Sauce into bowl with chicken. Toss to coat.
• Heat oil in a wok or large heavy based skillet over high heat until smoking.
• Add onion and garlic, stir 30 seconds.
• Add chicken, stir until white on the outside, still raw inside – 1 minute.
• Add carrot and capsicum/bell peppers, cook 2 minutes or until chicken is cooked.
• Add noodles, Sauce and water. Use 2 wooden spoons and toss for 30 seconds.
• Add green onions, toss for another 1 minute until all the noodles are slick with sauce.
• Serve immediately, garnished with extra green onions if using.

Ingredients

CupsMetric

Chow Mein:

• 200g/ 7 oz chow mein noodles , or other thin yellow egg noodles or 3 ramen cakes (Note 1)
• 1 1/2 tbsp canola oil
• 2 garlic cloves , finely minced
• 200g/ 7 oz beef mince / ground beef (any fat %)
• 3 green onion stems , cut into 5cm/2″ lengths, white and green parts separated
• 1 egg
• 2 cups green cabbage , finely sliced (or Chinese cabbage)
• 1 carrot , peeled, cut into thin batons
• 1 heaped cups bean sprouts (~ 75g / 2 1/2 oz) (Note 5 – storage tip)

Chow Mein Sauce:

• 1 1/2 tbsp light soy sauce or all-purpose soy sauce (Note 2)
• 1 1/2 tsp dark soy sauce (Note 2)
• 1 1/2 tbsp oyster sauce (Note 3)
• 1 1/2 tbsp Chinese cooking wine (Shaoxing) (Note 4)
• 1 1/2 tsp white sugar
• Pinch white pepper

Sauce thickener:

• 1 1/2 tsp cornflour / cornstarch
• 3 tbsp water

Instructions

• Sauce – Mix ingredients in a small bowl then set aside. Some is used to flavour the beef, then the rest for the noodles.
• Sauce thickener (cornflour slurry) – Mix the cornflour / cornstarch and water in a separate small bowl.
• Prepare noodles per packet directions then drain.
• Cook beef – Heat the oil in a large non-stick pan over high heat. Cook garlic for 10 seconds, then add the beef and cook until you can no longer see pink. Add 1 1/2 tablespoons of the Sauce and the white part of the green onions. Cook for another 2 minutes to get the beef nicely caramelised.
• Finish sauce – Mix the cornflour slurry into the remaining sauce.
• Egg – Add the egg into the pan then mix it through the beef, it will sort of scramble. Egg makes the beef stick to the noodles better!
• Cabbage & carrot – When the egg is mostly cooked, add the carrot and cabbage. Cook for 1 minute until cabbage starts to wilt.
• Sauce & noodles – Give the sauce a quick mix. Add the bean sprouts, noodles and sauce into the pan. Toss well for 1 minute or until sauce is dispersed through the noodles. Add green part of green onions. Toss for another 1 minute.
• Serve – Divide between bowls and serve!

Ingredients

Sauce

• 1 tbsp oyster sauce
• 2 tbsp Chinese cooking wine (shoasing wine) (sub Dry Sherry, Mirin, Note 1)
• 1.5 tbsp soy sauce , light or all purpose (not dark soy)
• 1/4 tsp sesame oil
• 1 tsp sugar
• White pepper , one dash
• 3/4 cup (185ml) chicken stock / broth , low sodium
• 3 tbsps cornflour / corn starch

Crispy Noodles

• 200 g / 8 oz fresh chow mein noodles (Note 2)
• 4 tbsp water , separated
• 2 tbsp peanut oil (or vegetable or canola)

Stir Fry

• 150 g / 5 oz chicken , thinly sliced
• 1 tbsp peanut oil , if needed (or vegetable or canola)
• 2 garlic cloves , finely chopped
• 1/2 onion , sliced
• 1 carrot * , small, halved lengthwise then sliced on diagonal
• 1 bok choy * , stems and leaves separated with stems cut vertically into sticks
• 2 shallots/scallions * , cut into 5cm/2″ pieces
• 2 cups cabbage * , cut into 2.4cm / 1″ squares
• 1/2 cup (125ml) water

Instructions

Sauce & Chicken Marinade

• Mix the Sauce ingredients EXCEPT cornflour and chicken broth/stock.
• Remove 1 tbsp Sauce and mix through chicke. Leave to marinate 10 minutes+.
• Mix cornflour into Sauce until lump free.

Crispy Noodles

• Turn oven onto low (to keep noodles warm while you cook the topping).
• Divide noodles into 2 then shape into 20cm/8″ rounds. Keep them tangled – this holds them together while cooking.
• Heat 1 tbsp oil in skillet over medium high heat. Place 1 noodle cake into pan then drizzle over 2 tbsp water.
• Wait until the water evaporates (steam cooks the noodles), then pat down lightly and let the noodles cook for a further 1 to 2 minute until the bottom of the noodles are golden brown (lift up with a spatula to check).
• Slide noodles onto a plate, then flip upside down back into the pan. Cook for a further 1 1/2 – 2 minutes until golden brown, then transfer to tray and place in oven to keep warm.
• Repeat with remaining noodle cake.

Saucy Stir Fry Topping

• Add an extra 1 tbsp oil if needed, increase heat to HIGH. Add garlic and onion, cook for 30 seconds.
• Add chicken and cook until it changes from pink to white (still raw inside)
• Add the carrot and bok choy stems, cook 30 seconds.
• Add cabbage and leaf of buk choy, cook for 1 minute until they start to wilt.
• Add chicken broth, water, then Sauce and stir. Let it simmer for 1 – 2 minutes until the Sauce thickens to a syrup consistency (see video).

