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Chicken Chow Mien

Recipe by Ching He Huang from Chinese Food Made Easy

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This is a classic takeaway dish and a classic Chinese snack – Chow mein in Mandarin Chinese is pronounced ‘Chao meean’ and it means ‘stir-noodle’, i.e. stir-fried noodle. I love this simple dish with plenty of fresh crunchy vegetables and the usual Chinese condiments of light soy sauce and toasted sesame oil – but the trick to getting a good-quality chow mein is in the quality of the noodle used. I use shi wheat flour noodles – ‘shi’ means ‘thin’ and whether yellow shi or white – they are easy to cook, 3 minutes in boiling water. Then all the ingredients go into a wok – couldn’t be easier or healthier!

Serves 2

Ingredients

150g/5oz dried yellow shi wheat flour noodles or medium egg noodles
toasted sesame oil
300g/11oz skinless chicken breast fillets, sliced into strips
a dash of dark soy sauce
1 teaspoon five-spice powder
1 teaspoon chilli sauce (optional)
1 tablespoon cornflour
2 tablespoons groundnut oil
1 red pepper, deseeded and finely sliced
150g/5oz bean sprouts
1 large spring onion, sliced lengthways
2 tablespoons light soy sauce
finely ground black pepper

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Method

Cook the noodles for 3 minutes in a pan of boiling water until al dente or as per the packet instructions. Drain, then run them under cold running water and drain again. Drizzle with a few splashes of sesame oil and toss through to prevent them from sticking.
Season the chicken with a splash of dark soy sauce, the five-spice powder and chilli sauce, if using, mix well. Coat lightly with the cornflour.
Heat a wok over a high heat, add the groundnut oil and heat until smoking, then add the chicken and stir-fry for 2–3 minutes until cooked.
Add the red pepper and stir-fry for 1 minute, then add the bean sprouts and spring onion and stir-fry for less than 1 minute. Add the cooked noodles and season with the light soy sauce, 1 teaspoon sesame oil and ground black pepper. Stir well and serve immediately.

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Notes & Tips

CHING'S TIPS

To help vegetables cook in the wok, add a splash or two of water to help create some “steam” whilst stir frying.

Use msg free products where possible.

Groundnut oil can be substituted with vegetable oil, sunflower oil or corn oil.

A large number of dishes can be adapted to suit vegetarians. Look out for where you can substitute the meat for tofu or vegetables and use vegetarian sauces.

Use low sodium soy sauce where possible

Recipe Rating

What do you think?

Teena10 March 2011

Keen to try this sounds good

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WokWan July 2010

This was not suitable for me as my husband *** in the wok accidentally

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herbsandspices May 2010

I made this for dinner tonight and it it was so yummy, had everything chopped and ready to go and took about 10 mins to put together. Instead of dark soy I used kecap mantis and used normal soy for light. Yum will be making again.

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Robyn183 February 2010

Can't wait to try this dish.

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cathy April 2009

have tried and loved this kids couldn't get enogh a big thanks

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JS273 April 2009

would try this, seem to be simple

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