Chinese Chicken Chow Mein
Cowbridge Kitchen
About This Recipe
This has to be one of the best noodle dishes I have ever made. Chow mein is made by stir frying sliced vegetables and then tossing them in an Oyster and Soy sauce with a bunch of thin noodles.
The secret to the taste of this dish is all in the sauce, and you can make this up beforehand to save time when putting this dish together.
As the name suggests, this Chow mein is made with Chicken but you can use other meats if you prefer.
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Chow mein has a rich and fascinating history that traces back to Chinese cuisine, where it originated as a simple dish of stir-fried noodles.
The term "chow mein" itself translates to "fried noodles," and it is believed to have emerged in the late 19th century, particularly in the Canton region of China. As Chinese immigrants began to settle in various parts of the world, especially in the United States, they brought their culinary traditions with them, adapting recipes to suit local tastes and available ingredients. This led to the creation of different variations of chow mein, including the crispy version that features fried noodles topped with vegetables and meat, and the softer style that uses boiled noodles stir-fried with a medley of ingredients.
Over the years, chow mein has evolved into a beloved dish not only in Chinese restaurants but also in homes around the globe, showcasing the adaptability and enduring appeal of this classic noodle dish.
Today, it remains a staple in many Asian cuisines, reflecting a blend of cultural influences and culinary creativity.
10 mins Prep.
15 minutes Cooking time.
Time
Calories: 459
Protein: 11.3g
Fat: 18.4g
Carbohydrates: 67g
Fiber: 0g
Sugar: 9g
Nutrition
Servings
Difficulty
Chow mein can be made with other meat, such as Pork or Beef.
Cost to make:
£3.95/ $4.85(Est.)
How to Make Chow Mein
The secret to to the taste is to use a Chinese Cooking Wine. Most, if not all Chinese takeaway sauce is made with it, so it is essential to the flavour.
You can start this dish by making the sauce in advance as this makes the process of putting the meal together much quicker. Also if you are using chicken breast I sugest that you tenderise it beforehand in a Cornflour Slurry mix. This will make the meat much more suculent and juicy. We have used this method in our Chicken & Mushrooms recipe.
Cuisine:Chinese
ingredients
2 tbs Oyster sauce
20g soft brown sugar
2 tbs Light soy sauce
30ml Chinese cooking wine
1/4 tsp of Black Pepper
65 ml Water
2 tsp Cornflour
Chow Mein
200g Sliced Chicken breast
150g Chowmein noodles (Thin)
20ml of rapeseed oil
1/4 of Green cabbage
1 carrot (Sliced)
3 Spring Onion (Sliced)
100g Bean sprouts
1tsp Garlic
10ml Sesame oil
Cooking Instructions
- Mix the Soy sauce with the Cornflour
- Add the rest of the Chow mein sauce ingredients and mix together in a pan over a low heat until thickened.
- You can Velvet the chicken slices beforehand if you like, you can find the method for velveting here on our Tips & Tricks page
- Slice the chicken into thin slices
- Pour 20ml of sauce over the chicken, then mix it up.
- Leave aside for 30 minutes to marinate.
- Soak the noodles in boiling water, follow the instructions on the packet.
- Thinly slice your carrot, spring onion and cabbage.
- Cook the marinated chicken in the oil for 5 to 10 minutes, until all of the chicken is cooked.(Make sure you add all of the chicken & marinade to the oil)
- When the Chicken is fully cooked (About 10 minutes) remove it from the pan and set aside.
- Fry the vegetables and garlic for 5 minutes then add the cooked chicken and the rest of the Chow mein sauce and cook for a further 2 minutes.
- Drain the noodles then add them to the Chow mein, toss this all together and reduce for a few minutes to get all of the flavour through the dish.
- You can drizzle some extra dark soy sauce over the Chow mein to add some extra colour before serving.
It is a good idea to make the sauce seperately.This takes a lot of the work out of making this dish and you can keep it in the refrigerator for later.
It is a good idea to use a hand held potato peeler to slice the carrots into thin strips.
Beef
Quorn
