Chinese · Lunch · Dinner
Chicken Chow Mein
炒麵 (Chǎo miàn)
Springy egg noodles tossed in a hot wok with tender chicken, crisp cabbage, carrot, peppers and bean sprouts, coated in a glossy soy and oyster sauce. A lighter takeaway favourite that uses only a little oil and plenty of vegetables.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
Calories come from: Carbs 49% · Fat 20% · Protein 31%
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Ingredients
For 4 servings- 250 gdried egg noodles
- 2 litres2,000 gwater, for boiling the noodles
- 2 medium breasts400 gskinless chicken breast, thinly sliced
- 2 tbsp32 greduced-sodium soy sauce
- 1 tspcornstarch
- 1 tbsp18 goyster sauce
- 3 tbsp45 gwater, for the sauce
- 1 tsp5 gtoasted sesame oil
- 1 tbsp14 gvegetable oil
- 3 cloves9 ggarlic, minced
- 1 tbsp6 gfresh ginger, grated
- 3 cups200 ggreen cabbage, finely shredded
- 1 medium60 gcarrot, cut into thin matchsticks
- 1 medium120 gred bell pepper, thinly sliced
- 1 1/2 cups150 gbean sprouts
- 4 stalks60 gspring onions, cut into 4 cm lengths
Steps
- 1
Toss the sliced chicken with 1 tbsp of the soy sauce and the cornstarch; set aside for 10 minutes.
- 2
In a small bowl, mix the remaining 1 tbsp soy sauce, oyster sauce, 3 tbsp water and sesame oil to make the sauce.
- 3
Bring the 2 litres of water to a boil and cook the noodles for 1 minute less than the packet time, about 3-4 minutes.
- 4
Drain the noodles, rinse briefly under cold water to stop them sticking, and drain well.
- 5
Heat half the vegetable oil in a wok or large frying pan over high heat.
- 6
Stir-fry the chicken for 4-5 minutes until golden and cooked through to 74 °C / 165 °F, then transfer to a plate.
- 7
Add the remaining oil, then the garlic and ginger, and stir-fry for 30 seconds until fragrant.
- 8
Add the carrot and bell pepper and stir-fry for 2 minutes.
- 9
Add the cabbage and stir-fry for 1-2 minutes until just wilted but still crisp.
- 10
Return the chicken to the wok and add the noodles and the sauce.
- 11
Toss everything over high heat for 2 minutes until the noodles are hot and evenly coated.
- 12
Add the bean sprouts and spring onions and toss for 30 seconds, then serve immediately.
Swaps, storage and make-ahead
Swaps
- Swap the chicken for firm tofu cubes and use a mushroom-based vegetarian oyster sauce to make it meat-free.
- Use rice noodles, tamari and an oyster sauce labelled gluten-free instead of egg noodles, soy sauce and regular oyster sauce for a gluten-free version.
- Replace the chicken breast with peeled raw prawns, stir-frying them for 2-3 minutes until pink and opaque.
- Use a bag of pre-shredded coleslaw mix in place of the cabbage and carrot to save on chopping.
Storage
Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days, reheating in a hot wok or microwave until steaming hot all the way through. It is best eaten fresh, as the bean sprouts and cabbage soften on standing, and it does not freeze well.
Make ahead
Slice the chicken and vegetables and mix the sauce up to a day ahead, keeping them covered in the fridge in separate containers. Cook the noodles and stir-fry everything just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenEggsSoyMolluscsSesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (843 g) | Per 100 g | |
|---|---|---|
| Calories | 458 kcal | 54 kcal |
| Protein | 34.8 g | 4.1 g |
| Carbohydrates | 56.7 g | 6.7 g |
| of which sugars | 6.7 g | 0.8 g |
| Fiber | 5.6 g | 0.7 g |
| Fat | 10.4 g | 1.2 g |
| of which saturated | 1.8 g | 0.2 g |
| Sodium | 515 mg | 61 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
