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Chicken Chow mein served in a white bowl with a fork on the side
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Easy Chicken Chow Mein

Slippery chicken chow mein noodles with loads of my favourite veggies - checks all the right boxes! A chow mein is only as good as the sauce used to make it, they say! See my tips on how to make amazing chow mein sauce, how to cook noodles right, and how to get those street style flavours!
Course Main Course
Cuisine American Chinese, Indian Chinese
Diet Halal
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 5 people
Calories 350kcal
Author Richa

Ingredients

Noodles

  • 250 Grams Noodles veg or egg noodles
  • Salt
  • Water for boiling

Stir Fry

  • 2 Tablespoons Vegetable Oil
  • 1 Tablespoon minced Garlic
  • 200 Grams Chicken thighs cut into 1 inch strips
  • 1 Tablespoon Spring Onion whites only, chopped
  • ½ Cup thinly sliced Onion
  • ½ Cup julienned Carrot
  • ½ Cup sliced Beans thinly sliced diagonally
  • 1 Cup thinly shredded Cabbage
  • 1 Tablespoon Spring Onion greens only, cut into thirds

Sauce Mix

  • 1 tablespoon Soy Sauce
  • 1-2 Teaspoons Red Chilli Sauce
  • 1 Teaspoon Tomato Ketchup
  • 1 Teaspoon Vinegar
  • ½ Teaspoon Cornflour
  • ½ cup Water
  • 1 Teaspoon Salt adjust to taste
  • 1 Teaspoon Pepper

Instructions

Noodles

  • Heat water in a large pot and bring to a boil. Ensure that there is enough water to submerge the noodles. Once the water is boiling, add salt and half a teaspoon of oil and give it a stir. Now add the noodles, break them up slightly if you need to and boil on medium heat for 1 minute less than the package instructions (approx 2-3 minutes depending on the brand of noodles you are using).
  • Remember noodles can overcook within seconds so pay close attention. Once cooked, strain the noodles and run them under cold water till the noodles come to room temperature. Drain well and keep aside. You can toss them in a little oil to keep them from sticking to each other.

Sauce Mix

  • Whisk together soy sauce, vinegar, chilli sauce, ketchup and cornflour in a bowl. Add 1-2 teaspoon of this sauce mixture to the chicken and marinate for 10 minutes. Reserve the remaining sauce for the later.

Stir Fry

  • Heat vegetable oil in a wok and add garlic. Sauté for 30 seconds and add the chicken. Stir fry on high heat for 2 minutes till the chicken starts getting some colour.
  • Add spring onion and onion and sauté till the onions are almost translucent. Next add the carrots, beans and cabbage. Saute for 2 minutes.
  • Add the cooked noodles, along with the sauce mix and toss to combine. Stir fry for another minute. Season with salt and pepper. Garnish with spring onions and serve hot!

Video

Notes

  1. Noodles: I use veg or egg noodles from a brand called Kim's. You can also substitute these with ramen or instant noodles. Any variety works here
  2. Chicken: Chicken thighs are my choice of cut for chinese stir fries and noodles because they don't overcook easily. You can easily swap these for chicken breasts which can be thinly slices. To tenderise chicken breasts and keep them from becoming rubbery, toss them in ¼ teaspoon baking soda for 10 minutes. Then wash them well and use as directed.
  3. Veggies: I love a combination of cabbage, carrots and green beans in this recipe but you can easily add capsicum, mushrooms, bean sprouts etc as well. 

Nutrition

Calories: 350kcal | Carbohydrates: 44g | Protein: 14g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 734mg | Potassium: 334mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2291IU | Vitamin C: 9mg | Calcium: 40mg | Iron: 1mg