An authentic Chinese style easy chicken chow mein noodle stir fry in less than ten minutes.
This is a really tasty mid week meal for us, and one of our regular favourites. For a bit of luxury substitute large uncooked peeled prawns instead of the chicken
Add any crisp seasonal vegetables you like.
I like to add a good squeeze of fresh lime juice all over after plating up to give a bit of zing!
Easy Chicken Chow Mein
- 150 g Medium egg noodles
- 1 tsp Toasted sesame oil
- 300 g Chicken sliced into strips
- 2 tbsp Light soy sauce
- 1 tsp Five spice
- 1 tsp Chilli sauce optional
- 1 tbsp Cornflour
- 1 tbsp Rape seed oil
- 1 Red pointed pepper seeds removed and thinly sliced
- 150 g Beansprouts
- 150 g Mushrooms finely sliced
- 1 bunch Spring onions sliced lengthways
- 25 g Root ginger finely sliced into strips
- Seasonal vegetables finely sliced, optional
- Freshly ground black pepper
- Cook the noodles in a pan of boiling water for 2-3 minutes, until al dente, or according to packet instructions. Drain, then rinse under cold running water and drain again. Drizzle with a dash of toasted sesame oil and toss through to prevent the noodles from sticking to each other.
- Put the chicken strips in a bowl and season with a dash of light soy sauce, the five spice powder and chilli sauce if using. Mix well, then lightly dust with corn flour.
- Heat a wok until smoking and add the rape seed oil, then add the chicken and stir fry for 3-4 minutes, or until the chicken is golden-brown and cooked through.
- Add the red pepper, mushrooms and ginger, with any seasonal vegetables and stir fry for 1 minute.
- Add the bean sprouts and spring onion and stir fry for 30 seconds.
- Stir in the cooked noodles and season with the soy sauce, a dash of toasted sesame oil andfreshly ground black pepper.
- Pile onto a serving plate and serve immediately.