Simply Delicious Chinese Chicken Chow Mein

250g egg noodles
2 chicken thighs or 1 large chicken breast, thinly sliced
Vegetable oil, for stir frying
½ red pepper, finely sliced
2 to 3 leaves pak choi, sliced
Handful choi sum or similar leafy greens
Handful bean sprouts
2 spring onions, sliced, plus extra for garnish

The Marinade
½ tablespoon light soy sauce
Drizzle sesame oil
Good pinch sugar

The Sauce
½ tablespoon oyster sauce
½ tablespoon light soy sauce
½ tablespoon dark soy sauce
½ teaspoon sugar
Drizzle sesame oil

PREPARATION

1. Prepare the Noodles

Place the egg noodles into a bowl and cover with hot water. Soak for 3 to 4 minutes until softened but not fully cooked.

Drain thoroughly and spread onto a clean tea towel to dry. Each strand should be separate before stir frying.

2. Marinate the Chicken

Place the sliced chicken into a bowl.

Add light soy sauce, sesame oil and sugar. Massage well so the chicken absorbs the marinade evenly. Set aside.

3. Prepare the Sauce

In a small bowl combine oyster sauce, light soy sauce, dark soy sauce, sugar and sesame oil.

Mix well and keep beside the wok.

COOKING

4. Stir Fry the Vegetables

Heat the wok until smoking hot. Add a drizzle of oil.

Start with the red pepper and stir fry briefly on high heat.

Add pak choi and choi sum. Keep everything moving using fold and toss techniques.

Add the bean sprouts last and flash fry for about 30 seconds.

Remove vegetables from the wok and set aside if you prefer to avoid overcooking. 

5. Cook the Chicken

Reheat the wok until smoking. Add oil.

Add the marinated chicken in a single layer and sear without moving too much.

Turn and cook until just sealed and lightly caramelised.

6. Finish the Chow Mein

Add the soaked noodles to the wok.

Return the vegetables.

Toss using a “round and round, back and forwards” motion to circulate heat evenly.

Pour in the prepared sauce.

Continue tossing every 20 seconds until the sauce coats the noodles and begins to caramelise slightly.

The noodles should look glossy and lightly browned, with very little sticking to the base of the wok.

Finish with sliced spring onion.

Serve immediately.

School of Wok Tips

• Soak noodles in hot water rather than boiling to prevent overcooking.

• Dry the noodles before stir frying so they separate easily.

• Keep the wok smoking hot to achieve proper caramelisation and wok hei.

• Toss regularly and confidently to ensure even heat distribution.

FAQs

What does chow mein mean?
Chow mein means “fried noodles” in Chinese.

Why shouldn’t I boil the noodles?
Boiling can overcook them, making them soft and sticky during stir frying.

Why are my noodles sticking to the wok?
This usually means the heat is too low or the noodles were too wet before cooking.