Zubereitung

Whisk 30 ml of the soy sauce, 15 ml of the oyster sauce, and half of the sesame oil in a small bowl. Toss the chicken with 15 ml of the soy sauce and set it beside the wok while the remaining ingredients are prepared.

Heat a wok over high heat until a drop of water evaporates immediately. Add half of the sunflower oil, then stir-fry the chicken for 3 to 4 minutes until lightly browned and cooked through to 74°C. Transfer it to a plate.

KI-generiertes Bild

Add the remaining sunflower oil. Stir-fry the garlic, ginger, and spring onion whites for 20 seconds, just until fragrant. Add the carrot and cabbage and toss for 2 minutes until the cabbage begins to soften but remains crisp.

Add the drained noodles and return the chicken to the wok. Pour in the sauce and toss continuously for 2 to 3 minutes, lifting the noodles from the bottom until they are evenly glossy and hot.

Glossy chicken chow mein tossed with vegetables in a wok

KI-generiertes Bild

Turn off the heat and fold through the spring onion greens and remaining sesame oil. Taste and adjust with a small splash of soy sauce only if needed; serve immediately while the noodles are springy.

Warum dieses Rezept gelingt

Separating the chicken, vegetables, and noodles keeps each component distinct, while a concentrated soy-oyster sauce coats the noodles without making them soggy. High heat supplies the lightly smoky wok flavor associated with takeaway chow mein.