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Crispy air fryer chow mein with Mongolian chicken recipe
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Quick and easy homemade Chinese takeout using your trusty air fryer! Crispy chow mein noodles topped with tender marinated meat - a crowd favorite made effortlessly without overcrowding your stovetop.
Ingredients:
  • 400g pkt Asia Singapore Noodles
  • 36.40 gm peanut oil
  • 15.00 gm cornflour
  • 500g chicken breast fillets, thinly sliced
  • 60ml (1/4 cup) Chinese rice wine
  • 42.00 gm salt-reduced soy sauce
  • 1 Chicken Style Stock Cube, crumbled
  • 2cm piece ginger, finely grated
  • 32.00 gm brown sugar
  • 1 red onion, cut into thick wedges
  • 4 green shallots, cut into 4cm lengths
  • 1.50 gm sesame seeds
Instructions:
  • In a large heatproof bowl, soak noodles in boiling water for 2 minutes. Use a fork or chopsticks to gently separate the strands. Drain the noodles and return them to the bowl. Drizzle half of the peanut oil over the noodles and toss well to coat evenly.
  • Arrange the noodles evenly in the air fryer basket. Air fry at 200C, flipping halfway, until crispy, about 16-18 minutes.
  • In a medium bowl, mix 1 tbsp of cornflour with the chicken. In a separate medium jug, combine rice wine, soy sauce, stock cube, garlic, ginger, sugar, remaining cornflour, and 1/4 cup water to create a flavorful sauce.
  • In a hot wok or large frying pan, sizzle the chicken in two batches with 2 tsp of oil until golden and fully cooked, about 2-3 minutes. Place the cooked chicken in a heatproof bowl and clean the wok.
  • In a hot wok, sizzle red onion and white parts of green shallot until slightly charred. Add chicken back to the wok along with soy sauce mixture, cook until the sauce thickens, and the chicken is heated through. Finish with the green parts of green shallot.
  • Top noodles with flavorful chicken mixture and sprinkle with aromatic sesame seeds.

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