Easy Chicken Chow Mein
chicken chow mein

Easy Chicken Chow Mein

Total time: 40 minutes
Servings: 4
chicken chow mein

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!

chicken chow mein

Easy Chicken Chow Mein

An easy Chinese chow mein
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Course: Main Course
Cuisine: 🇨🇳 Chinese
Keyword: chicken, noodles, stir-fry
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 4
Calories: 580kcal
Author: Richard


  • 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 onion 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.


This recipe works really well for using up Sunday leftovers including pork or beef.
Just slice the cooked meat into thin strips, marinate as for the chicken and add after cooking the red peppers.


Calories: 580kcal | Carbohydrates: 67g | Protein: 49g | Fat: 11g | Saturated Fat: 2g | Sugar: 8.5g | Salt: 3.3g

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