Chow mein
- Ken Hom
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Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
plus marinating
A star rating of 4.5 out of 5.182 ratingsRate
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A classic Chinese dish of stir-fried egg noodles with shredded chicken breast. Experiment with different fish, meat or vegetables
Dairy-free
Low calorie
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Use prosciutto ham as a substitute for slivers of Jinhua ham.
Ingredients
Nutrition
Units:
MetricUS
-
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 prosciutto
or cooked ham, finely shredded
-
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
For the marinade
-
2 tsp light soy sauce
-
2 tsp Shaohsing rice wine
or dry sherry
-
1 tsp sesame oil
-
½ tsp freshly ground white pepper
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Nutrition: per serving
-
kcal391
low
-
fat15g
-
saturates3g
-
carbs42g
-
sugars4g
low
-
fibre4g
-
protein18g
-
salt2.32g
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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.
Recipe from Good Food magazine, February 2015
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A star rating of 4.5 out of 5.182 ratings
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