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

vaj1984's picture
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the kids loved it

Frantic Flapjack's picture
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Easy and quick to make - very colourful too and tasted good.

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

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

fisheyes's picture
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Easy recipe that tastes great. So much healthier then a takeaway and with none of the takeaway grease.

Nice one.

mortondebi's picture

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

nuskin's picture
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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.

nuskin's picture
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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.

bumblesquat's picture
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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.

Frantic Flapjack's picture
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Did this for 4 people and used 4 nests of noodles. Plenty for a light dinner. Very quick and tasty. Yum.

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

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

poliachi's picture
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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.

vivienspiteri's picture

Doesn't say how many it serves ?

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