Skip to Navigation | Skip to Content

Search Over 15,000 Recipes

Recipes

Advanced Search

Site Search

Recipes
Chicken Recipes Italian Recipes Jamie Oliver Recipes Cocktails
Advanced Search
Recipes from:


Recipes must have:
Recipes
Rick Stein Nigella Lawson Peter Evans Iron Chef
Ching He Huang

Chicken Chow Mien

Chicken Chow Mien
Pin It

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
Measurement Conversion Calculator

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
No Rating

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

    3

    Share this Recipe

    Bookmark and Share

    Recipe Sources

    More Recipe Collections

    More Recipe Collections

    More Recipes

    More Recipes

    What do you think?

     

    Video More Videos

    Chicken Schnitzel - Donna Hay

    DonnaHay

    Browse Recipes By...

    More Recipe Collections
    More Celebrity Chefs