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Chicken Chow Mien

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!


  • 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


  • 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.



  • 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
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    1 comment • 4 ratings
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    Posted by Teena10Report
    Keen to try this sounds good