(Straying from French Cuisine, pardon our wander, just mixing it up a bit!)
Chicken Chow Mein is a Chinese stir-fried noodles recipe, a well known wonderful one pot dish, the name being the Romanization of chāu-mèing for chow. This is a quick and so easy recipe and you can be creative and substitute the protein and add many favorite vegetables. If you love this cuisine try my wonderful Shrimp Chow Mein Recipe, or from India Keema Matar Recipe.
The dish is popular throughout China and appears on the menus of most Chinese restaurants. It is particularly popular in India, UK, US, and many other countries around the world.
More Great One Pot Recipes
- Another "wander" recipe for you, one of our favorites Prawn Chow Mein.
- There are a few other cuisines to try here too like Chicken Biryani.
- But, mostly French classics for you to enjoy like Chicken Fricassée and Beef Bourguignon in the slow cooker.
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Chicken Chow Mein
Ingredients
- 225 g dried or fresh egg noodles
- 1 tablespoon sesame oil plus 1 tsp
- 100 g boneless skinless chicken breasts, cut into fine shreds
- 2½ tablespoon groundnut oil
- 2 garlic cloves finely chopped
- 50 g mangetout peas in an edible pod like snap peas, sugar daddy, finely shredded
- 50 g Parma ham a type of Prosciutto or cooked ham, finely shredded
- 2 teaspoon light soy sauce
- 2 teaspoon dark soy sauce
- 1 tablespoon Shaoxing rice wine or dry Sherry
- ½ teaspoon freshly ground white pepper
- ½ teaspoon golden caster sugar
- 2 spring onions finely chopped
- 2 teaspoon light soy sauce
- 2 teaspoon Shaoxing rice wine or dry Sherry
- 1 teaspoon sesame oil
- ½ teaspoon freshly ground white pepper
Instructions
- 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 tablespoon of the sesame oil and set aside.
- Combine the chicken with all the marinade ingredients and ½ teaspoon salt, mix well and then leave to marinate for about 10 mins.
- Heat a wok over a high heat. Add 1 tablespoon of the groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds. Stir-fry for about 2 mins and then transfer to a plate.
- Wipe the wok clean. Reheat the wok until it is very hot, then add the remaining groundnut oil. 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.
- Add the noodles, soy sauces, rice wine or Sherry, pepper, sugar, spring onions and 1 teaspoon salt. Stir-fry for 2 mins.
- Return the chicken and any juices to the noodle mixture. Stir-fry for about 3-4 mins or until the chicken is cooked. Add 1 teaspoon sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.
Notes
- pear juice
- apricot juice
- peach juice
- cognac
- wine with a little sugar added to keep the sweetness up in the recipe
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.