Chicken chow mein

Chicken chow mein

As part of our 'Cooking with Auntie Sara' series, Sara Buenfeld shows the kids how to make the classic takeaway favourite

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 35 mins

Method

  1. Use a potato peeler to remove the skin from the ginger. Discard skin, then carefully grate 1 tbsp from the root. Put in a bowl, crush in the garlic, and add the ketchup, oyster sauce, soy sauce and 3 tbsp water. Stir.
  2. Use a sharp knife to cut the pepper into quarters on a board. Remove the seeds and stalk, then slice diagonally into strips. Cut the ends from the spring onions, and cut the green and white of the onion lengthways. Open the bag of beansprouts. Cut the chicken into bite-size pieces.
  3. Boil a large pan of water on the hob. when the water is boiling, drop in the noodles, turn off the heat and set the timer to 4 mins. when the time is up, drain in a colander or a large sieve in the sink. ask an adult to help you.
  4. With everything prepared, you can now start cooking. Heat the wok - it's hot enough when it starts to smoke. add the oil and chicken. Use a wooden spoon to keep moving the chicken around the wok until it is half white, half pink. add the pepper and stir-fry for a further 1 min.
  5. Pour the sauce into the wok and stir well until bubbling.
  6. Add the noodles, beansprouts and spring onions a handful at a time, then toss into the sauce until it is well coated, stirring constantly until the beansprouts wilt. Serve in bowls - an easy way is to use tongs.

Recipe from Good Food magazine, September 2008.

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Latest comments and suggestions

Results 1-20

  • Binder photo Viv1945

    23 September 2008

    Viv1945 commented on this recipe

    Doesn't say how many it serves ?

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  • Binder photo pauline

    23 September 2008

    pauline rated and commented on this recipe

    4 stars

    Usually it is 1 noodle nest per person, this could serve 2 people depending how big a serving u want. You could add some mushrooms to make it go further.

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  • Binder photo Rog

    26 September 2008

    Rog rated and commented on this recipe

    4 stars

    I enjoyed this. I used two noodle nests and cooked it for two people. It was just about the right amount.

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  • Binder photo Beth

    01 October 2008

    Beth rated and commented on this recipe

    5 stars

    Thought it was nice - quite a lot of noodles though using 3 nests - would use two in future. Like the idea of adding mushrooms.

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  • Binder photo Frantic Flapjack

    03 October 2008

    Frantic Flapjack rated and commented on this recipe

    3 stars

    Did this for 4 people and used 4 nests of noodles. Plenty for a light dinner. Very quick and tasty. Yum.

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  • Binder photo Allmine

    06 October 2008

    Allmine rated and commented on this recipe

    5 stars

    I thought this was lovely except I went over the top with the ginger. Will definately make again with a little less ginger this time.

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  • Binder photo Traveller

    26 October 2008

    Traveller rated and commented on this recipe

    4 stars

    A nice and easy midweek dinner. Next time I will sprinkle the chicken with 5 spice before cooking. Would be nice with pork fillet too.

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  • Binder photo Traveller

    31 October 2008

    Traveller commented on this recipe

    Made this again last night and sprinkled the chicken with 5 spice following my previous thought and it elevated it to 5 stars!!!!! This will be one of our favourites now, quick and tasty.

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  • Binder photo Debim

    07 November 2008

    Debim commented on this recipe

    Tried this with the family and they loved it... Thanks

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  • Binder photo fisheyes

    08 November 2008

    fisheyes rated and commented on this recipe

    4 stars

    Easy recipe that tastes great. So much healthier then a takeaway and with none of the takeaway grease. Nice one.

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  • Binder photo somesaycocoa

    27 November 2008

    somesaycocoa rated and commented on this recipe

    5 stars

    Lovely, simple and quick recipe. I cooked this for 2 people and will definitely tone down the ginger in future.

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  • Binder photo emily

    08 January 2009

    emily rated and commented on this recipe

    5 stars

    loved it and easy to vary it with different vegetables. Must admit I used precooked noodles which made it even easier

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  • Binder photo Shiggo

    17 January 2009

    Shiggo rated this recipe

    5 stars

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  • Binder photo Frantic Flapjack

    02 February 2009

    Frantic Flapjack commented on this recipe

    Easy and quick to make - very colourful too and tasted good.

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  • Binder photo vicki

    05 March 2009

    vicki rated and commented on this recipe

    4 stars

    the kids loved it

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  • Binder photo Alison

    21 March 2009

    Alison rated and commented on this recipe

    4 stars

    Tasty, family enjoyed it. Added small chopped chilli. Will do again. Quick, easy and healthy.

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  • Binder photo Dolly

    24 March 2009

    Dolly rated and commented on this recipe

    5 stars

    Made this last night with the sticky lemon chicken and some fried rice and loved it all!! Better than any takeaway. It was a hit with my six year old too!!! Will definitely be making again.

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  • Binder photo Deborah

    20 April 2009

    Deborah rated and commented on this recipe

    1 stars

    Made this with quorn and used 3 nests of noodles... Far too many noodles so it seemed dry. Wouldn't bother making it again.

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  • Binder photo cluju

    28 April 2009

    cluju rated and commented on this recipe

    5 stars

    only used 2 nests of noodles and varied the veg but it was very tasty. My husband requested I make it again soon and he wouldn't eat anything he considered oriental 2 months ago. We'll definitely be making it again

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  • Binder photo littlelouise

    29 April 2009

    littlelouise rated and commented on this recipe

    5 stars

    YUM - My partner and I both really enjoyed this and it was so simple.

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 35 mins

Ingredients

FOR THE SAUCE

  • thumb-size piece fresh root ginger
  • 2 garlic cloves
  • 3 tbsp tomato ketchup
  • 2 tbsp oyster sauce
  • 2 tbsp reduced-salt soy sauce

FOR THE NOODLES

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