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Chow mein in a bowl on a wooden place mat

Chow mein

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Rating: 5 out of 5.115 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus marinating
  • Easy
  • Serves 4

A classic Chinese dish of stir-fried egg noodles with shredded chicken breast. Experiment with different fish, meat or vegetables

Nutrition: per serving
NutrientUnit
kcal399
fat18g
saturates4g
carbs41g
sugars3g
fibre3g
protein18g
salt4.2g
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Ingredients

For the marinade

  • 2 tsp light soy sauce
  • 2 tsp Shaoxing rice wine or dry Sherry
  • 1 tsp sesame oil
  • ½ tsp freshly ground white pepper

Method

  • STEP 1

    Cook 225g egg noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water. Drain thoroughly, toss them with 1 tbsp sesame oil and set aside.

  • STEP 2

    Combine 100g chicken breasts, cut into fine shreds, with 2 tsp light soy sauce, 2 tsp Shaohsing rice wine or dry sherry, 1 tsp sesame oil, ½ tsp white pepper and ½ tsp salt for the marinade, mix well and then leave to marinate for about 10 mins.

  • STEP 3

    Heat a wok over a high heat. Add 1 tbsp groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds.

  • STEP 4

    Stir-fry for about 2 mins and then transfer to a plate.

  • STEP 5

    Wipe the wok clean, reheat until it is very hot then add 1½ tbsp groundnut oil.

  • STEP 6

    When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds.

  • STEP 7

    Add 50g finely shredded mangetout and 50g finely shredded prosciutto, and stir-fry for about 1 min.

  • STEP 8

    Add the noodles, 2 tsp light soy sauce, 2 tsp dark soy sauce,1 tbsp Shaohsing rice wine or dry sherry, ½ tsp white pepper, ½ tsp golden caster sugar, 2 finely chopped spring onions and 1 tsp salt.

  • STEP 9

    Stir-fry for 2 mins. Return the chicken and any juices to the noodle mixture. Stir-fry for about 3-4 mins or until the chicken is cooked.

  • STEP 10

    Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.

Goes well with

Recipe from Good Food magazine, February 2015

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Overall rating

Rating: 5 out of 5.115 ratings
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