Chow mein in a bowl on a wooden place mat

Chow mein

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(37 ratings)

Prep: 10 mins Cook: 20 mins plus marinating


Serves 4

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

Nutrition and extra info

Nutrition: per serving

  • kcal399
  • fat18g
  • saturates4g
  • carbs41g
  • sugars3g
  • fibre3g
  • protein18g
  • salt4.2g
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  • 225g dried or fresh egg noodles
  • 1 tbsp sesame oil, plus 1 tsp
  • 100g boneless, skinless chicken breasts, cut into fine shreds
  • 2½ tbsp groundnut oil
  • 2 garlic cloves, finely chopped
  • 50g mangetout, finely shredded
    Mangetout with papaya & beansprouts on a white plate



    The French name tells you all; it means ‘eat it all’. Mangetout properly means a…

  • 50g prosciutto or cooked ham, finely shredded



    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 2 tsp light soy sauce
  • 2 tsp dark soy sauce
  • 1 tbsp Shaohsing rice wine or dry sherry
  • ½ tsp freshly ground white pepper
  • ½ tsp golden caster sugar
  • 2 spring onions, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

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

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


  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.

  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.

  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.

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

  5. Wipe the wok clean, reheat until it is very hot then add 1 ½ tbsp groundnut oil.

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

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

  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.

  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.

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

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Comments, questions and tips

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12th Jun, 2018
Oh, Luvaduck! Believe me I don't need gazillions of obscure ingredients, just to make food for my missus and I. Light soy sauce? Then a tad of dark soy sauce? HAH????? Someone's either 'having a giraffe' or has a well-stocked kitchen. (Oh wait, It's Ken Hom...)
8th Aug, 2018
Dear me, what an unnecessary comment. Most people have soy sauce in their kitchen store cupboard and they certainly are not obscure, neither are any of the other ingredients. You obviously have never made this so why comment? It is easy and simple and delicious.
30th Dec, 2017
Just tried this. Used mirin instead of shaoxing wine as I ran out but it was still delicious and all the family enjoyed it. Thank you!
7th Dec, 2017
I loved this recipe as a base .... I added carrots julienned, bean sprouts, more spring onion, red pepper, chilli flakes and oyster sauce. I used 2 chicken breasts and increased the marinade accordingly. This comfortable served 2.
Kathryn s
9th Sep, 2017
I would agree with the comments about it only really being the basis for a dish rather than the completed article. it could definitely do with more sauce. Will do again but with more sauce and maybe some ginger.
VanillaSpice81's picture
25th Jul, 2017
We really enjoyed this dish. Used 250g pack of egg noodles and 300g pack chicken breast (two breasts). Increased other ingredients by half. Omitted ham and added chestnut mushrooms. Added a two egg omelette. I thought the wine would be too pungent but it came out fine. I think the spring onion finished it nicely. I'd have it with garlic sauce (water based) next time and some chilli too! Easy to make if all your ingredients are already prepared and ready to go.
Niamh_Allen_180's picture
16th Apr, 2017
It was really nice although I think it would be better with a few more ingredients and flavours, I had to dump tons of sweet chilli sauce on mine to make it interesting, but don't let me put you off, it has the potential to be a wonderful dish.
zoesmum025's picture
29th Mar, 2017
I have given credit to this particular recipe for the meal I made last night because it was my inspiration. But in truth, it little resembles that of Ken Hom! I used turkey instead of chicken, balsamic vinegar instead of rice wine, rapeseed oil instead of groundnut, one lot of soy sauce and different veg. It was lovely!
Minoo's picture
6th Feb, 2017
I agree this doesn't serve 4! Ideally I think it would serve 3, but it was a Friday night so we just split it between 2... Was a bit oily perhaps (and that's even though I forgot the final bit of sesame oil) and the white pepper was a bit overpowering.
12th Jan, 2017
Really good recipe except for all the salt! would definitely make again but would reduce the pepper and take out the salt altogether.


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VanillaSpice81's picture
25th Jul, 2017
I added a two egg omelette and slightly increased the ingredients by another half and got four good portions. Used 300g chicken breast. Added chestnut mushrooms. We really liked the flavours, it reminded me of the fried noodles I eat in Mauritius which is served with a garlicky water based sauce, and some chilli would top it off. Definitely need the spring onion if you like your herbs. Would make again and again, using different veg, and would also shred the chicken even more than I think is needed as it expands when cooked. Tasty!