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The Actual Best Chow Mein, Ever.

This incredible Chicken & Shrimp Chow Mein will actually challenge your favourite restaurant take-out dish. Using a controversial not-so-secret secret ingredient, it will be elevated to new heights. Trust me on this, I've done the leg (uhh, stomach) work. Ready to eat in under 30 mins!
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Prep Time 15 minutes
Cook Time 10 minutes
Cuisine Chinese
Servings 4

Equipment

  • 1 wok or a non-stick heavy pan with high walls

Ingredients
  

  • 21 oz Chow Mein Noodles prepared, tossed in sesame oil, spread out on cookie sheet to dry
  • 8oz oz chicken breast brined
  • 8 oz raw tiger shrimp thawed, peeled and deveined
  • 4 oz mushrooms roughly chopped
  • 9 oz cabbage thinly shredded
  • 4 oz carrots julienned
  • 4 sprigs green onion/scallions chopped into 2cm pieces
  • 2 cloves garlic minced
  • 2 Tbsp vegetable oil
  • 1/2 tbsp sesame oil
  • 2 Tbsp cornstarch

For The Sauce

  • 2 Tbsp dark soy sauce
  • 2 Tbsp oyster sauce
  • 1/2 Tbsp sesame oil
  • 2 Tbsp shoaxing wine rice wine vinegar can be used if not available
  • 1 Tbsp sugar
  • 1/2 tsp white pepper
  • 1/2 Tbsp MSG Seasoning should not be omitted if you want to achieve authentic flavour
  • 1 cup chicken broth

Instructions
 

  • Remove chicken from brine, pat dry, cut into bite-size pieces. Toss in cornstarch and set aside.
  • Mix the sauce ingredients in a bowl and set aside. Add 1 TBSP of sauce mix to the cornstarch covered chicken pieces and stir.
  • Place pan or wok on mid-high heat and add vegetable oil. When the oil is hot, add the chicken and cook for a few minutes, until brown on outside.
  • Add the shrimp when chicken is browned.
  • Add mushrooms, cabbage, carrots and the whites of the scallions/green onions. Stir gently or "toss" until mushrooms are brown. Don't overcook, you don't want mushy veggies for this.
  • Add garlic, the green part of scallion/green onion and bean sprouts and stir-fry for 1 minute.
  • Remove chicken, shrimp and vegetables to a nearby bowl.
  • Place the dried up, sesame oil coated chow mein noodles in the wok or pan and cook until the bottom of the noodles start to brown, roughly 1 minute.
  • Add back the chicken, shrimp and veggies to the pan/wok
  • Pour in the sauce, toss with all the ingredients for 30 seconds until well blended.
  • Remove from heat, serve immediately, and garnish with chopped green onion.

Notes

 
  • Chow Mein can be refrigerated for up to 3 days, and actually taste great as leftovers!
  • Can freeze for up to 3 months.
  • Swap out chicken broth for vegetable broth and use tofu instead of meat if wanting a vegetarian option.
 
Keyword chinese, chow mein, lo mein, msg, noodles, shaoxing wine