Chicken chow mein

Chicken chow mein

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(68 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-
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    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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    20th Jun, 2010
    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
    10th May, 2010
    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.
    9th Apr, 2010
    Great recipe- Keep them coming Many thanks
    8th Apr, 2010
    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!!
    15th Oct, 2009
    Will make this again, I added chinese 5 spice and also extra mange tout and mushrooms, to help top up our 5 a day.
    30th Aug, 2009
    My whole family enjoyed this, simple and straight forward to make and tasted lovely.
    22nd Aug, 2009
    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.
    28th Jun, 2009
    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.
    22nd Jun, 2009
    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.
    8th May, 2009
    Good light meal, I sprinkled the chicken with 5 spice and the dish was a success :-)


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