Chicken Chow mein

Chicken Chow mein

AuthorSara Maryam WatsonCategory, DifficultyIntermediate

A classic Chinese dish of stir-fried egg noodles with shredded chicken breast - experiment with different fish, meat, or vegetables



You'll need a large pan and a wok

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 225 g dried or fresh egg noodles
 3 tbsp sesame oil
 100 g skinless chicken breasts, cut into fine shreds
 2 finely chopped garlic cloves
 2 tsp light soy sauce
 2 tsp dark soy sauce
 ½ tsp golden caster sugar
 2 finely chopped spring onions
Marinade
 2 tsp light soy sauce
 1 tsp sesame oil
 1 tsp ground white pepper
 ½ tsp salt

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.

2

Combine 100g chicken breasts, cut into fine shreds, with 2 tsp light soy sauce, 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.

3

Heat a wok over a high heat. Add 1 tbsp sesame oil and, when it is very hot and slightly smoking, add the chicken shreds.

4

Stir-fry for about 2 mins and then transfer to a plate.

5

Wipe the wok clean, reheat until it is very hot then add 1 ½ tbsp sesame oil.

6

When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds.

7

Add the noodles, 2 tsp light soy sauce, 2 tsp dark soy sauce, ½ tsp white pepper, ½ tsp golden caster sugar, 2 finely chopped spring onions and 1 tsp salt.

8

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.

9

Add 1 tsp sesame oil and give the mixture a few final stirs.

Ingredients

 225 g dried or fresh egg noodles
 3 tbsp sesame oil
 100 g skinless chicken breasts, cut into fine shreds
 2 finely chopped garlic cloves
 2 tsp light soy sauce
 2 tsp dark soy sauce
 ½ tsp golden caster sugar
 2 finely chopped spring onions
Marinade
 2 tsp light soy sauce
 1 tsp sesame oil
 1 tsp ground white pepper
 ½ tsp salt

Directions

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.

2

Combine 100g chicken breasts, cut into fine shreds, with 2 tsp light soy sauce, 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.

3

Heat a wok over a high heat. Add 1 tbsp sesame oil and, when it is very hot and slightly smoking, add the chicken shreds.

4

Stir-fry for about 2 mins and then transfer to a plate.

5

Wipe the wok clean, reheat until it is very hot then add 1 ½ tbsp sesame oil.

6

When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds.

7

Add the noodles, 2 tsp light soy sauce, 2 tsp dark soy sauce, ½ tsp white pepper, ½ tsp golden caster sugar, 2 finely chopped spring onions and 1 tsp salt.

8

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.

9

Add 1 tsp sesame oil and give the mixture a few final stirs.

Chicken Chow mein

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