Chicken Chow Mein – Asian Fried Noodles with Chicken

The secret of the delicious fried noodles lies primarily in the meat: on the one hand in the marinade but also in the cutting technique. The chicken is cut particularly thin and not straight down but at an angle from the breast. This makes the meat particularly tender and juicy. Put a chicken burst on a board, take a sharp knife and start it diagonally as possible. In this way, cut pieces of the chest about the length of your thumb. When you've cut the meat this way, put it in a bowl, add soy sauce, pepper, and baking powder, stir well, and put the meat in the refrigerator for at least 30 minutes (preferably overnight).

Cook the Chow Mein noodles in lightly salted water for 20-30 seconds. Line a baking sheet with parchment paper. In the meantime, put the pasta in a pasta strainer and pour off the water. Then transfer them to the baking sheet and dry the pasta from above with kitchen paper.

For the sauce we mix soy sauce, sambal oil, sesame oil, rice vinegar, sugar and oyster sauce in a small bowl.

Basically, it is up to you which vegetables you use for the Chicken Chow Mein. We chose carrots, pointed cabbage, garlic and celery. But paprika, onions or bean sprouts would also be conceivable. Just use what you like. For our variant, the carrots are cut into thin strips, the garlic is peeled and cut into thin slices, the pointed cabbage is torn into small pieces and celery is cut into diagonally cut pieces.

In a pan or better in a wok, 3-4 tablespoons of unflavored oil are heated and the chicken is seared in it. Then take it out of the pan. Sear the vegetables in the remaining oil for a few minutes (2-3) and also remove them from the pan. Then put the pasta (whole or chopped up with scissors) in the pan with a little oil and fry for a few minutes over high heat. Be careful not to burn anything! Then add the chicken, sauce and vegetables and fry everything together briefly (1-2 minutes). Garnish with sesame seeds. Good Appetite!