This is the real deal. I have tasted more than my fair share of Chicken Chow Mein over the years, so when I say this tastes exactly like the best Chicken Chow Mein you have tasted; you can trust me! This tastes so delicious there aren’t enough ways for me to rave about it!
Chicken Chow Mein is one of my all time favourites
Ever since I can remember, Chicken Chow Mein has been one of my favourite things to eat. As I’ve grown up, my favourite things to eat have changed but Chicken Chow Mein has always remained up there. I have to have it anytime we have a Chinese takeaway or go to a Chinese restaurant because it is hands down the best part of a Chinese meal for me.
I have eaten so many Chicken Chow Meins over the years that I feel qualified to give a trusted opinion. Over the years, I have tried numerous different chow mein recipes in an attempt to recreate my favourite dish. Every time I was disappointed, until this came along.
Finding an amazing recipe
I don’t remember exactly how I stumbled across The Woks of Life blog, but I am so pleased I did! It’s a blog run by a family who all come up with delicious authentic Chinese cooking. I was initially skeptical after being let down by Chicken Chow Mein recipes so many times before. But the step of frying the noodles was something I hadn’t seen before and was what convinced me to give it a go. Oh my goodness it was amazing. The flavours are exactly what you want from a Chicken Chow Mein. I have tried quite a few of their recipes now and they are all delicious.
I have adapted their Cantonese Soy Sauce Pan-Fried Noodle recipe to create my Chicken Chow Mein recipe. I’ve tweaked the sauce slightly and added chicken.
Chicken Chow Mein cooking tips
There are a few tips you really should stick to when making this recipe. Firstly it is essential to get the correct ingredients. They’re not very expensive and can easily be found at your local Chinese supermarket, or even in the world food aisle of large supermarkets. If you are able to go to a Chinese supermarket I would definitely recommend doing so as things seem very reasonably priced. Also you can pick up some great things you wouldn’t find in standard supermarkets. The other thing to remember is to keep your wok/pan hot. Turn it up as high as it will go!
Definitely do not skip the step of crisping up the noodles in the pan. I think this is an essential step that is the secret behind their amazing taste. It isn’t much effort to do this; Mr Curly often makes this Chicken Chow Mein by himself!
This is a great way of using up leftover roast chicken, but if you don’t have any leftover chicken do not panic! Just cook a chicken breast in the oven at 180ºC for 15-20 minutes until cooked through. Leave to cool for 10 minutes or so until it is cool enough to shred and then you’re ready to make the dish!
Chicken Chow Mein
This is the real deal. I have tasted more than my fair share of Chicken Chow Mein over the years, so when I say this tastes exactly like the best Chicken Chow Mein you have tasted; you can trust me! This tastes so delicious there aren't enough ways for me to rave about it!
- 230 g chow mein or egg noodles
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- ½ tsp sugar
- 1 tsp sesame oil
- 3 tbsp shaoxing wine
- 200 g chicken cooked and shredded
- 3 ½ tbsp sunflower oil
- 3 spring onions finely sliced length ways
- 300 g beansprouts
Put the cooked & shredded chicken in a bowl along with the soy sauces, sugar, sesame oil and shaoxing wine. Stir until the chicken is completely coated and leave to one side
Slice the spring onions length ways as finely as possible and set aside. Cook the noodles as per the packet's instructions - usually in boiling water for around 3 minutes. Drain the noodles and set aside
Heat 1 tbsp of oil in a pan on high heat. Once the oil starts to shimmer you will know its nice and hot. Add some of the noodles to the pan making sure they are in one layer. Leave the noodles to become crisp on one side for 2-3 minutes before turning and repeating the process on the other side
Once the noodles are crisped on each side remove them from the pan and repeat until all of the noodles are crisped. Add another tablespoon of oil for each batch of noodles you crisp in the pan
After all of the noodles are crisped, add the final ½ tablespoon of oil to the pan followed by the spring onions. Stir fry for a few seconds before adding the noodles back to the pan making sure you break up any clumps of noodles
Add the chicken and beansprouts making sure you add any sauce that hasn't soaked into the chicken
Cook for two minutes, stirring continuously until the beansprouts are softened slightly.
If the noodles start to burn instead of turn crisp, turn the heat down slightly and add a small amount of oil.
If you would like to leave out the chicken, just mix the sauce ingredients together and add with the beansprouts. Gradually add it as you may not need all of the sauce.
Nutritional information is given as a guide only.