Chicken chow mein

Chicken chow mein (stir fried noodles) is a complete meal and is easy to make and adapt to your favourite ingredient

Chicken chow mein

Chow mein, with white beans instead of Chinese vegetables
Servings:	Serves 2
Calories per serving:	696
Ready in:	55 minutes
Prep. time:	40 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	31st October 2012

Best recipe review That looks authentic 4/5 I love street food Carla

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• Peanut oil for frying
• 225 g (8 oz) egg noodles
• 100 g (4 oz) skinless chicken breasts (see Talk:Chicken_chow_mein)
• 3 cloves of Garlic, peeled and crushed
• 55 g (2 oz) home smoked bacon or Parma ham
• 55 g (2 oz) peas / beans / vegetables of your choice, defrosted if frozen
• 2 teaspoons light soy sauce
• 2 teaspoons dark soy sauce
• 1 tablespoon Shaoxing rice wine or dry sherry
• ½ teaspoon freshly ground black pepper
• ½ teaspoon sea salt
• ½ teaspoon sugar
• 4 tablespoons spring onions, finely chopped
• Sesame oil for garnishing

for the marinade

• 2 teaspoons light soy sauce
• 2 teaspoons Shaoxing rice wine or dry sherry
• 1 teaspoon sesame oil
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper

Method

1. Cook the noodles as directed on the packet (normally boil for 2 to 3 minutes, drain and toss in a little sesame oil)
2. Slice the chicken width-wise, as thinly as you can
3. Combine the marinade ingredients and the chicken in a Lock and Lock box, shake viperously then refrigerate for at least 40 minutes, more won't hurt.
4. Heat a little peanut oil in a wok and when smoking, stir-fry the chicken slivers for 3 minutes, remove and set aside
5. Add a few tablespoons of peanut oil and stir-fry the garlic until it takes some colour
6. Add the bacon, peas (or vegetables of your choice) and stir-fry for a minute or two
7. Tip in the noodles, soy sauces, rice wine, sugar and spring onions. Stir-fry for a few minutes and season with salt and pepper
8. Add the chicken back to the wok
9. Stir-fry for a few minutes to ensure the chicken is properly cooked
10. Plate up and drizzle with sesame oil

Serving suggestions

Serve hot

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