Recipe
Chicken Chow Mein
Tender chicken, spring onions and crisp vegetables tossed with egg noodles in a savoury soy and oyster sauce, finished with sesame oil for a balanced fakeaway supper.
Ingredients
Method
20 mins prep15 mins cook35 mins total
Cook the egg noodles according to the packet instructions, drain well and set aside. Have the chicken, vegetables, garlic and ginger prepared before heating the pan.
Heat 1 tablespoon of the cooking oil in a wok or large frying pan over high heat. Stir-fry the chicken for 4–5 minutes until lightly browned and cooked through, then transfer it to a plate.
Add the remaining oil, followed by the garlic and ginger. Stir for 20 seconds, then add the cabbage, carrot and half the spring onions. Keep the heat high and toss for 2–3 minutes so the vegetables stay slightly crisp.
Return the chicken to the pan and add the drained noodles, light soy sauce, oyster sauce and black pepper. Toss continuously for 2–3 minutes until everything is hot and evenly coated.
Turn off the heat and toss through the sesame oil. Taste and adjust the seasoning if needed, then scatter over the remaining spring onions and serve.
About this recipe
This chicken chow mein brings together tender strips of chicken, spring onions and finely cut vegetables with springy egg noodles. It is a satisfying fakeaway-style supper, built around a savoury soy and oyster sauce rather than a heavy coating, so the vegetables still bring colour and bite.
The recipe works best when the ingredients are prepared before the pan goes on the heat. Cook the chicken first, then stir-fry the aromatics and vegetables quickly before returning everything to the wok or large frying pan. A final splash of sesame oil gives the noodles a rounded finish without masking the ginger, garlic and fresh spring onion.
