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  • Writer's pictureThe Farmer's Wife

Easy Chinese Chow Mein- Bok Choy


  • 16 ounce fresh chow mein noodles or 8 ounces dried spaghetti cooked according to instructions

  • 2 tablespoons olive oil divided

  • 1 lb boneless chicken breast cut into 1" cubes

  • 3 garlic cloves minced

  • 1/2 tablespoon minced ginger

  • 1 green onion sliced thinly

  • 2 small shallots finely chopped

  • 1 red bell pepper sliced thinly

  • 1 medium carrot sliced into thin matchsticks

  • 2/3 cup Shanghai bok choy washed and sliced thinly

  • 1/2 cup snow peas trimmed


Keep in mind if you're trying to save some time you can buy chow mein sauce at the store. I know we often 'cut corners' during the farm season because we're busy. This is a great example of an easy way to make eating healthy a little easier.

  • 1 tablespoon corn starch omit if low carb

  • 2 tablespoons oyster sauce

  • 2 tablespoons soy sauce can substitute with coconut aminos or tamari

  • 2 teaspoons brown sugar

  • 3 teaspoons fish sauce

  • 2 teaspoons Mirin or Chinese cooking wine or dry sherry

  • salt and pepper to taste

  • 1/4 cup water and reserve another 1/2 cup water to thin out the sauce


  1. In a medium bowl, whisk together ingredients for the sauce. Pour half over chicken in another bowl and marinate for at least 30 minutes. Reserve remaining sauce.

  2. Prepare noodles according to package directions.

  3. In a large non-stick pan or wok, heat 1 teaspoon of oil over medium-high heat. Add chicken and saute for 2-3 on each side, until browned. Remove chicken and set aside on a serving plate.

  4. Swirl in another teaspoon of oil and add garlic and ginger. Stir-fry for 1 minute or until fragrant, add green onions and shallots and stir-fry for another minute. Add bell peppers, carrots, bok choy, and snow peas and stir-fry for 2-3 minutes, until vegetables are tender with a slight crisp. Transfer vegetables to serving platter.

  5. Return pan to wok and add 2 teaspoons of oil. Add noodles and stir-fry for a minute. Pour reserved sauce and toss with tongs. Return chicken and vegetables to pan and coat with sauce. Once the sauce boils and thickens up, turn down heat and adjust seasonings. Add more water if the sauce is too thick.

  6. Serve with sesame seeds and top with a sprinkle of sliced green onions, if desired.

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