These electric skillet crunchy chow mein noodles may be simple to cook, but the flavors are anything but. This recipe lives up to its name because the crunchy noodles, sweet-and-salty sauce and stir-fried vegetables and chicken will make you want to chow down until there is nothing left. Enjoy this Chinese classic in the comfort of your home.
Mix some sauces, marinate the chicken, stir fry the ingredients in an electric skillet and it’s done.
The electric skillet is a good kitchen utensil because it controls temperature better and will stay constant. The whole meal is cooked in one pan, just like this classic skillet beef stew, so you won’t have many dishes to do after eating; that’s a bonus!
Most ingredients in this Chow Mein recipe are easily found in any grocery store. However, some ingredients like Chinese white wine and oyster sauce are harder to find. Oyster sauce is a dark, sweet and salty sauce thickened by cornstarch. It’s a must-have ingredient in Chinese recipes for its complex flavors.
If you’re having difficulty in finding this ingredient, substitute it by mixing soy sauce and hoisin sauce. As for the Chinese white wine, you can replace it with mirin or cooking sake.
💬Which Asian dish do you prefer: chow mein or lo mein? Looking for an after-dinner sipper? Try my Black Fog Cocktail
❤️More Noodle Dishes You Will Love
If you tried this Electric Skillet Crunchy Chow Mein Noodles Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Electric Skillet Crunchy Chow Mein Noodles
Ingredients
For the sauce
- 1 tablespoon oyster sauce
- 1 ½ tablespoons soy sauce
- 1 tablespoon Chinese rice wine
- 1 teaspoon sesame oil
- 3 tablespoons cornstarch
For the noodles
- 8 ounces chow mein noodles
- 2 tablespoons canola oil
For the stir-fry
- 1 tablespoon canola oil
- 2 garlic cloves - finely chopped
- ½ onion - sliced
- 1 chicken breast - thinly sliced
- ½ carrot - finely sliced
- 1 red bell pepper - finely sliced
- 4 baby bok choy - sliced in half
- 1 cup cabbage - sliced
- ½ cup green onions - sliced
- ¾ cup chicken broth
- ½ cup water
Instructions
For the sauce
- Mix all sauce ingredients, except for the cornstarch. Use 1 tablespoon of the sauce to marinate the chicken (for about 15 minutes) in a bowl.
- Stir the cornstarch into the remaining sauce and mix well, until smooth.
For the noodles
- Meanwhile, heat electric skillet to 400ºF. Add 2 tablespoons canola oil. Lay the chow mein noodles out in the electric skillet and cook them about 5 minutes per side, or until crisp and golden.
- Reserve the noodles and keep them warm by wrapping them in foil and then a clean kitchen towel.
For the stir-fry
- Turn dial on the electric frying pan to 350ºF and add 1 tablespoon of canola oil. Add garlic and onion, and cook for about 30 seconds, until garlic is fragrant.
- Add the chicken and fry until it’s cooked through.
- Add the carrots, red bell pepper, bok choy, cabbage and green onions and cook for 1 more minute.
- Add chicken broth, water and sauce. Mix well and let it cook for around 2 minutes, or until it thickens.
- Place some of the noodles in each dish, top with the stir-fried veggies and sauce and then again with more crunchy noodles. Serve.
Equipment
Notes
- If you’re having difficulty in finding oyster sauce, substitute it by mixing soy sauce and hoisin sauce.
- As for the Chinese white wine, you can replace it with mirin or cooking sake.
- Store leftovers in a covered container in the fridge for up to 3 to 4 days. It can be reheated in the skillet over medium heat.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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