Chow MeinNagi Pressure Cooker Recipe
Quick and flavorful chicken chow mein made in a pressure cooker using tender chicken, cabbage, bean sprouts and a savory sauce. Ready in just 15 minutes for a satisfying, Asian-inspired dish!
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 200 g chicken breast or thigh fillets thinly sliced
- 4 cups green cabbage finely shredded
- 1 ½ tablespoon peanut oil or similar 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 mixed with 2 teaspoon cornstarch
- 1 ½ tablespoon soy sauce
- 1 ½ tablespoon oyster sauce
- 1 ½ tablespoon Chinese cooking wine or Mirin
- 2 teaspoon sugar 1 teaspoon if using Mirin
- ½ teaspoon sesame oil
- white pepper to taste
Instructions
Instructions
- Mix cornstarch and water to make the slurry and set aside.
- Cook chow mein noodles per package instructions, drain and set aside.
- Heat 1 tablespoon oil in wok/skillet over high heat. Stir-fry chicken for 2-3 minutes until cooked through. Remove and set aside.
- In same wok add remaining oil and garlic. Stir-fry 15 seconds until aromatic.
- Add cabbage and carrot. Stir-fry 2-3 minutes until slightly softened.
- Return chicken to wok and add noodles, bean sprouts, and green onions.
- Pour in slurry and sauces. Stir-fry 1-2 minutes until heated through and sauce thickens.
- Drizzle sesame oil and sprinkle white pepper. Toss to combine and serve.
Notes
Quick release pressure at finish to keep noodles perfectly tender. Store leftovers in fridge for 3 days or freeze up to 1 month. Reheat on low heat with splash of water or oil to keep moist.