Our family has embarked on virtual travels to various countries and regions. To explore these countries and their cultures, we have followed along with the festivals, cooked and eaten traditional foods, learned of traditional handicrafts with hands on exploration, along with many activities to immerse ourselves. Chronicled here are some of these activities.

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Saturday, August 31, 2013

Recipe: Chicken Chow Mein

Chow Mein is a Cantonese dish with fried noodles, vegetables and small pieces of meat. In China, the noodles are soft (rather than crisp), and preparing them properly is important to get that authentic touch. The chicken requires two steps of marinating, but that gave us just enough time to prep the noodles and vegetables.

The girls devoured this dish. As did I. We enjoyed the chow mein with a side of stir fried broccoli, though it could be enjoyed as a stand alone dish. You could even throw some broccoli in the chow mein while preparing it.

Chicken Chow Mein

Adapted from RasaMalaysia
Serves 4
(or 6 as a heaping side dish)

1 pkg Chow mein noodles
vegetable oil
2 large chicken breasts, cut into small strips
4 cloves of garlic, minced
1 1/2 cup Chinese cabbage, finely sliced
2 carrots, peeled and cut into thin strips
1 generous cup of bean sprouts
3 green onions, cut into 1 inch pieces
2 heaping tbsp oyster sauce
3 tbsp soy sauce
2 tbsp sugar
1 1/2 tsp sesame oil
1/4 cup water
4 dashes white pepper
Chicken marinade:
1 tsp baking soda
2 tsp soya sauce
2 tsp corn starch

1. Marinate the strips of chicken with baking soda, for 10-15 min. Rinse the baking soda off the chicken and pat dry (I did not spend a lot of time on this - just get the soda off and don't leave water in your bowl of chicken)

2. While the chicken is sitting in baking soda, prepare your noodles. We just followed the package directions, but essentially for chow mein, you want the noodles to be slippery with oil, but not dripping with oil. Cook them in boiling water that has a couple of teaspoons of oil it. Once cooked (it only takes 5-6 minutes), drain and rinse thoroughly with cold water. Once drained and cooled, stir in a few tsp of oil to coat the noodles. 

3. After your chicken has been rinsed of baking soda, marinate in the soya sauce and cornstarch for 15-20 min.

4. While the chicken is marinating, slice and mince your vegetables and garlic. 

5. Prepare the sauce by combining, and whisking all the sauce ingredients.

5. Heat your pan over med-high heat and add 3 tbsp of vegetable oil. Cook the garlic until aromatic and then add the chicken. Stir fry the chicken until it is half cooked and the outside turns opaque. Add the carrots and a few tbsp of water, stir and cover your pan for 3 minutes. Stir it all together and add the cabbage, stirring continuously for a couple of minutes. Add the noodles and the sauce, tossing and stirring for a minute. Add the beansprouts, and once they are cooked, the green onions. Stir a few more times and serve.


Would you like to try more Chinese recipes? Over the year we've tried various recipes, some we were familiar with, and others that challenged us. 

Check out our Chinese recipes here:


  1. That looks so good. I have to admit, I could eat Chinese everyday, I just love it. I'm not so good at the actual cooking of it. I need me a Chinese chef!

    1. I'm a big fan of their noodle dishes - though there are quite a few steps!

  2. This looks terrific. I am adding it to my international recipe collection on Pinterest!


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