Chicken Chow Mein

Chicken chow mein is the takeaway order that never lets you down — springy noodles, tender chicken and crisp veggies all glossed in a savoury sauce. It's comfort food you can eat with one hand while holding the remote with the other.

The home version is honestly better than most takeaway, because you control the ratio of chicken to veg and the noodles come out of the wok hot and glossy instead of steaming in a plastic container.

Once everything's chopped, it's on the table in about ten minutes, which makes it a weeknight hero. Have all your ingredients lined up by the stove before you turn on the heat — stir-frying waits for no one.

Servings
4
Prep Time
15
mins
Cook Time
15
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Ingredients
16
Total Time
30
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Ingredients

  • 500g chicken thigh fillets, thinly sliced
  • 1 tbsp soy sauce (for the chicken)
  • 1 tsp cornflour
  • 440g fresh thin egg noodles (or 250g dried)
  • 2 tbsp vegetable oil
  • 3 garlic cloves, finely chopped
  • 2 tsp finely grated ginger
  • 1 brown onion, sliced into wedges
  • 1 carrot, thinly sliced on the diagonal
  • 1/4 wombok (Chinese cabbage), roughly chopped
  • 1 cup bean sprouts
  • 3 spring onions, cut into 4cm lengths
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce (for the sauce)
  • 1 tsp sesame oil
  • 1/4 cup chicken stock or water

Instructions

  1. Toss the chicken with 1 tablespoon of soy sauce and the cornflour and set aside for 10 minutes while you prep the vegetables.
  2. Cook the noodles according to packet directions, drain and rinse briefly under cold water so they don't stick.
  3. Heat 1 tablespoon of oil in a wok over high heat. Stir-fry the chicken in two batches for 2-3 minutes until golden and just cooked, then remove to a plate.
  4. Add the remaining oil to the wok. Stir-fry the garlic, ginger and onion for 1 minute, then add the carrot and wombok and toss for 2 minutes until just tender.
  5. Return the chicken to the wok along with the noodles, oyster sauce, soy sauce, sesame oil and stock. Toss everything together for 1-2 minutes until the noodles are hot and coated in sauce.
  6. Add the bean sprouts and spring onion, toss for 30 seconds, then serve straight away.

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