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Chicken
Chicken Chow Mein
Chicken chow mein combines springy egg noodles, tender chicken and crisp vegetables in a concentrated savoury sauce. The final noodles should be coated rather than submerged. Cabbage, carrot and spring onion contribute different textures, so their cutting and cooking sequence matter.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Fresh egg noodles vary in preparation requirements; loosen or cook them according to the packet before stir-frying. Mix cornflour with cold water and the sauce ingredients before heating the wok. Oyster and soy sauces supply most of the salt.
Cook chicken in manageable batches and reach 74°C. Add firmer vegetables before delicate spring onion, and cook bean sprouts thoroughly. Toss the prepared noodles through the sauce just long enough to coat and heat them without breaking them.
Clumped noodles may have been insufficiently loosened or left wet in a pile. A gummy sauce can result from too much reduction after the starch thickens; add a little water and toss gently. Overcrowding produces steamed, watery vegetables.
About This Recipe
Chicken chow mein combines springy egg noodles, tender chicken and crisp vegetables in a concentrated savoury sauce. The final noodles should be coated rather than submerged. Cabbage, carrot and spring onion contribute different textures, so their cutting and cooking sequence matter.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Noodle saucepan
- ✓ Colander
- ✓ Wok
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Marinate the chicken: Mix chicken with cornflour, water and one spoonful of light soy sauce; leave for 15 minutes while preparing the vegetables.
- Prepare the noodles: Loosen or blanch the noodles according to the packet, drain very well and toss with a few drops of sesame oil.
- Sear the chicken: Heat a wok until smoking, add half the neutral oil and stir-fry the chicken in batches until nearly cooked; remove to a plate.
- Cook the vegetables: Add the remaining oil, garlic and ginger, followed by carrot and cabbage; toss over high heat for 90 seconds.
- Fry the noodles: Add the drained noodles and spread them across the hot wok for brief contact before tossing with light soy, dark soy and oyster sauce.
- Finish: Return the chicken, add bean sprouts and spring onion, toss until the chicken reaches 75°C and serve while the vegetables retain crunch.
Chef Notes & Tips
Drain the noodles thoroughly and keep the wok hot; excess water turns chow mein soft instead of lightly fried.
Ingredient choices: Fresh egg noodles vary in preparation requirements; loosen or cook them according to the packet before stir-frying. Mix cornflour with cold water and the sauce ingredients before heating the wok. Oyster and soy sauces supply most of the salt.
Cooking control: Cook chicken in manageable batches and reach 74°C. Add firmer vegetables before delicate spring onion, and cook bean sprouts thoroughly. Toss the prepared noodles through the sauce just long enough to coat and heat them without breaking them.
If something goes wrong: Clumped noodles may have been insufficiently loosened or left wet in a pile. A gummy sauce can result from too much reduction after the starch thickens; add a little water and toss gently. Overcrowding produces steamed, watery vegetables.
Ingredient Substitutions
- ↔ Fresh egg noodles → dried egg noodles prepared according to the packet
- ↔ Chicken thigh → chicken breast or firm tofu
- ↔ Oyster sauce → vegetarian mushroom stir-fry sauce
Food Safety & Doneness
Keep raw poultry separate from ready-to-eat food and do not wash it. Check the thickest flesh and any stuffing reach at least 74°C with a food thermometer; colour and timing alone are not reliable.
Serving & Plating
Serve immediately in warmed bowls with the vegetables distributed through the noodles. Avoid leaving the finished chow mein covered in the hot wok, where steam softens the texture.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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