Print Recipe

Chicken chow mein

If you love noodles – like we do – you’ll love chow mein. The secret to success is to have some of the noodles nice and crispy and others soft, and this is easiest to do in a wok. You could call this dish a one-wok wonder.
Prep Time30 mins
Cook Time20 mins
Course: Evening Meal
Cuisine: Chinese
Keyword: chicken,, noodles
Servings: 4 People
Calories: 483kcal


  • 1 red pepper deseeded, and cut into sliced
  • 1 large carrot cut into thin strips, about 6cm long
  • 25 g fresh root ginger peeled and very finely chopped
  • 3 garlic cloves very thinly sliced
  • 6 spring onions sliced
  • 50 g frozen peas
  • 225 g tin water chestnuts drained and halved
  • 400 g skinless chicken thighs
  • 1 teaspoon Chinese five-spice powder
  • Freshly ground black pepper
  • 3 dessertspoons vegetable oil
  • 2 tablespoons soft light brown sugar
  • 2 teaspoons cornflour
  • 4 tablespoons dark soy sauce
  • 2 tablespoons mirin (Japanese rice wine from supermarket or dry sherry)
  • 4 wholemeal egg noodle nests


  • Prepare all of the vegetables and water chestnuts
  • Cut off any visible fat from the chicken thighs with some sharp scissors. Cut the chicken into large bite-sized pieces. Transfer to a mixing bowl and toss it with the five-spice powder and plenty of pepper, then set aside.
  • Bring a saucepan of water to the boil. Add the egg noodles and separate the strands with a wooden spoon. Bring the water back to the boil and cook the noodles for 3 – 4 minutes, or according to the packet instructions, until tender. Drain and rinse them in a sieve under running water until cold and set aside.
  • Mix the sugar and cornflour together in a clean mixing bowl, then gradually stir in the soy sauce, mirin (or sherrand 100mls of water, then set aside. Heat 1 dessertspoon of oil in a wok or a large non-stick frying pan. Add the chicken and stir-fry over a high heat for 2 minutes or until nicely browned.
  • Transfer the cooked chicken to a plate and pop the pan back on the heat. Add 1 dessertspoon of the oil to the pan and stir-fry the pepper and carrot for 2 minutes. Add the ginger, garlic, spring onions, peas and water chestnuts and stir-fry for 2 minutes, until softened but not soggy.
  • Transfer the contents of the pan to a large clean plate. Return the pan to the hob and add 1 dessertspoon of oil to the pan then add the noodles. Stir-fry the noodles for 2 – 3 minutes, or until some are beginning to turn crisp and golden-brown.
  • Return the chicken and vegetables back into the pan and stir-fry everything together, tossing all the ingredients well for 1 – 2 minutes, or until they’re evenly mixed and piping hot. Stir the soy and mirin mixture again then add to the pan. Continue tossing everything together for a further 1 – 2 minutes, or until the contents of the pan are hot and look glossy.


Enjoy immediately.


Calories: 483kcal