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Chow Mein Recipe

This delectable chicken chow mein formula is a fast and simple to get ready solid veg-filled supper with loads of flavors. This delightful Chinese mix fries formula is a cordiality from big-name cook Ken Hom, so you know it’s a decent one. Mix fries like this chicken chow mein, require a wok, so ensure you have one in your kitchen before you begin slashing up the ingredients. This chicken chow mein takes just 40mins altogether to get ready, so you can have a scrumptious feast produced using scratch on the supper table in under 60 minutes. Leading you’ll have to cook the noodles in bubbling water, however, bear in mind to set 10mins aside to marinate the chicken. Noodles can dry or crisp, new will taste much better. For the marinade, which truly packs an impactful flavor in the chicken, you will require soy sauce, dry sherry, sesame oil, salt and naturally ground white pepper. In spite of the fact that this formula incorporates chicken and certain vegetables like mange tout and onions, you can utilize swap or include any ingredients you’d like, for example, angle, meat, poultry or different vegetables. Appreciate this speedy and straightforward dish following a bustling day or exactly when you can’t be tried making anything entangled.


  • 225g (8oz) dried or new egg noodles
  • 4tbsp sesame oil
  • 5 dried red chillis
  • 100g (4oz) boneless skinless chicken bosom, cut into fine shred 5 cm (2 in) long
  • 2½ tbsp groundnut oil
  • 1 tbsp finely slashed garlic
  • 50g (2oz) mange tout, finely destroyed
  • 50g (2oz) Parma ham, or cooked ham, finely destroyed
  • 2tsp every one of light soy sauce and dim soy sauce
  • 1tbsp Shaoxing rice wine or dry sherry
  • 1tsp salt
  • ½ tsp newly ground white pepper
  • ½ tsp sugar
  • 3 tbsp finely hacked spring onions
  • For The Marinade:
  • 2tsp light soy sauce
  • 2tsp Shaoxing rice wine or dry sherry
  • 1tsp sesame oil
  • ½ tsp salt
  • ½ tsp newly ground white pepper


  • Cook the noodles in a huge skillet of bubbling water 3 – 5 minutes, at that point deplete and dive them into cool water. Deplete completely, hurl them with three teaspoons of the sesame oil and put aside.
  • Consolidate the chicken shreds with all the marinade ingredients, blend well and after that leave to marinate for around 10 minutes.
  • Warmth a wok over a high warmth. Include one tablespoon of the groundnut oil and, when it is exceptionally hot and somewhat smoking, include the chicken shreds. Panfry for around 2 minutes and after that exchange to a plate. Wipe the wok clean.
  • Warm the wok until the point when it is exceptionally hot and afterward include the rest of the groundnut oil. At the point when the oil is somewhat smoking, including the garlic and panfry for10 seconds.
  • Restore the chicken and any juices to the noodle blend. Panfry for around 3-4 minutes or until the point that the chicken is cooked.
  • Include the rest of the sesame oil and give the blend a couple of conclusive mixes. Turn it on to a warm platter and served without a moment’s delay.

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