Chicken Chow Mein

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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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.

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!

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Read all 27 reviews

  • on December 07, 2013

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    In talking about the noodles you use, could you tell me if there are Chinese noodles that could be used that are gluten free?

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  • on November 02, 2013

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    Delicious! ;

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  • on September 26, 2013

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    WE LIKED IT ALOT. IT IS VERY DIFFERENT FROM CHINESE RESTRAURANT STYLE. SPICEY FROM THE FIVE SPICE POWDER. I DOUBLED THE RECIPE, USED ONLY 1 TEASPOON OF THE HOT SAUCE AND ADDED MORE SPROUTS, GREEN ONIONS AND MUSHROOMS. MY HUSBAND HAD TWO HELPINGS ALONG WITH THE CHINESE FRIED RICE I MADE. WILL MAKE IT AGAIN, AND ALSO TRY OTHER RECIPES FOR CHOW MEIN.

    people found this review Helpful.
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