Special Chow Mein

Ingredients

• 30 mldark soy sauce
• 30 mloyster sauce
• 15 mltoasted sesame oil
• 30 mlrice vinegar or apple cider vinegar
• 15 mlsugar
• 2.5 mlwhite pepper
• 30 mlneutral oil, such as groundnut or vegetable oil
• 350 gchicken thighs or pork, cut into bite-sized pieces
• 200 gprawns, peeled and, if raw, butterflied and deveined
• 2 mediumcarrots, cut into matchsticks
• 250 gcabbage, finely shredded
• 4spring onions, cut into 2 cm pieces, plus extra to serve
• 4 clovesgarlic, crushed
• 300 gbean sprouts
• 600 g fresh, or 4 portions driedegg 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

   Season the meat

   Put the chicken or pork in a bowl and mix it with 15 ml of the sauce. Leave it while you prepare the remaining ingredients.

3. 3

   Brown the meat

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

4. 4

   Cook the prawns

   Add the prawns and cook for 1–2 minutes, until opaque. Take the meat and prawns out of the pan and set them aside.

5. 5

   Stir-fry vegetables

   Add the carrot and cook for 2–3 minutes. Add the cabbage and the white parts of the spring onions, then cook for a few minutes until tender.

6. 6

   Add aromatics

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

7. 7

   Warm the noodles

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

8. 8

   Toss and serve

   Pour in the remaining sauce and return the chicken or pork and prawns to the pan. Toss with the noodles and vegetables for 30 seconds, then take the pan off the heat and serve straight away, topped with extra spring onion if desired.

What is Special Chow Mein?

Chow mein is a Chinese-style dish built around noodles stir-fried with vegetables and other ingredients. This version gets its “special” mix from combining chicken or pork with prawns.

The quick cooking keeps the vegetables lively, while a soy, oyster and sesame sauce coats the noodles with savoury, tangy flavour. Having everything prepared before you heat the wok makes the short cooking time manageable.

Nutrition and macros by portion

The nutrition label shows one serving as written: 443 calories, 22g protein, 66g carbs, 11g fat.

The noodles provide most of the carbohydrates, while the oil and sesame oil contribute much of the fat. Chicken or pork and prawns supply protein, with vegetables adding volume and fibre; balance the plate with a fresh vegetable side if you like.

Prepare the sauce and ingredients

Sauce first: Mix all its ingredients before cooking, then use a spoonful to season the meat and reserve the rest for the final toss. This makes it easier to add the sauce evenly once the noodles are hot.

Even cuts: Cut the meat into bite-sized pieces and the carrots into matchsticks, and shred the cabbage finely. Similar-sized pieces cook more evenly in the brief stir-fry.

Cook the meat and prawns in stages

Brown the meat: Give the chicken or pork a few minutes in the hot oil to colour its outside before adding anything else. If the pan is crowded, work in batches so the meat can brown rather than steam.

Prawns next: They need only 1–2 minutes, until opaque. Taking both proteins out before cooking the vegetables helps avoid overcooking them.

Keep the vegetables crisp-tender

Carrots first: They go into the pan ahead of the cabbage because they need 2–3 minutes to start softening. Add the cabbage and spring onion whites afterwards and cook until tender.

Garlic and sprouts: Add these with the spring onion greens near the end, cooking only until fragrant. This preserves some freshness and keeps the garlic from spending too long over high heat.

Toss the noodles without delay

Noodle choice: Fresh egg noodles can go straight into the pan as directed. If using dried noodles, cook them according to their packet instructions first, then drain them well.

Final coating: Warm the noodles for about a minute, then add the sauce and return the proteins to the pan. Toss for 30 seconds, take the pan off the heat and serve immediately.

What to serve with it

The noodles, vegetables and two proteins make this a complete-feeling main meal on their own. For extra freshness, serve them with a simple cucumber salad or another crisp vegetable side.

Serve straight from the pan while the noodles are hot and springy. Put extra chopped spring onion on the table for anyone who would like more on top.

Recipe notes & tips

• Prepare and arrange all the ingredients before heating the wok, as the stir-frying moves quickly.
• Use a large wok or frying pan so the ingredients have room to cook.
• Add the prawns only after the meat has had time to brown.
• If the pan looks crowded, brown the meat in batches.
• Drain cooked dried noodles well before adding them to the pan.
• Serve as soon as the sauce has coated the noodles.

Variations

• Choose pork: Use bite-sized pork instead of chicken thighs.
• Keep it chicken-only: Leave out the prawns and use the chicken listed in the recipe.
• Use dried noodles: Substitute four portions of dried egg noodles for the fresh noodles.
• Change the vinegar: Use rice vinegar or apple cider vinegar, as listed.
• Add a fresh topping: Finish with extra chopped spring onion.

Common mistakes to avoid

• Crowding the pan: The meat can steam instead of brown; cook it in batches if needed.
• Overcooking the prawns: Remove them once opaque after 1–2 minutes.
• Burning the garlic: Add it with the sprouts and spring onion greens near the end.
• Adding unprepared dried noodles: Cook them according to the packet instructions and drain before stir-frying.
• Leaving the noodles in the pan: Take the pan off the heat after the 30-second sauce toss and serve promptly.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat until piping hot in a frying pan, stirring regularly; add a small splash of water if the noodles seem dry.

Frequently asked questions