Chicken chow mein

Chicken chow mein

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(42 ratings)

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Cooking time

Prep: 30 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

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

  • 1 large red pepper
  • 5 spring onions
  • half a 400g bag beansprouts
  • 1 large or 2 small chicken breasts
  • 3 nests medium egg noodles
  • 1 tbsp sunflower oil

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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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Comments

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kategoudy's picture

I've just made this for the first time tonight and am hooked! The prep and cook times are spot on for a change but it's really very simple to put together and tastes great. I'm not keen on spring onions so threw in a chopped shallot at the same time as the red pepper and substituted fresh beansprouts for tinned - tasted superb!!

Klarkmin's picture

Too many noodles and lacked in flavour not a recipe I'd rush to make again

TommyyyS's picture

A* recipie amazing!!
Made this for me and my girlfriend and it was better than any take away!
I'm 20 years old and only ever cooked spagbol
And manged to pull this off with ease!
Easy!

JDS's picture
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We love this recipe, simple yet satisfying for all ages :)

amyhoare's picture
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Very average recipe - not much better than shop bought sauce

pab3032's picture
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Excellent sauce recipe!!! Use a wok and cover to steam veg
Kids Love it, Tomato Sauce brilliant!!
Have cooked this 6 or more times and have made the following enhancements: Use fresh Rice Noodles and mix in near the end add thin strips of carrot, mangetout,green beans etc, also remove Beansprouts & spring onions (kids don't like them) and add a cup of water with the rice noodles, makes the sauce go further!! Cover the wok for 5 mins to steam the veg.

oatcakesaj's picture

I substituted oyster sauce for fish sauce, ana green beans for bean sprouts. Quick, easy and tasty.

76mazza's picture
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This is such a delicious easy stir fry sauce to cook with!... I've used it several times now but just the other night I totally missed out the ginger and cooked my meat etc. in sesame oil... lush!

soozle123's picture

Made this with just veggies for lunch for myself and my 2year old son. Far too many noodles, even if I was feeding my partner too. I would either double up on sauce or ditch one lot of noodles as ended up being dry, but still really tasty! Will definitely make again!!!

sylvia's picture
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I was really disappointed with this meal. There was far too many noodles and even the kids said that the flavours were too bland. Sorry will not be making this again.

denisejura's picture
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I made double the amount as we are 5 in our family. The older children (4&5) didn't seem taken with it but the little one (15month) loved it. For me it could have had a little more flavor but will def do t again as it is so much nicer then a take away!

tarinb's picture
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I done most of the prep and my 9 yrs old put it together. She was delighted at the result. Actually the whole family enjoyed it. Great easy midweek recipe.

footystar1999's picture

looks great so i will try and make it asap! xx crossed fingers i will like it x

chill1's picture

Totally delicious, whole family loved it. I added mushrooms for more veg. Will def make again.

kbh4031's picture
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Easy to Make All the family loved it.
Will be making again

team-tinkerbell's picture
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Cooked this yesterday evening for family and everyone loved it, even my 2 year old toddler. Used prawns instead of chicken as I had them in the freezer already. Will make that again definetly.

levislevis's picture
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made as directed and one veggie version, both a hit

zhagan's picture
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simple, quick and tastes great

jessss's picture
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Loved this recipe! I didn't have any Ginger so left it out, and I don't like bean sprouts so I left them out as well. But I added mushrooms and carrots(they needed to be used up!) and instead of spring onions I used a half a red onion, since I halved the recipe. And it didn't take 35 mins to cook!!!

shahstar's picture

yummy i am twisting the recipe for my prawn loving dad instead having of chicken im having prawns

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