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Chow Mein

Chinese Chicken Chow Mein – Tuesday Quick Recipe

Chinese Chicken Chow Mein


Chicken Breasts

2 chicken breasts (chopped)

Dark Soy Sauce

4 tbsp dark soy sauce

Light Soy Sauce

4 tbsp light soy sauce


1 tbsp cornflour

Medium Egg Noodles     

1/2 packet medium dried egg noodles

Sesame Oil

3 tablespoons sesame oil

Garlic Granules

4 tbsp garlic granules

Chopped Onion

1 onion (chopped)


1 bag beansprouts

Spring Onions

3 spring onions (chopped into approx. 2cm pieces)


1 tsp sugar

White Pepper

1 tsp ground white pepper






Mixing spoon



Red Bowl

Mixing bowl


Medium saucepan

Pasta Server

Pasta server


Mix together 1 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, and cornflour Add in the chicken (or other meat) and marinate for no less than 4 hours in the fridge.

Add water to a pan and bring it to the boil, cook the noodles according to the packet instructions. Once soft, if the are sticking together you can run them under cold water to stop this.  I like to use a pasta 

Heat oil in the wok until very hot and fry your meat until fully cooked. Remove the meat from wok (I like to place kitchen towel on a plate and fold it over the meat to soak up any excess oil. Add the garlic granules and onion to hot wok and cook them until softened slightly, then add your beansprouts, spring onions, cooked noodles and the meat.

Stir in the remaining dark soy sauce, light soy sauce, sugar and pepper. Stir thoroughly for a few minutes and it will be ready to serve.

For a really saucy chow mein mix the dark and light soy sauces in a bowl with cornflour and enough water to make a rich gravy before stirring through the noodles.

You may wish to serve with prawn crackers, we always do.

This serves 4 people.