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A weeknight favourite. Chop everything before you start, as it cooks fast.
Chicken chow mein
Ingredients
Method
- Cook the noodles to packet instructions, then drain.
- Stir-fry the chicken in the oil over a high heat until cooked, then push aside.
- Add the carrot, beansprouts and garlic and fry for 2 minutes.
- Add the noodles, soy, oyster sauce and sesame oil and toss together.
- Finish with spring onion and serve.
Notes
Why this recipe works
The noodles go in dry and already cooked. They fry in the residual heat and sauce rather than steaming, which keeps them from going soft and sticking together.
Tips for the best chicken chow mein
- High heat is everything. A hot wok or pan is what separates good chow mein from a soggy mess.
- Prep and slice everything before you start. The cooking is very fast.
- Do not overcook the vegetables. Beansprouts and spring onion go in for the last minute only.
- Toss rather than stir once the noodles are in, so they heat evenly without breaking.
Swaps and variations
- Prawn chow mein: swap chicken for cooked king prawns, added at the end.
- Vegetable chow mein: skip the chicken and add more vegetables, mushrooms and pak choi work well.
- Rice noodle version: use flat rice noodles instead of egg noodles.
Make ahead and storage
Best eaten straight away. The noodles absorb the sauce and soften as they sit. Cook the chicken ahead if you like and refrigerate for a day, then combine fresh when ready.
What to serve with chicken chow mein
Works as a complete meal on its own. Alongside spring rolls and a portion of prawn toast for a full takeaway night at home.
Frequently asked questions
What noodles should I use for chow mein?
Egg noodles are traditional and the best match for the sauce. Medium or thick egg noodles both work. Cook them just before using so they go into the pan warm.
Can I use rice noodles instead?
Yes, but the texture and flavour will be different. Rice noodles are lighter and absorb the sauce more. Both are good, just different.
Why is my chow mein sticking together?
The noodles were left to sit after cooking and clumped. Toss them with a drop of sesame oil straight after draining and use them straight away.
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- Egg noodles. The noodles this dish is named after.
- Dark soy sauce. Gives the dish its colour.
