Chicken Chow Mein

Ingredients

• 2 tbspdark soy sauce
• 2 tbspoyster sauce
• 1 tbsptoasted sesame oil
• 2 tbsprice vinegar or apple cider vinegar
• 1 tbspsugar
• 1/2 tspwhite pepper
• 2 tbspneutral oil, such as groundnut or vegetable oil
• 350 gchicken thighs, cut into bite-sized pieces
• 150 gmushrooms, roughly chopped
• 250 gcabbage, finely shredded
• 4, plus extra to servespring onions, chopped into 2 cm pieces
• 4 clovesgarlic, crushed
• 300 gbean sprouts
• 600 gfresh egg noodles, or 4 portions of dried egg noodles

Instructions

1. 1

   Mix the sauce

   Stir the dark soy sauce, oyster sauce, sesame oil, vinegar, sugar and white pepper together in a small jug or bowl. Set aside.

2. 2

   Marinate the chicken

   Put the chicken in a bowl and mix it with 1 tablespoon of the sauce. Leave it to stand while you prepare the other ingredients.

3. 3

   Brown the chicken

   Heat a wok or large frying pan over a medium-high heat and add the neutral oil. When the oil is hot, add the chicken and cook for a few minutes, until browned on the outside.

4. 4

   Cook the vegetables

   Add the mushrooms, cabbage and white parts of the spring onions. Cook for a few minutes, until the mushrooms are browned and the cabbage has softened.

5. 5

   Add aromatics

   Stir in the garlic, bean sprouts and green parts of the spring onions. Cook for a minute or two, until fragrant.

6. 6

   Heat the noodles

   Add the noodles and toss for about a minute, until hot.

7. 7

   Toss and serve

   Pour in the remaining sauce and toss the noodles, chicken and vegetables for 30 seconds, until evenly coated. Take the pan off the heat and serve immediately, topped with extra spring onions as desired.

What is chicken chow mein?

Chow mein is a Chinese noodle dish whose name is commonly associated with fried noodles. This version pairs egg noodles with chicken, cabbage, mushrooms, bean sprouts and a savoury sauce.

Quick cooking keeps the vegetables from becoming too soft, while the sauce brings together salty, tangy and gently sweet flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 27g protein, 64g carbs, 29g fat.

The noodles supply most of the carbohydrates, while chicken thighs contribute protein and the oils, sesame oil and sauces account for much of the fat. Cabbage, mushrooms and sprouts add vegetables to each serving; for a more balanced plate, serve with an extra portion of fresh vegetables.

Build the sauce first

Sauce base: Dark soy sauce and oyster sauce give the dish its deep savoury flavour, with sesame oil adding a toasted note.

Balance: Vinegar and sugar round out the salty sauces, while white pepper adds warmth. Mixing everything before you start cooking makes it easy to add at the right moment.

Marinate and brown the chicken

Brief marinade: Coating the chicken with 1 tablespoon of sauce gives it a head start on flavour while you prepare the vegetables.

Hot pan: Add the chicken once the oil is hot and give it a few minutes to brown on the outside. Avoid stirring constantly so it has a chance to colour.

Keep the vegetables lively

Staged cooking: Mushrooms, cabbage and the white spring onion pieces go in first because they need time to soften and brown.

Quick finish: Garlic, sprouts and the green spring onion pieces cook later. A minute or two is enough for them to become fragrant without losing all their freshness.

Get the noodles ready

Fresh noodles: Add them directly as directed and toss until hot. If using dried noodles, prepare them according to their packet instructions before adding them to the wok.

Even coating: Toss the noodles with the remaining sauce for 30 seconds so it coats the chicken and vegetables too. Serve straight away while everything is hot.

Make it a complete meal

This dish already combines noodles, chicken and several vegetables in one pan, so it can be served on its own.

For extra freshness, serve it with a simple cucumber salad or additional lightly dressed vegetables. Keep any accompaniments mild so they do not overwhelm the savoury sauce.

Recipe notes & tips

• Chop and measure the vegetables before heating the wok, as the cooking moves quickly.
• Use a large wok or frying pan so the ingredients can be tossed without spilling.
• Keep the chicken pieces bite-sized so they brown quickly and mix easily with the noodles.
• If the noodles are clumped together, loosen them before adding them to the pan.
• Add the sauce near the end and toss briefly so the noodles are coated without becoming soggy.
• Save some of the green spring onion pieces for the topping.

Variations

• Use another mushroom: Replace the mushrooms with a similar amount of sliced mushrooms you have on hand.
• Add more cabbage: Increase the shredded cabbage for a vegetable-forward version.
• Swap the noodles: Use dried egg noodles instead of fresh, preparing them according to the packet.
• Make it hotter: Add chilli to the sauce for a spicier finish.
• Change the protein: Use bite-sized pieces of another quick-cooking protein, adjusting the cooking until it is done.

Common mistakes to avoid

• Crowded pan: The ingredients may steam instead of browning; use a large wok or cook in batches.
• Cold oil: The chicken can stick and brown poorly; wait until the oil is hot before adding it.
• Overcooked vegetables: They can turn limp; add the sprouts and green spring onion near the end as directed.
• Noodles in a clump: They will not coat evenly; loosen them before adding them to the pan.
• Sauce added too early: The noodles may soften too much; add it after the noodles are hot and toss for just 30 seconds.
• Chicken pieces too large: They may take longer to cook; cut them into bite-sized pieces as listed.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat thoroughly in a frying pan until piping hot, adding a small splash of water if the noodles seem dry.

Frequently asked questions