Chicken Chow Mein

Name: Chicken Chow Mein
Prep time: 15 min
Cook time: 10 min
Yield: 1 to 2 servings
Cuisine: Chinese Menu
Ingredients: Chicken Thigh — 150g; Light Soy Sauce — ½ tbsp; Sesame Oil — 1 tsp; Sugar — 1 pinch; Egg Noodles — 150g; Red Pepper — ½; Pak Choi — 2 leaves; Choy Sum — 2 stalks; Bean Sprouts — 50g; Spring Onion — 1; Vegetable Oil — 2 tbsp; Oyster Sauce — ½ tbsp; Light Soy Sauce — ½ tbsp; Dark Soy Sauce — ½ tbsp; Sugar — ½ tsp; Sesame Oil — 1 tsp

Chicken Chow Mein is the quintessential Chinese noodle stir-fry, beloved for its savoury depth and the perfect "chew" of its golden wheat noodles. While similar to its beef counterpart, the chicken version is often lighter and focuses on the delicate, charred sweetness of the stir-fried poultry and vegetables.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 10 minutes

Servings: 1 to 2

Notes:

Gluten-free oyster sauce can be used if preferred.

The egg noodles should be soaked in hot water for 3 to 4 minutes rather than boiled, then thoroughly dried on a clean tea towel before stir-frying.

Pre-cooking the vegetables in batches and setting them aside keeps the wok intensely hot, preventing steam from softening the crisp texture.

Marinate the Chicken
Finely slice the chicken thigh and place it into a bowl. Add the light soy sauce, sesame oil, and sugar, massaging well until all the liquid is absorbed.

Prepare the Noodles and Sauce
Soak the egg noodles in hot water for 3 to 4 minutes until softened and separated. Drain thoroughly and dry on a clean tea towel. In a small bowl, mix together the oyster sauce, light soy sauce, dark soy sauce, sugar, and sesame oil to form the stir-fry sauce.

Stir-fry the Vegetables
Heat a splash of oil in a wok over high heat until smoking hot. Add the sliced red pepper and stir-fry briefly, then add the pak choi and choy sum. Toss through, then add the bean sprouts and flash fry for 30 seconds. Remove all vegetables from the wok and set aside.

Cook the Chicken
Add a splash of oil back to the smoking hot wok. Add the marinated chicken strips, spreading them out to sear, and cook until halfway cooked through.

Combine and Finish
Reintroduce the cooked vegetables and egg noodles into the wok with the chicken. Pour over the prepared stir-fry sauce, stirring continuously over high heat until the sauce caramelises around the noodles and the chicken is fully cooked. Scatter over the sliced spring onions, toss through, and serve immediately.