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Chow Mein
Serves 4 Prep 15 min Cook 5 min Total 20 min Type Meal Origin Chinese

Chow Mein

The Cantonese stir-fried noodle: egg noodles tossed hot in a hot wok with bean sprouts, spring onion, soy and oyster sauce.

Serves 4 Prep 15 minutes Cook 5 minutes Units Rate

Overview

Chow mein literally means 'stir-fried noodles' and this contemporary dish is equally popular throughout southern China as it is worldwide. Fresh egg noodles are quickly stir-fried with protein and vegetables, creating a harmonious balance of textures and flavours. The keys to success are properly cooked noodles, high-heat wok cooking, and precise timing.

Serves: 4 Prep Time: 15 minutes Cook Time: 5 minutes

Ingredients

Noodles

  • 225 grams fresh egg noodles

Chicken & Marinade

  • 100 grams chicken breast (skinned)
  • 2 teaspoons light soy sauce
  • 2 teaspoons dry sherry (or rice wine)
  • 2 teaspoons groundnut oil

Stir-Fry

  • 1 tablespoon groundnut oil
  • 1 teaspoon garlic (finely chopped)
  • 50 grams mange tout (trimmed)
  • 25 grams Parma ham (sliced)
  • 1 teaspoon light soy sauce
  • ½ teaspoon sugar
  • 1 tablespoon spring onions (finely chopped)
  • 1 teaspoon sesame oil

Method

Stage 1 - Cook Noodles

  1. Boil the noodles for 3-5 minutes and immerse in cold water.
  2. Drain thoroughly, shaking off as much excess water as possible and set aside.

Stage 2 - Prepare & Cook Chicken

  1. Using a sharp knife, slice the chicken breast into fine 5 cm long shreds.
  2. Combine the chicken shreds with the 2 teaspoons of soy sauce, sherry and 2 teaspoons oil in a small bowl.
  3. Let the chicken marinate for about 10 minutes.
  4. Heat a wok or large frying pan and add the marinated chicken shreds.
  5. Stir-fry for about 2 minutes until cooked, then transfer to a plate.

Stage 3 - Stir-Fry Vegetables

  1. Clean the wok or pan and re-heat it.
  2. Add 1 tablespoon of oil and garlic.
  3. Stir-fry for about 10 seconds, then add the mange tout and Parma ham.
  4. Stir-fry for 1 minute.

Stage 4 - Combine & Finish

  1. Add the noodles, 1 teaspoon soy sauce, sugar and spring onions to the wok.
  2. Continue to stir-fry for about 2 minutes.
  3. Return the chicken to the noodle mixture.
  4. Continue to stir-fry for 3-4 minutes until everything is heated through and well combined.
  5. Add the sesame oil and give the mixture a few final stirs.
  6. Serve at once.

Notes

  • Noodle texture: Fresh egg noodles provide the best texture, they should be cooked to just al dente, cooled, and well-drained to prevent a soggy dish.
  • High-heat wok cooking: Essential to prevent noodles from sticking and to maintain texture. Keep ingredients moving constantly.
  • Timing: The entire cooking process should be quick, once noodles are added, finish within minutes to maintain texture and heat.
  • Sesame oil finish: Added at the very end, it provides authentic fragrance and flavour.

Serving

Serve with: A simple vegetable side or light soup to balance the richness

Storage

  • Best served immediately for optimal texture
  • Keeps 1 day refrigerated (texture will soften)
  • Not recommended for freezing (noodles become mushy)

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