So this was a nice surprise. I’ve made lots of Chinese food in my kitchen but I’ve never made chow mein. Super good! But...I have to say...if I make it again, I’m leaving out the chicken. Then it would just be chow mein...which is fine, I guess. I’d also add some water chestnuts. I wish I’d thought of adding them when I was gathering the ingredients for this dish but my brain was in low gear that day. Anyway...making this as-is is great but making it with no meat is also good. There’s plenty of crunch with all the veggies in there but I really like the idea of water chestnuts so next time those are going in too!
Chicken Chow Mein
8 ounces thin spaghetti ~ cooked and drained
1 pound chicken ~ (optional) cut into strips
1 cup think sliced celery
1 cup matchstick carrots
3 cups thin sliced cabbage
4 green onions
1 4-ounce can of water chestnuts (I didn’t put these in THIS time...but next time I will)
2 tablespoons vegetable oil
3/4 cup soy sauce
3 teaspoons sesame oil
3/4 cup oyster sauce
4 tablespoons sugar
In a medium bowl, whisk together the soy sauce, oyster sauce, sesame oil and sugar. Set aside.
In a large skillet or wok, heat the oil.
If using chicken, cook the chicken for 3 minutes. Drain any liquid.
Add the cabbage, carrots, green onions and celery.
Cook for 5 - 10 minutes over medium heat until veggies are tender-crisp.
Add the cooked pasta and toss to combine.
Add the sauce and toss to coat the veggies and pasta.
Serve warm....but it’s good reheated, too!