Chicken chow mein

Name: Chicken chow mein
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: China
Ingredients: 300 g Chinese egg noodles; 2 Chicken breasts, thinly sliced; 200 g Chinese cabbage, shredded; 1 Carrot, in matchsticks; 150 g Bean sprouts; 4 Spring onions, sliced; 2 cloves garlic; 1 tbsp Fresh ginger, grated; 3 tbsp Soy sauce; 2 tbsp Oyster sauce; 1 tsp Sesame oil; 1 tsp Cornflour; 3 tbsp Vegetable oil

Egg noodles stir-fried in a smoking wok with chicken, cabbage and a glossy soy and oyster sauce.

35 min20 prep · 15 cook
EasyDifficulty
530 kcalper serving

Ingredients

4 servings

Chinese egg noodles300 g
Chicken breasts, thinly sliced2
Chinese cabbage, shredded200 g
Carrot, in matchsticks1
Bean sprouts150 g
Spring onions, sliced4
garlic2 cloves
Fresh ginger, grated1 tbsp
Soy sauce3 tbsp
Oyster sauce2 tbsp
Sesame oil1 tsp
Cornflour1 tsp
Vegetable oil3 tbsp

Missing something? Ingredients with × can be left out.

Steps

1
Toss the chicken with 1 tbsp of soy sauce and the cornflour.
2
Cook the noodles as the packet says, drain and rinse under cold water.
3
Stir-fry the chicken in a very hot wok with the oil until golden, then set aside.
4
Stir-fry the garlic, ginger, carrot and cabbage for a couple of minutes.
5
Add the noodles, chicken, remaining soy sauce and oyster sauce and toss until everything is hot and glossy.
6
Finish with the bean sprouts, spring onions and sesame oil and serve straight away.

Tips and questions

Why is my chow mein soggy?: The wok wasn’t hot enough or was overcrowded. Drain the noodles well and stir-fry in batches over high heat.
Can I use other noodles?: Yes, thin spaghetti cooked al dente works; for gluten-free, use rice noodles and tamari instead of soy sauce.
How long do leftovers keep?: Up to 3 days in the fridge; reheat in a hot pan rather than the microwave to keep the noodles from going limp.

Your screen stays on while you cook.

Chicken chow mein

Ingredients

Steps

You may also like