Recipe: Chicken Chow Mein

This is a classic takeaway dish and a classic Chinese snack - Chow mein in Mandarin Chinese is pronounced 'Chao meean' and it means 'stir-fried noodle'.

Cook the noodles for 3 minutes in a pan of boiling water until al dente, or as per the package instructions. Drain, then run them under cold running water, and drain again. Drizzle with a few splashes of sesame oil, and toss through to prevent them from sticking.

Season the chicken with a splash of dark soy sauce, the five-spice powder, and chile sauce, if using. Mix well. Coat the chicken breasts lightly with the cornstarch.

Heat a wok over a high heat, add the groundnut or peanut oil, and heat until smoking. Then, add the chicken, and stir-fry for 2 to 3 minutes, or until cooked through.

Add the red bell pepper, and stir-fry for 1 minute, then add the bean sprouts and green onion and stir-fry for less than 1 minute. Add the cooked noodles, and season with the light soy sauce, 1 teaspoon toasted sesame oil, and black pepper, to taste. Stir well

Ready In: 30 min.

Ingredients:

5 ounces dried yellow Shi wheat flour noodles or medium egg noodles
1 teaspoon sesame oil
plus more as needed
11 ounces skinless chicken breasts
sliced into strips
Dash dark soy sauce
1 teaspoon five-spice powder
1 teaspoon chile sauce
optional
1 tablespoon cornstarch
2 tablespoons groundnut oil (peanut)
1 red bell pepper
seeded and finely sliced
5 ounces bean sprouts
1 large spring onion (green)
sliced lengthwise
2 tablespoons light soy sauce
Freshly ground black pepper
finely ground

Tip category:

Food, Drinks & Restaurants

Supporting content or organization page:

Recipes from around the world and checking local eating habits - Theme

Recipes from all over the World: From sustainable recipes to local food habits Table of contents Recipes and cooking tips from Africa or with a African twist Recipes and cooking tips from Asia or with an Asian twist Recipes and cooking tips from Europe or with a local twist Recipes and cooking tips from Latin America or with a Latin....... read more