Chicken Chow Mein

Recipe courtesy Ching-He Huang, 2008
Show: Chinese Food Made Easy Episode: Takeaway Favourites

Photo: Chicken Chow Mein

Rated: 5 stars out of 5Rate it!Read 11 reviews

TOTAL TIME:30 min
Prep:20 min
Inactive Prep:--
Cook:10 min
 
YIELD:2 servings
LEVEL:Easy

Ingredients

  • 5 ounces dried yellow Shi wheat flour noodles* or medium egg noodles
  • 1 teaspoon sesame oil, plus more as needed
  • 11 ounces skinless chicken breasts, sliced into strips
  • Dash dark soy sauce
  • 1 teaspoon five-spice powder
  • 1 teaspoon chile sauce, optional
  • 1 tablespoon cornstarch
  • 2 tablespoons groundnut oil (peanut)
  • 1 red bell pepper, seeded and finely sliced
  • 5 ounces bean sprouts
  • 1 large spring onion (green), sliced lengthwise
  • 2 tablespoons light soy sauce
  • Freshly ground black pepper, finely ground
  • *Can be found at specialty Asian markets.

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Notes

This is a classic takeaway dish and a classic Chinese snack - Chow mein in Mandarin Chinese is pronounced 'Chao meean and it means 'stir-noodle', i.e. stir-fried noodle.
I love this simple dish with plenty of fresh crunchy vegetables and the usual Chinese condiments of light soy sauce and toasted sesame oil - but the trick to getting a good-quality chow mein is in the quality of the noodle used. I use shi wheat flour noodles - 'shi' means 'thin' and whether yellow shi or white - they are easy to cook, 3 minutes in boiling water. Then all the ingredients go into a wok - couldn't be easier or healthier!

Directions

Cook the noodles for 3 minutes in a pan of boiling water until al dente, or as per the package instructions. Drain, then run them under cold running water, and drain again. Drizzle with a few splashes of sesame oil, and toss through to prevent them from sticking.

Season the chicken with a splash of dark soy sauce, the five-spice powder, and chile sauce, if using. Mix well. Coat the chicken breasts lightly with the cornstarch.

Heat a wok over a high heat, add the groundnut or peanut oil, and heat until smoking. Then, add the chicken, and stir-fry for 2 to 3 minutes, or until cooked through.

Add the red bell pepper, and stir-fry for 1 minute, then add the bean sprouts and green onion and stir-fry for less than 1 minute. Add the cooked noodles, and season with the light soy sauce, 1 teaspoon toasted sesame oil, and black pepper, to taste. Stir well and serve immediately.

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Newest Ratings and Reviews

Read all 11 reviews

  • on February 01, 2012

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    Great recipe. I did not follow the exact measurements, because I had to cook more than two serving. This noodle dish is very tasty. I also changed it from chicken to beef. And it worked great! This is actually my first time making an Asian noodle dish. And it cam out wonderful. I am use to making Asian dishes though. Be sure not to use to much 5 spice, its very strong. It makes a beautiful gravy to mix everything together!

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  • on January 23, 2012

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    This was amazing,so tasty and light. I followed the recipe to the T, except for I used vegetable oil instead of peanut oil this time. The serving size is perfect for 2, but my husband was looking for seconds, next time I will make a double batch. We also think it could work with lean pork or beef. Ching is amazing I have always wanted to learn asian cooking and now I feel with her help I will be able to do that. Thanks Ching!!!!

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  • on January 18, 2012

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    Left out the red bell pepper and the chile sauce. Tear the chicken into bite-size pieces with your fingers instead of cutting. Add baby spinach and seasame seeds. YUM!

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