Chow mein

Chow mein

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(22 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
  • 50g Parma ham or cooked ham, finely shredded
  • 2 tsp light soy sauce
  • 2 tsp dark soy sauce
  • 1 tbsp Shaoxing 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 the 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 of the sesame oil and set aside.

  2. Combine the chicken with all the marinade ingredients and ½ tsp salt, mix well and then leave to marinate for about 10 mins.

  3. Heat a wok over a high heat. Add 1 tbsp of the groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds. Stir-fry for about 2 mins and then transfer to a plate. Wipe the wok clean. Reheat the wok until it is very hot, then add the remaining groundnut oil. When the oil is slightly smoking, add the garlic and stir-fry for 10 secs. Then add the mangetout and ham, and stir-fry for about 1 min.

  4. Add the noodles, soy sauces, rice wine or Sherry, pepper, sugar, spring onions and 1 tsp salt. 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. 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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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.
31st Oct, 2016
Forgot to give five stars!
31st Oct, 2016
Followed this almost to the letter and it was fab! I just added extra garlic. Husband enjoyed it along with the crispy chilli beef also on this site. Would definitely do again as it is as good as what you would get in a good Chinese restaurant, something which is really lacking in the area in which we have just moved so when we fancy Chinese food again this and the crispy chilli beef will be used again.
1st May, 2016
Our family love this dish. I double the quantity as we are a family of 5 with 3 hungry teenagers, use more chicken (normally approx 700g) and I prepare the chicken in the marina in the morning and leave in the fridge all day. When preparing the marinade I use enough to properly coat all the chicken. It is delicious and would recommend it
22nd Apr, 2016
This dish was tasty! I agree that it would suit 2/3 people, I don't think it will be enough for 4. Followed the recipe exactly (used sherry) and was surprised by the authenticity of the dish.
14th Dec, 2015
This recipe does NOT serve 4 as a main meal, at the most it serves 2. Nevertheless, me and my family found it delicious and we will definitely have it again, I'm so glad to find something that tastes just as good as the Chinese take-aways but is so much healthier! Also, I added mushrooms and I found that they worked well if you want to add some extra vegetables.
27th Nov, 2015
We have made this several times now and think it's excellent. I agree with the previous reviewer who mentioned that the prep takes a while so I tend to get everything prepped in advance whilst babies are napping. We don't use the rice wine as we don't tend to have it in the cupboard and we quite often omit the parma ham if we don't have it, and the recipe is still really tasty. We do use less salt though as you get a lot of saltiness from the soy sauce anyway.


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