Cook and Scale
Chicken Chow Mein
4 servings · 32 min total
Stir-fried egg noodles with strips of chicken, crunchy peppers, and bean sprouts in a glossy soy and oyster sauce. A weeknight wok favourite.
Ingredients
- 300 g egg noodles
- 2 g chicken breast, sliced thin
- 3 tbsp vegetable oil
- 3 garlic, minced
- 15 g fresh ginger, grated
- 1 red bell pepper, sliced
- 150 g bean sprouts
- 4 spring onion, sliced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp brown sugar
- white pepper to taste
Contains: Gluten, Egg, Soy, Molluscs, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Cook the noodles — Cook the egg noodles in boiling water for 4 minutes, drain, and toss with a little oil to stop them sticking.
- 2.
Stir-fry the chicken — Stir-fry the chicken in the oil over high heat for 5 minutes until golden, then add the garlic and ginger.
- 3.
Add the vegetables — Add the pepper and stir-fry for 3 minutes, then tip in the noodles, bean sprouts, and spring onions.
- 4.
Glaze with the sauce — Pour over the soy sauce, oyster sauce, sesame oil, and sugar, season with white pepper, and toss for 2 minutes to glaze.