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Chicken Chow Mein

Prep: 10 mins

Cook: 10 mins

Quick, simple and delicious! Give this classic dish a try at home!

  • 2 chicken thighs, finely sliced

  • 200g egg noodles

  • 1⁄2 onion, sliced

  • 1 carrot, sliced into matchsticks

  • 50g of Chinese chives, sliced

  • 75g bean sprouts, washed and picked

  • 2 spring onions, sliced

The Marinade

  • ½ tbsp light soy sauce

  • ½ tsp sugar

  • 1 tsp sesame oil

The Sauce

  • 1⁄2 tablespoon oyster sauce

  • 1⁄2 tablespoon light soy

  • 1⁄2 tablespoon dark soy

  • 1 tablespoon water

  • 1 teaspoon sugar

  • 1 teaspoon sesame oil

Preparation

  • Massage ‘the Marinade’ into the chicken. Soak the egg noodles in hot water for 3-5 minutes until softened, separated, but still al-dente. Once the noodles have separated, drain the water and allow to dry by placing the strands on a clean tea towel. Wash, pick and slice all the vegetables and herbs and set aside.

  • Measure all the sauce ingredients into a small bowl. Set up your wok clock as follows; chicken, onions, carrots at 12 o’clock, followed by bean sprouts, and chives, then dried noodles, sauce and finely sliced spring onions. Cooking

  • Heat 1 tablespoon vegetable oil in a wok to high heat. Once smoking hot add the chicken and sear for 1-2 minutes. Then add onions and carrots and stir-fry for 1-2 minutes until softened. Next add the bean sprouts and chives and stir-fry for a further 30 seconds. Add in the egg noodles, mix and continue to cook at a high heat for a further minute before pouring in the sauce. Continue to stir and combine for a minute or so; sauce wrap around the vegetables and noodles should develop a rich, glossy mahogany colour.

  • Finally add in the spring onions and a dash of sesame oil, tip into a serving bowl or plate and serve immediately.


  • 2 chicken thighs, finely sliced

  • 200g egg noodles

  • 1⁄2 onion, sliced

  • 1 carrot, sliced into matchsticks

  • 50g of Chinese chives, sliced

  • 75g bean sprouts, washed and picked

  • 2 spring onions, sliced

The Marinade

  • ½ tbsp light soy sauce

  • ½ tsp sugar

  • 1 tsp sesame oil

The Sauce

  • 1⁄2 tablespoon oyster sauce

  • 1⁄2 tablespoon light soy

  • 1⁄2 tablespoon dark soy

  • 1 tablespoon water

  • 1 teaspoon sugar

  • 1 teaspoon sesame oil


Preparation

  • Massage ‘the Marinade’ into the chicken. Soak the egg noodles in hot water for 3-5 minutes until softened, separated, but still al-dente. Once the noodles have separated, drain the water and allow to dry by placing the strands on a clean tea towel. Wash, pick and slice all the vegetables and herbs and set aside.

  • Measure all the sauce ingredients into a small bowl. Set up your wok clock as follows; chicken, onions, carrots at 12 o’clock, followed by bean sprouts, and chives, then dried noodles, sauce and finely sliced spring onions. Cooking

  • Heat 1 tablespoon vegetable oil in a wok to high heat. Once smoking hot add the chicken and sear for 1-2 minutes. Then add onions and carrots and stir-fry for 1-2 minutes until softened. Next add the bean sprouts and chives and stir-fry for a further 30 seconds. Add in the egg noodles, mix and continue to cook at a high heat for a further minute before pouring in the sauce. Continue to stir and combine for a minute or so; sauce wrap around the vegetables and noodles should develop a rich, glossy mahogany colour.

  • Finally add in the spring onions and a dash of sesame oil, tip into a serving bowl or plate and serve immediately.

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