Chicken chow mein
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Richard Jung
Chicken chow mein
Serves: 4
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
555Kcal
Fat
15.4gr
Saturates
3.5gr
Carbs
74.5gr
Fibre
4.7gr
Protein
34.2gr
Salt
2.5gr
Ching-He Huang
Ching-He Huang was born in Taiwan and grew up in South Africa and London. A self-taught cook, she's a regular face on television and author of seven best-selling books on Chinese cuisine for home cooks.
See more of Ching-He Huang’s recipes
Ching-He Huang
Ching-He Huang was born in Taiwan and grew up in South Africa and London. A self-taught cook, she's a regular face on television and author of seven best-selling books on Chinese cuisine for home cooks.
See more of Ching-He Huang’s recipes
Ingredients
- 300g dried fine egg noodles
- 2 tsp toasted sesame oil, plus a little extra
- 4 skinless chicken breast fillets, sliced into strips
- a splash of dark soy sauce
- 1-2 tsp five-spice powder
- 2 tbsp cornflour
- 2 red peppers, deseeded and finely sliced
- 300g bean sprouts
- 2 large spring onions, trimmed and sliced lengthways
- 4 tbsp light soy sauce
Step by step
- In a pan of boiling water, cook the noodles for 3 minutes. Drain, run under cold water and toss with a little sesame oil.
- Mix the chicken with the dark soy sauce and coat with the five-spice and cornflour. Heat the two tablespoons of oil in a wok or large frying pan over a high heat, then add the chicken and stir-fry for 2-3 minutes until cooked.
-
Add the red pepper and stir-fry for 1 minute, then add the bean sprouts and spring onion and stir-fry briefly.TipChow mein means 'stir noodle', or stir-fried noodle and couldn't be easier!
- Add the noodles and season with the light soy sauce and the remaining sesame oil.