Ingredients

• 6 oz / 180 g fresh chow mein noodles
• 2 tbsp oil
• 2 garlic cloves , minced
• 2 cups shredded Chinese cabbage
• 1/2 cup carrot , julienned
• 2 scallion/shallot stems , cut into 2″/4cm pieces
• 1 cup bean sprouts

Tofu and marinade

• 5 oz / 150 g firm tofu , sliced
• 1/2 tbsp soy sauce
• 1 tbsp Chinese cooking wine

Sauce

• 1/2 tbsp hoisin sauce
• 1 1/2 tbsp soy sauce
• 1/2 tbsp chilli garlic sauce or sriracha (optional)
• 2 tsp sugar
• 1/2 tsp sesame oil
• 1/4 cup water
• White pepper

Instructions

• Prepare noodles according to packet instructions (usually soaking it in boiling water).
• Combine tofu with marinade and set aside for 5 minutes.
• Combine sauce ingredients in a small bowl.
• Heat oil in wok over high heat, add garlic and stir fry for 10 seconds.
• Add tofu and stir fry until starting to caramelise – about 1 minute. Stir fry gently so the tofu doesn’t break.
• Add the cabbage and carrot and stir fry until the cabbage starts to wilt.
• Add the noodles, scallions/shallots, bean sprouts and sauce and stir fry until the noodles are warmed through and sauce evenly coats the noodles – about 1 minute. Don’t cook it too much – the bean sprouts should still be quite crisp, not wilted.
• Serve immediately.

Directions using homemade Real Chinese All Purpose Stir Fry Sauce

• If you have a jar of homemade Real Chinese All Purpose Stir Fry Sauce, you do not need to make the marinade or sauce for this recipe.
• Substitute the tofu marinade with 1 tbsp Stir Fry Sauce
• Substitute the Sauce ingredients with 1/4 cup Stir Fry Sauce and 1/4 cup water.

Ingredients

• 1 tbsp oil
• 200g/7oz chicken , sliced (thigh, breast)
• 2 garlic cloves , minced
• 2 ramen or instant noodle cakes , discard seasoning (Note 1)
• 200g/7oz pre shedded Coleslaw mix , cabbage and carrot (Note 2)
• 3 green onion stems , cut into 5cm/2″ lengths
• 1 heaped cup beansprouts
• 1 cup (250 ml) water

Chow Mein Sauce:

• 1.5 tbsp light soy sauce (Note 3)
• 1.5 tbsp Oyster Sauce (Note 4)
• 1 tbsp Chinese Cooking Wine or Mirin (Note 5)
• 2 tsp sesame oil , toasted (Note 6)
• 1 tsp white sugar (SKIP if using Mirin)

Instructions

• Mix Sauce in a bowl.
• Heat oil in a large skillet over high heat. Add garlic, cook 10 seconds.
• Add chicken and cook until mostly changes from pink to white, then add Sauce.
• Cook for 1 minute, then add Coleslaw mix and white part of green onions.
• Cook for 1 1/2 minutes until cabbage wilts, then push everything to the side to make room for the ramen (see video & photos in post).
• Add water then squidge the ramen cakes in side by side.
• When water simmers, leave for 45 seconds. Flip, then leave for 30 seconds.
• Loosen noodles, add bean sprouts and green onion, then toss energetically for 1 1/2 – 2 minutes until sauce reduces and coats noodles. (Note 7)
• Serve immediately!

Ingredients

• 200g /6 oz chicken breast or thigh fillets , thinly sliced (Note 1 tenderise option)
• 4 cups green cabbage , finely shredded (Note 3)
• 1 1/2 tbsp peanut oil (or other cooking oil)
• 2 cloves garlic , finely chopped
• 200g /6 oz chow mein noodles (Note 2)
• 1 carrot , julienned
• 1 1/2 cups bean sprouts
• 3 green onions , cut into 5cm/2″ pieces
• 1/4 cup (65 ml) water

Chow Mein Sauce:

• 2 tsp cornflour / cornstarch
• 1 1/2 tbsp soy sauce , all purpose or light (Note 4)
• 1 1/2 tbsp oyster sauce (sub Hoisin)
• 1 1/2 tbsp Chinese cooking wine OR Mirin (Note 5)
• 2 tsp sugar (reduce to 1 tsp if using Mirin)
• 1/2 tsp sesame oil
• White pepper (sub black)

Instructions

Sauce:

• Mix together cornflour and soy sauce, then mix in remaining ingredients. 
• Alternative: Use 1/3 cup Chinese All Purpose Stir Fry Sauce, if you have some in stock.

Chicken & Noodles

• Marinate Chicken: Pour 1 tbsp of Sauce over the chicken, mix to coat, set aside to marinate for 10 minutes.
• Noodles: Prepare the noodles according to the packet instructions (my pack says soak in boiled water for 1 minute), then drain.

Cooking:

• Heat oil in wok or large fry pan over high heat.
• Add garlic and stir fry for 10 seconds or until it starts to turn golden – don’t let it burn!
• Add chicken and stir fry until the surface gets a tinge of browning but inside is still raw – about 1 minute. 
• Add the cabbage, carrot, and the white pieces of shallots (i.e. from the base of the stalk). Stir fry for 1 1/2 minutes until the cabbage is mostly wilted.
• Add the noodles, Sauce and water*. Stir fry for 1 minute, tossing constantly. 
• Add bean sprouts and remaining shallots/scallions. Toss through for 30 seconds or until the bean sprouts just start to wilt.
• Remove from heat and serve immediately.