Noodles and chicken and veggies, oh my! If there was ever an Asian style kid-friendly comfort dish, it would have to be Chicken Chow Mein.
I’ve been eating it since I was a little one, and now my kids will happily inhale a giant bowl of it anytime I choose Chinese food for dinner, which if I had my way would be all week. I’m super happy eating Thai, Indian, Chinese, or Vietnamese at any given time, and I definitely attribute it to being exposed to these flavors and spices at a young age. You can work them into all sorts of recipes like these Five-Spice Roasted Brussels or my Asian Pasta Salad Noodles.
Chicken Chow Mein is super easy to make and this version uses just one large pan. Note that word “large” because once the noodles are added, it’s a lot of food. Try and prep your other ingredients before you start cooking, because once you start you kinda can’t stop.
Call the kids to the table beforehand to watch you cook. If I call my two when the food hits the plate, it can take another 10 minutes for them to actually get there, which is a major pet peeve of mine.
It was easy to find chow mein noodles at my local store and even though you might not have the Hoisin sauce or sesame oil, once they’re in your fridge I guarantee you’ll end up using them in other recipes!
Splash some sesame oil over your favorite vegetables before roasting them in the oven, and Hoisin makes for a fantastic marinade for meat and fish.
I kept my chicken chow mein on the lighter side but if you like it with more sauce just double up. The bok choy is thrown in at the last moment so it doesn’t end up like wilted spinach and still has a bite to it.
Green onion is usually chopped pretty finely but I love finding chunks of ingredients in this meal so keep everything big.
Switch up the chicken for shrimp, tofu, beef, or just more veggies.
So many options!
- 1 10 oz pack of Chinese egg noodles
- 2 tablespoons olive oil
- 3/4 cup chopped green onions chopped plus extra for garnish
- 1 pound skinless chicken breast sliced very thinly
- 1 red pepper cut into thin strips
- 2 cloves large garlic minced
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 1/2 tablespoons Hoisin sauce
- 1 leaves bunch of bok choy washed and roughly chopped
Cook the noodles as per the instructions on the package. Drain, rinse and set aside.
In a large 10 inch non-stick pan (at least) heat the olive oil and add the green onions.
Sauté for a few minutes on medium until the onions start to turn soft.
Add the chicken and cook stirring well until the chicken just cooks through.
Add 1/2 of the chopped red pepper and all of the garlic to the pan and stir well.
Pour in the soy sauce, sesame oil and hoisin, cook over a high heat for about 3-4 minutes.
Add the noodles in batches to make sure they get evenly coated in the sauce.
Mix the noodles through with a pair of tongs making sure to coat the noodles well.
Add the chopped bok choy and gently fold through the noodles.
Sprinkle the rest of the red peppers over the top and garnish with more green onions if desired.
Serve at once.