Oodles of Asian Noodles – Chicken Chow Mein & Korean Chap Chae

September 1, 2020

Author: KatieChin

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Hey Cooped Up Cooking with Katie & Becca Fans!!  Here are the recipes from today’s show!

Chicken Chow Mein


  • 8 oz (250 g) boneless skinless chicken breast or thigh, cut into thin strips
  • ¼ teaspoon salt
  • ⅛ teaspoon white pepper
  • 1 teaspoon peeled and minced fresh ginger
  • 1 teaspoon + 2 tablespoons all-purpose cornstarch, divided
  • 4 oz (100 g) sugar snap peas
  • 2 oz (50 g) white button mushrooms, sliced
  • 6 oz (150 g) bean sprouts, ends trimmed
  • 2 tablespoons oyster sauce
  • ¼ teaspoon sugar
  • 6 oz (175 g) dried egg noodles or 10 oz (330 g) fresh egg noodles (page )
  • 4 tablespoons oil, divided
  • 1 garlic clove, minced
  • 1 cup (250 ml) Basic Chicken Stock (page  ) or store-bought


Toss the chicken with the salt, pepper, ginger and 1 teaspoon all-purpose cornstarch. Cover and refrigerate for 20 minutes.

Cook snow peas in boiling water until tender, about 1 minute. Using a slotted spoon, transfer the sugar snap peas to an ice bath until cool.  Drain and set aside.

In a small bowl, combine the oyster sauce, remaining 2 tablespoons all-purpose cornstarch and sugar.

Bring a large pot of water to a boil over high heat. Add the noodles and cook until almost al dente, about 5 minutes for dried noodles, 3 minutes for fresh. Drain well and set aside.

Heat half the oil in a wok or skillet over medium-high heat. Add the noodles and separate to cover the bottom of the pan forming a large pancake.  Brown, about 3 minutes, and turn over.  Brown the other side for 3 minutes.  Transfer to a platter.

Heat the remaining oil in the wok or skillet over medium-high heat. Add the chicken and garlic and stir-fry for 1 minute.  Add the mushrooms and bean sprouts and stir-fry for 2 minutes.  Add the chicken stock and heat until boiling.  Add the all-purpose cornstarch mixture and stir until thickened and all the ingredients are nicely coated.  Add the reserve sugar snap peas and stir-fry 30 seconds.  Dish and serve immediately.

Korean Chap Chae


  • 8 oz sweet potato noodles or dried cellophane noodles (might be called glass noodles or Chinese vermicelli)
  • 1 small white onion, sliced thinly
  • 2 cloves garlic, minced
  • 6 oz filet mignon, sliced into thin strips
  • 1/2 pound baby spinach, parboiled
  • 1 carrot, cut into matchsticks and parboiled
  • 2 scallions, finely chopped
  • 3 tbsp sesame oil
  • 3 tbsp soy sauce
  • 2 tbsp sugar
  • toasted sesame seeds for garnish


Cook noodles according to package directions.

Heat a wok or large skillet over medium high heat. Add 1 tbsp of the oil and swirl to coat. Add the onion and garlic and stir-fry until fragrant, about 30 seconds. Add the beef and stir-fry for 1 minute.

Add the remaining oil and then the vegetables and scallions. Stir-fry for 3-4 minutes. Add the sesame oil, soy sauce and sugar. Toss to coat for 30 seconds. Dish out onto a platter and garnish with sesame seeds.