Chicken Chow Mein

No takeaway order is complete without a Chicken Chow Mein! Soft noodles and a tasty sauce make it the most ordered Chinese takeaway dish and it’s usually a hit with children too.

This version is super quick and easy to make at home and will probably be ready a lot quicker than a takeaway could be delivered! It’s a really good way to get some veg onto the families plates and the quick cooking time ensures that the ingredients retain more vitamins.

4 Servings 30 Minutes

Ingredients

Olive Oil - 2 tbsp
Oyster Sauce - 1 tbsp
Sesame Oil - 1 tbsp
Soy Sauce - 4 tbsp
Sugar - 1 tsp
Thin Chinese Egg Noodles - 400 grams
Brown Onion - 1
Carrot - 1
Fresh Beansprouts - 150 grams
Fresh Ginger - 1 tbsp
Garlic Clove - 2
Red Pepper - 1
Spring Onions - 2
Chicken Breast - 500 grams

Method

- Prepare the ingredients. Slice the chicken breasts into thin strips. Slice the onion and red pepper, thinly slice the carrot, and chop the spring onions. Finely chop the garlic and grate the ginger.
- Cook the noodles. Cook the egg noodles according to the packet instructions. Drain well and set aside.
- Cook the chicken. Heat 1 tbsp vegetable oil in a large frying pan or wok over a medium-high heat. Add the chicken and stir-fry for 4–5 minutes until cooked through and lightly golden. Remove from the pan and set aside.
- Stir-fry the vegetables. Add the remaining 1 tbsp oil to the pan. Add the onion, carrot and red pepper and stir-fry for 3–4 minutes until slightly softened but still crisp. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
- Make the sauce. In a small bowl, mix together: 3 tbsp soy sauce 1 tbsp oyster sauce 1 tbsp dark soy sauce 1 tsp sesame oil 1 tsp sugar
- Combine everything. Return the chicken to the pan along with the cooked noodles and beansprouts. Pour over the sauce and toss everything together for 2–3 minutes until the noodles are heated through and coated in the sauce.
- Serve. Divide between four bowls and top with the sliced spring onions before serving.