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Chow mein (炒麵, 'stir-fried noodles') is the Cantonese name for a technique, not a fixed recipe: egg noodles par-cooked, dried, then stir-fried at maximum wok heat with protein and vegetables until the noodles develop slightly charred edges and absorb the wok's smoky breath — wok hei — in the few seconds of contact with the flame. The temperature required for proper wok hei (between 250-300°C at the wok surface) is impossible on most home stoves, which is why restaurant chow mein has a character that home cooking cannot exactly replicate. Cantonese cuisine distinguishes between crispy chow mein (where the noodles are fried into a pancake and sauce is poured over) and soft chow mein (where noodles are stir-fried with other ingredients); the dish entered Western consciousness through Chinese-American immigration in the 19th century where it was adapted with whatever vegetables were available locally.
Cook the egg noodles according to the package instructions. Drain and set aside.
In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, and sesame oil. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced chicken and cook until it is no longer pink. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil.
Add the minced garlic and cook for about 30 seconds until fragrant.
Add the bell pepper, carrot, and green onions, and stir-fry for about 3-4 minutes until they start to soften.
Add the cooked noodles, chicken, and bean sprouts to the skillet.
Pour the sauce over the noodles and toss everything together until well combined and heated through.
Serve the chow mein hot, garnished with additional green onions if desired.
Stir-fried Chinese egg noodles with protein and vegetables; wok hei (smoky char) is the defining quality.
Cantonese cuisine; popularized in the West through Chinese-American restaurants in the 19th-20th century.
Egg noodles (par-cooked), soy sauce, oyster sauce, sesame oil, garlic, ginger, protein (chicken/shrimp/beef), bean sprouts, scallion.
Dry the noodles thoroughly after par-cooking — wet noodles steam instead of fry and prevent browning; use maximum stove heat and don't crowd the wok.
As a main dish or alongside dim sum; Chinese broccoli in oyster sauce; jasmine tea or cold Tsingtao beer.