Chicken chow mein

Chicken chow mein

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(41 ratings)

By

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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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avhoare's picture

Lovely recipe although first time I tried it, it tasted a little dry. Next time increased the sauce and water content slightly and was perfect. Would recommend it to my friends.

vicky1981's picture
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well this going to be fun because i like cooking

clamic's picture
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Great recipe. After cooking the noodles I drain and add cold water to stop noodles cooking any more. used 4 table spoons of oyster sauce and Japanese Kikkomon soy sauce (less salty than Chinese), a squirt of tomato sause and then equal amount of water. Used sliced onion and added peas. Used three nests for three people, two would have been enough. Enjoyed very much

domanic190279's picture
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this was great tasting easy dish, i only used 2 nests of noodles which was enough for 2 plus side plate for my 1yr old. i added mushrooms grated courgette and green peppers as i didnt have beansprouts. i also sprinkled 5 spice on the chicken as someone previously suggested, will definately be making this again

wendy1427's picture
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I was a bit disapointed to be honest, nice enough but was expecting more.

curryman1955's picture

made this now so many times for family &friends everyone loves it, it is so good we never go to the take away now this is just as tasty

donnalovescheese's picture
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Very easy and extremely tasty mid-week meal. However, the number of servings on this recipe has got to be wrong. I used just 2 noodles nests instead of the recommended 3 and this recipe still served 3 people easily.

mbeckwith84's picture

Great recipe- Keep them coming

Many thanks

jenny3704's picture
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Me and my husband really enjoyed this!! It is really tasty, and any veg can go in it, whatever you have laying in the fridge. I cant have the greasy takeaway any more, so this is just as good!!

herculite's picture

Will make this again, I added chinese 5 spice and also extra mange tout and mushrooms, to help top up our 5 a day.

itrynity's picture
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My whole family enjoyed this, simple and straight forward to make and tasted lovely.

teamsnafu's picture

Used powdered ginger, garlic and onions ( 1tsp, 2 tsp, 2 tsp) and a drop of worcester sauce in place of oyster and it was as good as our local Take-away.. definate to cook again.

crcfle's picture
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Excellent simple recipe. Have used it a couple of times now and the good thing about it is that you can tweak it to the taste you like. I add a chilli and corriander to it. Also good for using left over chicken, pork or beef after a sunday dinner. Definatly a keeper.

curryman1955's picture

brilliant i've made this many times with various additions, always put in whatever we have in fridge ,ie mushrooms &any other veg we have. also use a bag of asda stir fry veg ,this is as good as any take away i've ever had.

leandas2007's picture
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Good light meal, I sprinkled the chicken with 5 spice and the dish was a success :-)

vix1112's picture
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This was really nice, I wasn't sure if my boyfriend was going to like it but he loved it. Will definately have it again very soon!!!

littlelouise's picture
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YUM - My partner and I both really enjoyed this and it was so simple.

clujud's picture
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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

dlockhart's picture
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Made this with quorn and used 3 nests of noodles... Far too many noodles so it seemed dry.

Wouldn't bother making it again.

happyapples's picture
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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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