The fourth main dish for my Year of the Dragon Chinese Banquet was another Ching-He Huang recipe from her Ching’s Fast Food book – Chicken Chow Mein. A popular Chinese take-away dish – chow mein means ‘stir fried noodles’. Ching’s version is very tasty and it was well received at my dinner party!
When I made this dish, I doubled it up to feed 8 people, knowing how popular chow mein is and also because it’s the only dish that my teenage son would eat! On the day however, as I was throwing ingredients into the wok, there looked like so much that I actually only cooked half, and then the other half the next day. The half doubled portion, was enough for 8 of us! On re-reading the recipe to type this post, I discover that it’s actually for two people! So my double was really for four (I hope you’re still with me as I try to explain!), not 8 as I thought…in short, the quantity I will give serves a very healthy portion for 2 people and easily up to 4…or even up to 6-8 if you are cooking a multitude of Chinese dishes!
*Phew* Now onto how I made this awesome Chicken Chow Mein!
Preparation is again the key. I started with the noodles which I cooked in a pan of boiling water for a couple of minutes until al dente, then drained and rinsed under cold running water. They were then drizzled with a dash of sesame oil to prevent them from sticking together and put in a tub for when I would come to cook the dish.
The chicken was cut into strips and put into a bowl with dark soy sauce and Chinese five-spice powder. You can add some chilli sauce for a bit of a kick, but I didn’t on this occasion. Once the seasonings were mixed through, some cornflour was dusted over.
I sliced up a red pepper into strips, and also sliced some spring onions into chunks. Bean sprouts are ready to go!
With everything prepared, it was time to heat up my wok, add the oil and wait for it to start to smoke. The chicken went in first for a few minutes until cooked. The the peppers, which were stir fried for a minute, followed by the spring onions and then the bean sprouts which had another 30 seconds.
The noodles then go in and get stirred through with some light soy, another dash of sesame oil and some freshly ground black pepper.
All ready to be served and enjoyed!
Chicken Chow Mein
- 150g medium egg noodles or dried yellow shi wheat-flour noodles
- 2 dashes of toasted sesame oil
- 300g skinless chicken breasts, sliced into strips
- dash of dark soy sauce
- 1 tsp Chinese five spice powder
- 1 tsp chilli sauce (optional)
- 1 tbsp cornflour
- 1 – 2 tbsps groundnut (peanut) oil or vegetable oil
- 1 red pepper, deseeded and finely sliced
- 150g bean sprouts
- 1 large spring onion, sliced lengthways
- 2 tbsps light soy sauce
- ground black pepper
- Cook the noodles in a pan of boiling water for 2 – 3 minutes (or according to packet instructions) until al dente.
- Drain, rinse with cold running water and drain again.
- Drizzle with a dash of sesame oil and toss together to prevent the noodles from sticking together.
- Place the chicken strips into a bowl and season with dark soy sauce, five-spice powder and chilli sauce (if using). Mix well and dust chicken strips with cornflour.
- Heat a wok over a high heat till it starts to smoke and add the oil.
- Add the chicken strips and stir fry for 3 – 4 minutes until the chicken is cooked through.
- Add the red pepper and stir fry for 1 minute.
- Add the spring onions and bean sprouts and cook for 30 seconds.
- Stir in the cooked noodles and season with light soy sauce and the other dash of sesame oil. Twist over some freshly ground black pepper.
- Divide the noodles between plates and serve immediately.