;
Chow mein in a bowl on a wooden place mat

Chow mein

  • 1
  • 2
  • 3
  • 4
  • 5
(47 ratings)

Prep: 10 mins Cook: 20 mins 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 and extra info

Nutrition: per serving

  • kcal399
  • fat18g
  • saturates4g
  • carbs41g
  • sugars3g
  • fibre3g
  • protein18g
  • salt4.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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

    Mangetout

    monj-too

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

  • 50g prosciutto or cooked ham, finely shredded
    Prosciutto

    Prosciutto

    proh-shoo-toe

    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

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
scoyne91
4th Feb, 2019
This was good but definitely didn't need the addition of salt and definitely doesn't serve 4 - 2 max! Would add more veggies and chilli next time too.
Lilyb74
21st Jan, 2019
5.05
This is a great takeaway I love it with chicken but I also love it with just mushrooms. Great meal and very easy to make, I left out the groundnut oil due to allergies and add a bit more sunflower oil i left out the white pepper and it came out fantastic, maybe next time I'll add a few chillies too. A firm favourite in our household
Chris Day's picture
Chris Day
11th Jan, 2019
prosciutto In chicken chow mien ?
Chris Day's picture
Chris Day
11th Jan, 2019
This is thinly sliced chicken not shredded ,
Anastaciawilde
18th Nov, 2018
5.05
I was put off the idea of this at first until I realised that the various sauces and oils aren't too expensive. I forgot to buy groundnut oil but I don't think it mattered as the dish was very tasty. Maybe I overportion, but we stuffed most of this down between the two of us! Definitely on the list to make again.
andycrofts
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...)
HV1
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.
tissbun
30th Dec, 2017
5.05
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!
belladorrit
7th Dec, 2017
5.05
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
3.05
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
VanillaSpice81's picture
VanillaSpice81
25th Jul, 2017
5.05
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!
Want to receive regular food and recipe inspiration?