Desi Style Chicken Chow Mein

Some recipes just belong to the everyday moments at home, and for me, Desi-style Chicken Chow Mein is one of them.

It wasn’t a dish we saved for parties or big family gatherings—it was something we enjoyed just among ourselves on quiet evenings at home. I can still remember the sizzle of vegetables hitting the pan, the comforting aroma of black pepper and soy drifting through the kitchen, and the way my mom would toss it all together with the kind of ease that only comes from making a dish countless times. Her version was simple, comforting, and exactly what we craved after a long day.

This recipe is my own take on that childhood favorite—a little different from the way my mom made it, but carrying the same spirit. The tender noodles, spiced chicken, and crisp vegetables all come together in a savory sauce that feels both familiar and new at the same time. Every bite brings me back to those cozy dinners at home, reminding me that some recipes are more than just food—they’re memories we get to hold on to and recreate in our own kitchens.

Print

Desi Style Chicken Chow Mein

Course Main Course

Cuisine Asian, Fusion, Indian, Pakistani

Keyword Asian, Chicken, Fusion, Indian, Main Course, Main Entree, Noodles, Pakistani, Vegetables

Servings 4 Servings

Ingredients

• 1 pound chow mein noodles or stir-fry style noodles
• 2 tablespoons soy sauce
• 1 tablespoon hoisin or oyster sauce
• 1 tablespoon chili garlic sauce
• 1½ teaspoons distilled white vinegar
• 1 teaspoon dark soy sauce, optional
• ½ cup neutral flavored oil
• 1 pound boneless skinless chicken breasts or thighs, cut into bite-size pieces
• 4 cloves garlic, minced
• ½ teaspoon ground black pepper
• ¼ teaspoon ground white pepper
• Salt, to taste
• 2 carrots, julienned
• 2 bell peppers, any color, julienned
• 4 spring onions, sliced, whites and greens separated
• ¼ cup chopped cilantro

Instructions

1. Cook the noodles according to package instructions. Drain, rinse with cold water, and set aside.

2. In a small bowl, whisk together soy sauce, oyster sauce, chili garlic sauce, white vinegar, and dark soy sauce (if using). Set aside.

3. In a large pot, warm the oil over medium high heat. Add chicken, garlic, black pepper, white pepper, and salt. Saute until the chicken is nearly cooked through, about 3 to 5 minutes. Add carrots, bell peppers, and whites of the spring onions. Saute until the chicken is cooked through (the vegetables will remain crisp), about 2 minutes.

4. Add prepared noodles and sauce. Toss to combine, and adjust seasonings as needed. Garnish with greens of spring onion and cilantro.