Prep Time:
30 Minutes
Cook Time:
10 Minutes
Ready In:
40 Minutes

1 pound (254 grams) fresh bean sprouts
1 tablespoon oyster sauce
1 teaspoon soy sauce
Salt and pepper
1/2 teaspoon cornstarch
2 boneless chicken breasts
Low-sodium chicken broth
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon cornstarch
8 ounces (227 grams) wonton noodles
Bowl of boiling, salted water
2 celery stalks, chopped in 1/2-inch pieces
1 pound (254 grams) broccoli or bok choy, thinly sliced
1/2 onion, finely chopped
1/2 pound (227 grams) fresh mushrooms, sliced
1 sweet red pepper, cut into chunks
1 scallion, finely chopped
Peanut oil
Place 1 pound (454 grams) of fresh bean sprouts in a colander. Rinse them thoroughly, then allow the bean sprouts to drain while you prepare the other ingredients.
Place 1 tablespoon of oyster sauce in a small mixing bowl. Add 1 teaspoon soy sauce, along with salt and freshly ground pepper to taste. Stir in 1/2 teaspoon cornstarch.
Cut 2 chicken breasts into thin strips. Place the chicken strips in the oyster sauce mixture and allow the chicken to marinate for 20 to 25 minutes.
Make the sauce for the chow mein. Place 1/4 cup low-sodium chicken broth into a mixing bowl. Stir in 1 tablespoon soy sauce, 1 tablespoon oyster sauce and salt and pepper to taste. Blend 1 teaspoon cornstarch with 4 tablespoons water, then stir the cornstarch mixture into the sauce. Set the sauce aside.
Place 8 ounces (227 grams) of dry wonton noodles in a bowl of salted, boiling water. Allow the noodles to soften, then drain the noodles thoroughly.
Chop 2 celery stalks, 1 pound broccoli or bok choy, 1/2 onion, 1 red bell pepper and 1/2 pound (227 grams) fresh mushrooms and 1 scallion.
Place 2 tablespoons of peanut oil in a wok. Fry the wonton noodles in the hot oil, one small batch at a time. Remove the noodles.
Place 2 more tablespoons of peanut oil in the wok. Heat the oil, then stir in the marinated chicken strips. Remove the chicken from the pan when the chicken is no longer pink.
Add the chopped vegetables to the wok, one type of vegetable at a time. Remove each vegetables before adding the next vegetable. Add more oil as needed. Stir fry all of the vegetables, except for the scallion. Add salt and pepper to taste. Add 1/4 cup of water and place a lid on the wok when you stir fry the broccoli or bok choy.
Place all of the ingredients in the wok, except for the noodles, sauce and shallot. Stir well, then make a well in the center for the sauce. Stir the sauce, then pour the sauce into the well. Stir again. Add the scallion, stir, then pour the chow mein over the wonton noodles.
Serve the chow mein. Provide soy sauce.


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