Chicken Chow Mein Recipe
Introduction
Chicken Chow Mein is a classic Chinese stir-fry dish featuring tender chicken, crisp vegetables, and perfectly cooked egg noodles tossed in a savory sauce. It’s a quick and satisfying meal that’s full of flavor and texture, perfect for busy weeknights or casual dinners.
Ingredients
- 400g (14oz) fresh thin Chinese egg noodles
- 200g (7oz) thinly sliced chicken thigh or breast fillets
- 4 spring onions (scallions), white part finely sliced and green part cut into batons
- 2cm (0.78 inch) piece ginger, peeled and finely julienned
- ¼ cup finely julienned carrot
- ¼ cup finely sliced cabbage
- 1 tsp sesame oil
- Vegetable oil for stir-frying
- Chilli oil, chilli powder, or sambal oelek to serve (optional)
Marinade:
- 1 tbsp soy sauce
- 1 tbsp Chinese Shaoxing Wine
- ½ tsp bicarbonate of soda (baking soda)
- ½ tsp ground white pepper
Stir-fry sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tbsp Chinese Shaoxing Wine
- ½ tsp sugar
Instructions
- Step 1: Separate the egg noodles so they’re loose. Bring a large pot of water to a boil. Add the noodles and cook for 20 seconds. Transfer the noodles to a large bowl of iced water to cool. Drain well and spread them out on a large tray. Place uncovered in the fridge for 30 minutes to dry out.
- Step 2: Meanwhile, place the chicken in a bowl and add all the marinade ingredients. Mix well and set aside until ready to stir-fry.
- Step 3: To make the stir-fry sauce, combine all sauce ingredients in a small bowl and set aside.
- Step 4: Once the noodles have dried, divide them into 4 even bundles. Heat a tablespoon of vegetable oil in a wok or large non-stick frying pan. Add one bundle of noodles and spread them out. Cook for 30 seconds or until starting to color, then flip over. Continue flipping and stir-frying the noodles for 2–3 minutes until deep brown. Transfer to a plate and repeat with remaining noodles.
- Step 5: Heat another tablespoon of oil in a clean wok or pan. Add the white part of the spring onions and ginger, stir-frying for 20 seconds. Add the chicken and stir-fry for 2–3 minutes until nearly cooked. Add carrot and cabbage, stir-frying for 2 more minutes until chicken is cooked through and vegetables have softened.
- Step 6: Add the cooked noodles and stir-fry sauce to the pan. Use tongs and a spatula to mix and stir-fry until everything is well combined. Toss in the green part of the spring onions. Remove from heat and drizzle with sesame oil. Toss to combine and serve immediately with chilli oil, chilli powder, or sambal oelek if desired.
Tips & Variations
- Use chicken thigh for juicier meat, but breast works well too.
- If Shaoxing Wine isn’t available, dry sherry or mirin can be a substitute.
- For extra crunch, add bean sprouts or bell peppers along with the cabbage and carrot.
- Adjust the chili accompaniment according to your spice preference, or omit for a milder dish.
- Drying the noodles in the fridge helps them crisp up nicely when frying.
Storage
Store leftover chicken chow mein in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a pan or microwave until heated through. Avoid reheating more than once to maintain texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried noodles instead of fresh egg noodles?
Fresh egg noodles work best for the texture of this dish, but if using dried noodles, cook according to package instructions and reduce the initial cooking time to avoid overcooking during stir-frying.
What can I substitute for Shaoxing Wine?
If you don’t have Shaoxing Wine, dry sherry, mirin, or even a mild rice wine vinegar mixed with a little sugar can be used as alternatives.
Print
Chicken Chow Mein Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
This Chicken Chow Mein recipe features tender thin Chinese egg noodles stir-fried to a delicious crisp and combined with succulent marinated chicken thigh or breast slices, fresh spring onions, ginger, carrots, and cabbage. The dish is elevated by a savory, slightly sweet stir-fry sauce and finished with aromatic sesame oil. Perfect for a quick yet flavorful Asian-inspired meal, this chow mein balances textures and traditional flavors with optional spicy chili accompaniments.
Ingredients
Scale
Noodles
- 400g (14oz) fresh thin Chinese egg noodles
Chicken and Marinade
- 200g (7oz) thinly sliced chicken thigh or breast fillets
- 1 tbsp soy sauce
- 1 tbsp Chinese Shaoxing Wine
- ½ tsp bicarbonate of soda (baking soda)
- ½ tsp ground white pepper
Vegetables
- 4 spring onions (scallions), white part finely sliced and green part cut into batons
- 2cm (0.78 inch) piece ginger, peeled and finely julienned
- ¼ cup finely julienned carrot
- ¼ cup finely sliced cabbage
Sauces and Oils
- 1 tsp sesame oil
- vegetable oil for stir-frying
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 tbsp Chinese Shaoxing Wine
- ½ tsp sugar
Optional
- chilli oil (such as homemade), chilli powder, sambal oelek for serving
Instructions
- Prepare Noodles: Separate the fresh egg noodles so they loosen. Bring a large pot of water to a boil and add the noodles for 20 seconds to blanch them. Immediately transfer into a large bowl of iced water to cool rapidly, then drain thoroughly. Spread the noodles out on a large tray and place them uncovered in the fridge for 30 minutes to help dry them out for better stir-frying texture.
- Marinate Chicken: While noodles dry, place the thinly sliced chicken in a bowl and add soy sauce, Shaoxing wine, bicarbonate of soda, and white pepper. Mix well to coat and set aside to marinate until cooking time.
- Make Stir-Fry Sauce: In a small bowl, combine soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, and sugar. Stir until sugar dissolves and set aside.
- Cook Noodles: Divide the dried noodles into four equal bundles. Heat 1 tablespoon of vegetable oil in a wok or large non-stick frying pan over medium-high heat. Add one noodle bundle, spreading it evenly in the pan. Let it cook undisturbed for about 30 seconds until it begins to brown, then flip and continue to flip and stir-fry for 2-3 minutes until the noodles develop a deep brown color and a slightly crispy texture. Remove noodles to a plate. Repeat with remaining noodles.
- Stir-Fry Ingredients: Heat another tablespoon of vegetable oil in a clean wok or pan. Add the white part of the spring onions and julienned ginger and stir-fry for 20 seconds until fragrant. Add the marinated chicken and stir-fry for 2-3 minutes until nearly cooked through.
- Add Vegetables: Incorporate the julienned carrot and sliced cabbage. Stir-fry for an additional 2 minutes until the chicken is fully cooked and vegetables have softened but remain crisp.
- Combine Noodles and Sauce: Add the cooked noodles and the prepared stir-fry sauce to the wok. Using tongs and a spatula, toss and stir-fry everything together until noodles are evenly coated and heated through.
- Finish and Serve: Stir in the green parts of the spring onions. Remove the pan from heat and drizzle sesame oil over the mixture. Toss well to combine. Serve immediately, optionally accompanied by chili oil, chili powder, or sambal oelek for added heat.
Notes
- Using fresh egg noodles and drying them before frying improves texture and prevents sogginess.
- Bicarbonate of soda in the marinade tenderizes chicken for a more succulent bite.
- Shaoxing wine can be substituted with dry sherry if unavailable, but it adds an authentic flavor.
- Adjust cooking times according to your stove’s heat to avoid burning ingredients.
- Chilli oil and sambal oelek can be omitted or added according to spice preference.
- Vegetables can be varied; bell peppers or bean sprouts are good alternatives.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Keywords: Chicken chow mein, Chinese noodles, stir-fry, egg noodles, Chinese cooking, quick dinner, Asian cuisine
