Electric Skillet Chow Mein Noodles
The crunchy chow mein noodles, sweet-and-salty sauce and stir-fried vegetables and chicken will make you want to chow down until there is nothing left. This dish is cooked entirely in an electric skillet.
Servings: 2
Calories: 883kcal
Equipment
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.
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
Calories: 883kcal | Carbohydrates: 118g | Protein: 34g | Fat: 29g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 2095mg | Potassium: 646mg | Fiber: 12g | Sugar: 11g | Vitamin A: 14751IU | Vitamin C: 206mg | Calcium: 303mg | Iron: 7mg
