These electric skillet 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!
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Ingredients
- oyster sauce - Oyster sauce is a dark, sweet and salty sauce. 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.
- Chinese rice wine - As for the Chinese rice wine, you can replace it with mirin or cooking sake.
- cornstarch - This is required to thicken the sauce and help it stick to the noodles.
- chow mein noodles - Chow mein actually means stir-fried noodles. They are yellow and wheat/egg based. I like to use fresh noodles instead of dried for this recipe, found in the refrigerated section of the supermarket.
- cabbage - You can use green or red/purple cabbage for this recipe or even napa. Green cabbage is softer than red and is more common and traditional for chow mein.
*See recipe card for full ingredients/amounts.
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How to Make Electric Skillet Chow Mein
- 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.
- Meanwhile, heat an 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.
- 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 the 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.
Recipe FAQs
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, until hot.
💬 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
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📋Recipe
Electric Skillet 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
- 2 tablespoons canola oil
- 8 ounces chow mein noodles - fresh
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.1 tablespoon oyster sauce, 1 ½ tablespoons soy sauce, 1 tablespoon Chinese rice wine, 1 teaspoon sesame oil
- Stir the cornstarch into the remaining sauce and mix well, until smooth.3 tablespoons cornstarch
For the Noodles
- Meanwhile, heat an electric skillet to 400ºF. Add the 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.2 tablespoons canola oil, 8 ounces chow mein noodles
- Reserve the noodles and keep them warm by wrapping them in foil and then a clean kitchen towel.
For the Stir-Fry
- Turn the dial on the electric frying pan to 350ºF and add 1 tablespoon of canola oil. Once hot, add the garlic and onion, and cook for about 30 seconds, until the garlic is fragrant.1 tablespoon canola oil, 2 garlic cloves, ½ onion
- Add the chicken and fry until it's cooked through.1 chicken breast
- Add the carrots, red bell pepper, bok choy, cabbage and green onions and cook for 1 more minute.½ carrot, 1 red bell pepper, 4 baby bok choy, 1 cup cabbage, ½ cup green onions
- Add chicken broth, water and sauce. Mix well and let it cook for around 2 minutes, or until it thickens.¾ cup chicken broth, ½ cup water
- 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 rice 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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