Chicken Chow Mein

Ingredients

• 230 gchow mein or egg noodles
• 3 1/2 tbsplight soy sauce
• 1 tbspdark soy sauce
• 1/2 tspsugar
• 1 tspsesame oil
• 3 tbspShaoxing wine
• a pinchMSG
• 200 gcooked chicken, shredded
• 3 1/2 tbspsunflower oil
• 3spring onions, finely sliced lengthways
• 300 gbeansprouts

Instructions

1. 1

   Season the chicken

   Put the cooked, shredded chicken in a bowl with both soy sauces, the sugar, sesame oil, Shaoxing wine and MSG. Stir to coat the chicken thoroughly, then set aside.

2. 2

   Prepare the noodles

   Slice the spring onions as finely as possible lengthways and set them aside. Cook the noodles according to the packet instructions, usually for around 3 minutes in boiling water. Drain and set aside.

3. 3

   Crisp the noodles

   Heat 1 tbsp of oil in a pan over a high heat. When it shimmers, add enough noodles to form one layer. Leave them to crisp for 2–3 minutes, then turn and crisp the other side.

4. 4

   Cook in batches

   Remove the crisped noodles from the pan and repeat until all the noodles are done. Add another tablespoon of oil for each batch of noodles you crisp in the pan.

5. 5

   Fry the spring onions

   Once all the noodles are crisped, add the final 1/2 tablespoon of oil to the pan, followed by the spring onions. Stir-fry for a few seconds, then return the noodles to the pan, breaking up any clumps.

6. 6

   Add chicken and sprouts

   Add the chicken and beansprouts, including any sauce that has not soaked into the chicken.

7. 7

   Finish the stir-fry

   Cook for 2 minutes, stirring continuously, until the beansprouts have softened slightly.

What is chicken chow mein?

Chow mein is a Chinese noodle dish, with many regional and household versions built around stir-fried noodles and other ingredients. This version brings cooked chicken together with spring onions and beansprouts in a savoury soy-based sauce.

Crisping the noodles before combining everything gives the dish its defining contrast: browned, firm edges alongside tender noodles and lightly softened sprouts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 713 calories, 17g protein, 9g carbs, 28g fat.

The noodles supply most of the carbohydrates, while sunflower oil, sesame oil and the chicken marinade contribute much of the fat. Chicken provides the protein, with smaller amounts from the noodles. To balance the plate, serve it with extra non-starchy vegetables alongside.

The chicken and its seasoning

Marinade: the chicken is coated in light and dark soy, sesame oil, Shaoxing wine, sugar and MSG before it reaches the pan. This lets the seasoning cling to the cooked chicken and means any remaining sauce can be added with it.

Cooked chicken: shredding it makes it easy to distribute through the noodles and warm through during the short final stir-fry.

Getting the noodles crisp

Hot pan: wait until the oil shimmers before adding the noodles; they need direct contact with the hot surface to crisp rather than steam.

Single layer: work in batches so the noodles can brown on both sides. Give each side 2–3 minutes before turning, then remove the noodles while you crisp the next batch.

How to judge the texture

Noodles: look for crisped patches on both sides while keeping the noodles intact. Break up any clumps when returning them to the pan so they mix evenly with the other ingredients.

Beansprouts: the method cooks them for 2 minutes, just until slightly softened. Stir continuously so they warm through without lingering in one spot.

Timing and order

Preparation: coat the chicken and slice the spring onions while you get the noodles ready. Follow the noodle packet’s cooking time; around 3 minutes in boiling water is given as a usual guide.

Finishing: once the noodles are crisped, the spring onions need only a few seconds before the noodles, chicken and sprouts go back into the pan. The final 2 minutes bring everything together.

Serving the chow mein

Serve it as soon as it is cooked, while the noodles still have some crispness and the sprouts retain a little bite. It can be served on its own or alongside a simple vegetable dish.

For a larger spread, pair it with a light soup or extra stir-fried vegetables; keep additional sauces on the side so the noodles do not lose their texture.

Recipe notes & tips

• Have the chicken, spring onions and drained noodles ready before you begin stir-frying.
• Use a wide pan so the noodles can sit in a single layer.
• Let each side of the noodles crisp before turning them.
• Add another tablespoon of oil for each batch of noodles, as directed.
• Include any marinade left in the chicken bowl when adding the chicken.
• Stir continuously during the final 2 minutes to distribute the sauce and warm the ingredients evenly.

Variations

• More vegetables: add extra beansprouts or another quick-cooking vegetable alongside them.
• Different noodles: use chow mein noodles or egg noodles, as listed.
• More spring onion: increase the sliced spring onions for a stronger savoury note.
• No MSG: leave it out if you prefer, while keeping the other seasonings.
• Extra seasoning: serve with soy sauce at the table so each person can adjust their portion.

Common mistakes to avoid

• Crowding the pan: the noodles will not crisp evenly; cook them in single-layer batches.
• Turning too soon: the noodles need 2–3 minutes on the first side before you turn them.
• Adding noodles to cool oil: wait for the oil to shimmer so the pan is hot enough.
• Overcooking the noodles first: follow the packet timing, usually around 3 minutes in boiling water, then drain them.
• Leaving clumps intact: break them apart as the noodles go back into the pan so the ingredients combine evenly.
• Cooking the sprouts for too long: stop after 2 minutes, when they are only slightly softened.

How to store

Refrigerate leftovers in a sealed container and use within 2 days. Reheat in a hot pan, stirring until piping hot; the noodles may be less crisp after storage.

Frequently asked questions