Chow mein

Chow mein

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(23 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
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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 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

Method

  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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VanillaSpice81's picture
VanillaSpice81
25th Jul, 2017
5.05
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
Niamh_Allen_180
16th Apr, 2017
3.8
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
zoesmum025
29th Mar, 2017
5.05
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
Minoo
6th Feb, 2017
2.55
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.
stravers
12th Jan, 2017
3.8
Really good recipe except for all the salt! would definitely make again but would reduce the pepper and take out the salt altogether.
0182mum
31st Oct, 2016
Forgot to give five stars!
0182mum
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.
Trixie403
1st May, 2016
5.05
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
biancahatcher
22nd Apr, 2016
5.05
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.
lucy58468lu
14th Dec, 2015
5.05
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.

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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!