Take ½ liter water in a boiling pot. Heat it over medium flame. Place the dry noodles in the water when it starts boiling. Boil up them for 2-3 minutes or up to soften the noodles. Don’t make them extra soft.
Now drain hot water and wash with cold water. Now add 1 tbsp of cooking oil and mix them with the noodles.
Take veggies and sliced them into thin size. Chinese restaurant-style chicken chow mein we use three to four types of vegetables like cabbage, broccoli, carrot, and beetroot.
In another pot, take a chicken breast and cut it into small cubed size.
Heat 3-4 tbsp cooking oil in a big size skillet over medium flame. Place the chicken breast in the skillet. Sprinkle salt and stir fry them for 4-5 minutes.
Add sliced onion and veggies in the skillet, mix them well. Sprinkle spices then stir fry for 2 minutes over a high flame.
Pour sauces (oyster sauce, tomato ketchup, and dark soya sauce) and cook for another 2 minutes then add spring onion and mix well. Place the boiled noodles in the frying pan, mix well with veggies and chicken. Stir fry them for 2-3 minutes over a high flame.
Remove the chow mein from the skillet and place it on a plate. Now the chicken chow mein is ready to serve. Allow them to cool down at room temperature then serve.