Mains
Chinese
ChineseChicken Chow Mein
A stir-fried noodle classic with chicken and crisp vegetables. Tiers progress from store-cupboard sauce to a velveted, wok-charred version with fresh aromatics.
Dairy-free
Nut-free
Better version
Marinated chicken thigh, fresh veg and beansprouts in an oyster and sesame sauce.
Per serving£3.60
Total cost£7.20
Time27 min
Ingredients for 2
- 300 g chicken thigh fillets , sliced
- 200 g fresh egg noodles
- 1 red pepper , sliced
- 100 g beansprouts
- 4 spring onions , sliced
- 2 cloves garlic , minced
- 1 tbsp groundnut oil
- Sauce
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1 tsp toasted sesame oil
Method
- Toss the chicken with 1 tbsp of the soy sauce and set aside for 10 minutes.
- Cook the fresh noodles briefly, drain and toss with a little sesame oil.
- Stir-fry the chicken in the groundnut oil over high heat until golden, then add the garlic.
- Add the pepper, stir-fry for 2 minutes, then add the beansprouts and most of the spring onions.
- Add the noodles and the remaining sauce ingredients and toss until glossy and hot.
- Finish with the reserved spring onions.
Equipment
- wok
The three ways, side by side
Budget
Chicken breast, frozen veg and dried noodles with a quick soy-based sauce.
Better
Marinated chicken thigh, fresh veg and beansprouts in an oyster and sesame sauce.
Ultimate
Velveted free-range chicken, hand-pulled wheat noodles and wok hei with Shaoxing wine and fresh ginger.
