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Rhode Island Chow Mein Sandwich
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Rhode Island Chow Mein Sandwich

Rhode Island Chow Mein Sandwich

Ingredients

  • 1 pound boneless, skinless chicken thighs, cut into thinstrips
  • 2 tablespoons soy sauce (divided)
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 2 teaspoons cornstarch
  • 2 tablespoons neutral oil (canola, veg, etc.)
  • 2 cups cabbage, thinly shredded
  • 1 cup carrots, cut into matchsticks
  • 1 small onion, thinly sliced
  • 5 green onions, thinly sliced lengthwise
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 8 ounces chow mein noodles (or thin spaghetti if that’s whatyou’ve got)
  • 1/4 cup chicken stock
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • Buns (or chopsticks) for serving

Directions

  1. Combine the chicken with 1 tablespoon of the soy, the Shaoxing and cornstarch – mix well and let sit 15 minutes
  2. Boil the chow mein noodles until just al dente, then drain, rinse and toss with a little oil so they don’t stick together
  3. Heat a wok or big pan until just smoking, add 1 tablespoon neutral oil and stir-fry the chicken until mostly cooked, then remove to a plate
  4. Add another splash of oil, toss in the onion, carrot and cabbage and cook 2–3 minutes until softened but still with a little bite, then add the garlic and ginger, stir quickly 30 - 45 seconds or until you really smell it
  5. In a small bowl mix the stock, oyster sauce, remaining soy and sesame oil
  6. Put in the chicken and noodles into the pan and pour in the sauce  - then toss everything until glossy, saucy, and gorgeous
  7. Toast buns, fill em with the chow mein and away you go
  8. Or just say fxxk it, and eat the chow mein out of a bowl

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