Extra Spicy Chicken Chow Mein and Salt and Pepper Ribs
This Extra Spicy Chicken Chow Mein and Salt and Pepper Ribs recipe is hot, savory, and easy to cook, perfect for a weekend treat or a night off from cooking.
Ingredients
For the Chicken Chow Mein
- 8 oz egg noodles or chow mein noodles
- 1 lb chicken breast, thinly sliced
- 2 cups shredded cabbage and bean sprouts mix
- 1 small carrot, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tsp chili sauce more if you like it hotter
- 2 tbsp oil
- Salt and pepper to taste
For the Salt and Pepper Ribs
- 1 lb pork ribs, cut into bite size
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp white pepper (optional)
- 2 tbsp cornstarch
- 2 tsp chili flakes or chopped fresh chili
- 2 tbsp oil for frying
- 2 green onions chopped
Instructions
Chicken Chow Mein
- Cook noodles according to package. Drain and set aside.
- Heat oil in a wok. Stir-fry garlic until fragrant.
- Add chicken and cook until done.
- Add vegetables and stir-fry for 1–2 minutes.
- Mix in noodles, soy sauce, oyster sauce, and chili sauce. Toss well and heat through.
- Season with salt and pepper, then serve warm.
Salt and Pepper Ribs
- Pat ribs dry. Toss with salt, pepper, and cornstarch until coated.
- Heat oil in a pan or deep fryer. Fry ribs in batches until golden and cooked through.
- Drain on paper towel. Toss with chili flakes and green onions.
- Serve hot with extra pepper if desired.
Notes
Use high heat and a roomy pan for the best stir-fry texture. Cut meat thin so it cooks fast and stays tender. To reduce oil, bake the ribs at 400°F (200°C) for 25–30 minutes until crisp.