Chicken chow mein

Chicken chow mein

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(71 ratings)

Prep: 30 mins Cook: 35 mins


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


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-


    For the sauce

    • thumb-size piece fresh root ginger



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 2 garlic cloves
    • 3 tbsp tomato ketchup
    • 2 tbsp oyster sauce
    • 2 tbsp reduced-salt soy sauce
      Soy sauce

      Soy sauce

      soy sor-s

      An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

    For the noodles

    • 1 large red pepper
    • 5 spring onions
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • half a 400g bag beansprouts


      been sp-rowts

      The two most common beansprouts are the green-capped mung bean

    • 1 large or 2 small chicken breasts
    • 3 nests medium egg noodles
    • 1 tbsp sunflower oil
      Sunflower oil

      Sunflower oil

      Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…


    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.

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    Comments, questions and tips

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    Manda82's picture
    15th Jun, 2018
    I made this last night with a few amendments but it was beautiful and went down well with other half. I coated the cubes chicken in Chinese 5-spice before frying. I made the sauce as directed (using ginger purée, 2tsp) but I doubled the liquids and added 50ml of water ensuring there was plenty of sauce. I cooked the stir fry in sesame oil and I also added mushrooms and a yellow pepper. So easy:
    9th Nov, 2016
    I like this recipe, I put my garlic and ginger and sauces in my nutri bullet and blast it for 3 seconds this gets all the flavour of the ginger and garlic into the sauce. Genuinely tastes better than the takeaway. Trying it with water chestnuts tonight as I really like them.
    Beware the cook
    28th Sep, 2015
    Nice recipe, when I made I used double quantities of sauce and substituted oyster sauce for sesame oil and the pepper for Jalapenos, it was delicious with a nice warm kick.
    22nd Feb, 2015
    Really enjoyed this. Great for a weekday meal. I added a few more veggies and less noodles as just for two. Next time I will make more sauce.
    13th Feb, 2014
    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!!
    11th Jul, 2013
    Too many noodles and lacked in flavour not a recipe I'd rush to make again
    Beware the cook
    28th Sep, 2015
    I found that also, so I made double amounts of the sauce, used regular soy sauce (rather than reduced salt) and added a dash of sesame oil with chopped jalapenos, worked a treat :P
    27th Jun, 2013
    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
    10th Apr, 2013
    We love this recipe, simple yet satisfying for all ages :)
    24th Mar, 2013
    Very average recipe - not much better than shop bought sauce


    19th Apr, 2020
    Can this recipe be frozen?
    Esther_Deputyfoodeditor's picture
    22nd Apr, 2020
    Hey, Esther from the food team here! Unfortunately we wouldn't recommend freezing this recipe! You can find many freezable recipes in our recipe collections though. Thanks for your question!
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