Chicken Chow Mein

Not quite the feast I had planned. Had an issue with a broken bag, and only red wine and a quick meal would do!


  • dried or fresh egg noodles, a nest per person
  • 1 tbsp sesame oil, plus 1 
  • 2 x chicken breasts, cut into chunks 
  • 2½ tbsp groundnut oil
  • 2 garlic cloves, finely chopped
  • 50g mangetout, finely shredded, I sometimes roughly cut with scissors.
  • 50g Parma ham or cooked ham, finely shredded
  • 2 tsp light soy sauce
  • 2 tsp dark soy sauce
  • 1 tbsp Shaoxing rice wine or dry Sherry
  • ½ tsp freshly ground white pepper
  • ½ tsp golden caster sugar
  • 2 spring onions, finely chopped

The marinade 

  • 2 tsp light soy sauce
  • 2 tsp Shaoxing rice wine or dry Sherry
  • 1 tsp sesame oil
  • ½ tsp freshly ground white pepper

M E T H O D 

  1. Cook the noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water. Drain thoroughly, toss them with 1 tbsp of the sesame oil and set aside.
  2. Combine the chicken with all the marinade ingredients and ½ tsp salt, mix well and then leave to marinate for about 10 mins.
  3. Heat a wok over a high heat. 
  4. Add 1 tbsp of the groundnut oil and, when it is very hot and slightly smoking, add the chicken.
  5.  Stir-fry for about 2 mins and then transfer to a plate. Wipe the wok clean. 
  6. Reheat the wok until it is very hot, then add the remaining groundnut oil. 
  7. When the oil is slightly smoking, add the garlic and stir-fry for 10 secs. Then add the mangetout and ham, and stir-fry for about 1 min.
  8. Add the noodles, soy sauces, rice wine or Sherry, pepper, sugar, spring onions and 1 tsp salt. 
  9. Stir-fry for 2 mins. 
  10. Return the chicken and any juices to the noodle mixture. 
  11. Stir-fry for 3-4 mins or until the chicken is cooked. 
  12. Add 1 tsp sesame oil and give the mixture a good stir. 
  13. Serve immediately.




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