As the skillet sizzles, I’m transported to the bustling street markets of Asia where the aroma of soy and garlic hangs heavy in the air. That familiar smell—the sweet and savory dance—brings back childhood visits to my favorite noodle shop, where the wok clangs like a heartbeat.
This recipe is my tribute to those lively memories, but with a personal twist—adding a splash of sesame oil and a handful of crispy vegetables that crunch in every bite. It’s a reminder that simple ingredients, when treated right, can evoke a cascade of sensory memories and bring comfort in a chaotic world.
WHY I LOVE THIS RECIPE?
- The smell of fried garlic and soy makes my kitchen instantly warm and inviting.
- Watching the noodles soak up all the savory sauce reminds me of a slower, happier time.
- The crispy veggies add that perfect crunch on top—an unexpected joy in every forkful.
- It’s quick enough to make after a long day, yet complex enough to feel special.
- Every stir of the wok feels like connecting with a tradition I cherish.
In a world obsessed with novelty, this dish keeps its heart rooted in familiarity. It’s a simple reminder of how comfort food can also be a bridge to memories and moments we want to hold on to.
As seasons shift and flavors change, this Chicken Chow Mein adapts easily, making it a culinary staple for any time of year. It’s a dish that’s just as relevant in a busy weeknight as it is a weekend feast with friends.
Chicken Chow Mein
Ingredients
Equipment
Method
- Bring a large pot of water to a boil, then add the noodles and cook according to package instructions until al dente. Drain and set aside.
- Heat a wok or large skillet over medium-high heat and add vegetable oil, swirling to coat the surface.
- Add the sliced chicken to the pan, stirring quickly until it turns opaque and begins to brown, about 3-4 minutes. Remove the chicken and set aside.
- Lower the heat slightly, then add minced garlic to the pan, cooking until fragrant—about 30 seconds, until it releases a warm aroma.
- Stir in the mixed vegetables and cook for 2-3 minutes until they just start to soften but still retain some crunch.
- Return the cooked chicken to the pan, then add soy sauce and a splash of sesame oil, tossing everything together to coat evenly.
- Combine the cornstarch with a little water to make a slurry, then pour it into the wok. Stir constantly until the sauce thickens slightly and becomes glossy.
- Add the cooked noodles to the skillet, tossing gently to mix and coat the noodles with the sauce. Continue stir-frying for another 2 minutes until heated through.
- Finish by drizzling the dish with a tiny bit more sesame oil and giving everything a final toss for flavor.
- Serve the Chicken Chow Mein hot, garnished with additional crispy vegetables if desired. Enjoy the savory, crunchy, and flavorful bites!
Notes
In the end, food has a way of tying us to our stories, and that’s what makes this dish special. The siren call of soy and garlic still pulls me in, no matter how often I make it.
It’s more than just a meal—it’s a collection of memories and simple pleasures that keep me grounded. No matter what’s happening around me, this recipe remains a constant source of comfort and familiarity.
Hi, I’m Theo Granger, a former line cook and unapologetic flavor maximalist from New Orleans. I believe there are two types of people in this world: those who season their food, and those who LIVE to season their food. This blog is for the latter.
