Stir-Fried Chicken Chow Mein

I wanted to make a fried Udon Dish, but I could not find Udon noodles for the life of me.  I checked the stores close to me and the closest thing I could find was Chow Mein Noodles.  I know they are not even close, but they worked great.  If you can find Udon feel free to substitute it instead of the chow mein.  No matter what noodle you use, this dish is fantastic.

The noodles were fried just long enough to give them some color from the pan.  Fantastic!

Chicken Chow Mein

• 1 package dried chow mein noodles
• 2 large chicken breasts
• 2 tsp cornstarch
• ¼ cup mirin
• 3 tbs regular soy sauce
• 2 tsp sugar or 1tbs honey
• 2 cloves garlic, minced
• 1 tbs minced ginger
• ½ pound broccoli, cut into florets
• 1 small yellow onion, sliced
• 1 bell pepper, sliced
• 8 oz mushrooms, sliced
• 4 green onions
• 1 tbs sesame seeds, toasted
• 2 tbs vegetable oil for stir-frying
• 2 tsp vegetable oil for tossing in the noodles

The first step is to cook the dried noodles.  Bring a pan of water to a boil.  Then boil the chow mein noodles for a minute or two less than the package directions. This is because you will stir-fry them in the pan afterward and you don’t want them to overcook. Drain and rinse them with cold water.  Tap the noodles to make sure they are drained and them toss them with a little oil (a couple tsp) to make sure they don’t stick together.

Slice and set aside the vegetables.

Slice or dice the chicken and place it in a bowl.  Next add a tsp of mirin along with the cornstarch.  Mix well and let sit for a couple of minutes.  If you don’t have mirin use a dry white wine.

Mix the sauce together by combining the remaining mirin, soy sauce and sugar. Stir well to dissolve the sugar.  Set aside.

Heat a wok or large skillet over high heat.  When hot add 2 tbs of vegetable oil to the pan.  When hot add the chicken and garlic to the pan and quickly stir-fry until just no longer pink, but not too browned. Remove from the wok and set aside.

If the pan is dry add a little more oil if necessary then add the ginger, broccoli, peppers, onions and mushrooms.  Stir-fry for a couple of minutes, or until they start to brown.

Next add the noodles. Stir-fry while folding the noodles into the mixturefor about 2 minutes.  Don’t over stir or else the noodles will fall apart.  The noodles should begin to take on some color and the broccoli should begin to soften.

When the noodles start to get some color add about half of the sauce to the noodles.  Once the sauce is about halved, then add the chicken and remaining sauce back into the pan.  Continue to cook for a minute or two, or until the sauce thickens.

Serve the noodles topped with the green onions and sesame seeds.

I also enjoy a little sriracha on the side for a little spice.