Everyday Kitchen

Chinese · Dinner

Chicken chow mein

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Stir-fry chicken, noodles and crisp vegetables in a soy-based sauce. Loosen noodles before adding them to the pan.

Prep
20 min
Cook
15 min
Total
35 min
Servings
4
Difficulty
Easy
Cuisine
Chinese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of chicken chow mein
Representative photograph of chicken chow mein. This photograph is not a result of testing this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Noodles

Chicken

Vegetables

Sauce

Equipment

Pot; sieve; wide wok; tongs; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Boil noodles · About 6 min

  1. Boil 2000 ml water; cook 300 g dried egg noodles for the packet time, about 4–6 minutes. Drain and loosen with a fork.

Cook chicken · About 8 min

  1. Heat 25 ml neutral oil. Stir-fry 500 g chicken breast, sliced for 6–8 minutes. Do not wash raw chicken.

    Check: Chicken reaches 74°C / 165°F.

Stir-fry vegetables · About 4 min

  1. Add 150 g cabbage, shredded, 100 g carrot, cut into thin strips and 10 g garlic, minced; stir-fry for 3 minutes. Add 100 g bean sprouts; cook for 1 minute.

Toss · About 3 min

  1. Add noodles and 35 ml soy sauce, 20 ml oyster sauce, 10 ml sesame oil, 60 ml water; toss for 2–3 minutes.

    Check: Bean sprouts are steaming hot and noodles are evenly coated.

Tips

  • Drain noodles thoroughly.
  • Use a wide pan to avoid steaming the vegetables.

Substitutions

  • Use mushroom stir-fry sauce instead of oyster sauce.
  • Use rice noodles with their own packet cooking time.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Slice vegetables and chicken one day ahead; refrigerate separately.
  • Cook noodles just before stir-frying.

FAQ

Why do noodles stick?

They may be overcooked or too dry. Loosen with a small splash of hot water.

Can I omit bean sprouts?

Yes. Add extra cabbage.

Is it gluten-free?

The listed noodles and soy sauce contain wheat. Use suitable labelled alternatives for an adaptation.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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