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"We are making a classic Chinese-American, really fun supper," says Rach. "Oh my God, chicken chow mein, people!" Along with the noodles and chicken, she adds cabbage, carrots and bean sprouts. The dish is so good and so quick and easy. To make it even easier, start with pulled rotisserie chicken meat instead of the raw cutlets. We'll never tell! 

For more popular MYOTO (make your own takeout) dishes from Rach, check out her Spicy, Limey Larb and Beef 'n' Broccoli with Charred Scallion


For the Noodles:
  • Two 6-ounce packs egg chow mein noodles or 12 ounces vermicelli
For the Sauce:
  • About ¼ cup oyster sauce
  • 2 tablespoons light soy sauce
  • 2 tablespoons dark soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch mixed into a splash of 1 cup warm chicken bone broth, then use the remaining broth to temper 1 egg, beaten
For the Stir-Fry:
  • ¼ cup peanut oil
  • ½ pound thin cutlets of chicken breast, thinly sliced, or pulled rotisserie chicken
  • Salt and white pepper
  • ½ cabbage, shredded
  • 1 large carrot
  • A couple cloves garlic (optional), crushed
  • 1 package (1 cup) fresh bean spouts
  • 1 bunch thin leeks or scallions, cut into thirds, thinly sliced lengthwise and put in cold water to curl


Serves: 4


For the noodles, cook to package directions, then cold shock and reserve.  

For the sauce, whisk up the oyster sauce, soy sauces, sesame oil and sugar. Make a slurry with the cornstarch and a splash of the broth and temper the egg with remaining broth and reserve.   

For the stir-fry, heat the oil in large skillet.

Premium RUST-RESISTANT™ Cast Iron Skillet

Premium RUST-RESISTANT™ Cast Iron Skillet

Rachael Ray

Add the chicken, season with salt and white pepper, then brown and remove. Add cabbage, carrots and garlic (if using), season and soften. Add the bean sprouts and thin leeks or scallions, toss 2 minutes, then add the noodles and crisp a bit. Add sauce, tempered egg, cornstarch slurry and chicken. Toss with sauce to combine and serve.