Chicken Chow Mein

4 Servings
45 min

Chicken chow mein is probably the most popular Chinese stir-fried noodles in the world. It’s another all-time family favourite and not without good reason. Not only a simple dish to make, but well-rounded, jam-packed with lots of crunchy veggies. It’s also extremely versatile. You can use any veggies or protein you like. A quick, healthy and flavour-packed recipe. It’s a dish that holds a special place as one of the first meals I cooked. This was way back when I was still a young student at university. I used spaghetti instead of noodles and my sauce had only one ingredient, soy sauce. Thankfully, it’s improved since then! When I’m short on time, I know that I can always rely on this really easy-to-prepare dish that always packs a punch of flavour. It’s a basic recipe that any of you can put together in just a few minutes.


Key to the success of this dish is a very hot wok. Your ingredients should be sizzling when tossed in. Another key to success is preparation. A great stir-fry is all about timing. You need to ensure that all the chopping, slicing and mixing is done by the time you get to the wok. The stir-frying process is fast, furious and seriously hot. So you need all your focus on your wok and you need to add ingredients quickly. One more contributing factor to a good chow mein is a really good sauce. Mix and match your veggies according to availability and personal taste. Experiment and make the recipe your own. You might never want to order a take-away again!

Chicken Chow Mein
Chicken Chow Mein
Chicken Chow Mein

Recipe details

  • 4  Servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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Ingredients

Sauce

  • 10ml (2 teaspoons) cornflour
  • 15ml (1 tablespoon) soy sauce
  • 15ml (1 tablespoon) oyster sauce
  • 15ml (1 tablespoon) Shaoxing wine (optional)
  • 10ml (2 teaspoons) sugar
  • 2.5ml (½ teaspoon) sesame oil

Chow Mein

  • 6 egg noodle cakes
  • Boiling water, enough to cover the noodles
  • 45ml (3 tablespoons) peanut oil
  • 3 chicken breast fillets, cut into bite size portions
  • 1 onion, roughly chopped
  • 3 garlic cloves, crushed
  • 2 green chillies, finely sliced 
  • 750ml (3 cups) cabbage, finely shredded
  • 3 carrots, julienned
  • ½ red bell pepper, julienned
  • ½ yellow bell pepper, julienned
  • 3 spring onions, finely sliced
  • 250ml (1 cup) Mung bean sprouts

Instructions


Mix the cornflour and soy sauce in a small mixing bowl.
Add the rest of the sauce ingredients and mix well. 
Pour boiling water over the noodles and cook for 15 minutes.
Drain and rinse under cold running water.
Drizzle with a dash of sesame oil to prevent them from sticking together.
Heat a wok over high heat and add half the peanut oil.
Add the chicken and stir-fry for 5 minutes or until the chicken is cooked and golden brown.
Remove and set aside.
Add the rest of the peanut oil to the wok. Then add the onion, garlic and chillies and stir-fry for 1 minute.
Add the cabbage, carrots and bell peppers, and also stir-fry for 1 minute.
Make sure that the veggies are still crunchy and not soggy.
Return the chicken to the wok.
Make a well in the centre of the wok, add the sauce and thereafter toss in the noodles.
Top with the spring onions and Mung bean sprouts.
Drizzle with a dash of sesame oil

Tips

  • Substitute the peanut oil with cooking oil.
  • You can add whatever veggies you have left in your fridge, such as spinach and mushrooms.
  • Use dry sherry instead of the Shaoxing wine; if both are unavailable, or not part of your dietary requirements, simply leave them out.
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