Chow MeinNagi Pressure Cooker Recipe
A fast and flavorful chow mein made with tender chicken, crunchy veggies, and saucy noodles – all ready in just 15 minutes using your pressure cooker or wok.
Equipment
- 1 Wok or large skillet for high heat stir-frying
Ingredients
Main ingredients
- 200 g Chicken breast or thigh fillets thinly sliced
- 4 cups Green cabbage finely shredded
- 1 ½ tablespoon Peanut oil or other cooking oil
- 2 cloves Garlic finely chopped
- 200 g Chow mein noodles cooked and drained
- 1 Carrot julienned
- 1 ½ cups Bean sprouts
- 3 Green onions cut into 2 inch pieces
- ¼ cup Water
- 2 teaspoon Cornstarch
- 1 ½ tablespoon Soy sauce all purpose or light
- 1 ½ tablespoon Oyster sauce or hoisin
- 1 ½ tablespoon Chinese cooking wine or mirin
- 2 teaspoon Sugar
- ½ teaspoon Sesame oil
- White pepper to taste
Instructions
Instructions
- Marinate sliced chicken with soy sauce and cornstarch. Let sit for 10 minutes.
- In a bowl, mix soy sauce, oyster sauce, sugar, sesame oil, water, cooking wine, and cornstarch to make the sauce.
- Prepare and drain noodles according to package instructions.
- Heat some oil in wok on high. Stir-fry chicken for 2-3 minutes until nearly cooked. Set aside.
- Add remaining oil along with garlic and green onions. Stir-fry 30 seconds.
- Add in carrot and cabbage. Stir-fry for 2-3 minutes until softened.
- Return chicken and noodles to pan. Pour sauce over mixture and toss together for about 1 minute on high heat.
- Add bean sprouts and green onion tops. Toss briefly until just wilted, about 30 seconds.
- Remove from heat and serve immediately.
Notes
For extra tenderness, use chicken thigh and consider velveting the chicken before cooking. Do not overcook vegetables to preserve their crunch. Sesame oil adds a nutty finish — toasted variety deepens flavor.