Name: Chicken Chow Mein
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: British Chinese
Ingredients: 300 g dried egg noodles (cooked according to package directions, rinsed briefly, and drained well); 450 g chicken breast (thinly sliced across the grain); 45 ml light soy sauce (divided); 30 ml oyster sauce (divided); 10 ml sesame oil (divided); 3 cloves Garlic (finely minced); 15 g fresh ginger (finely grated); 150 g carrot (thin matchsticks); 250 g white cabbage (finely shredded); 6 spring onions spring onion (white and green parts separated; both thinly sliced); 30 ml Sunflower oil (for high-heat cooking)

How to prepare

Whisk 30 ml of the soy sauce, 15 ml of the oyster sauce, and half of the sesame oil in a small bowl. Toss the chicken with 15 ml of the soy sauce and set it beside the wok while the remaining ingredients are prepared.

Heat a wok over high heat until a drop of water evaporates immediately. Add half of the sunflower oil, then stir-fry the chicken for 3 to 4 minutes until lightly browned and cooked through to 74°C. Transfer it to a plate.

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Add the remaining sunflower oil. Stir-fry the garlic, ginger, and spring onion whites for 20 seconds, just until fragrant. Add the carrot and cabbage and toss for 2 minutes until the cabbage begins to soften but remains crisp.

Add the drained noodles and return the chicken to the wok. Pour in the sauce and toss continuously for 2 to 3 minutes, lifting the noodles from the bottom until they are evenly glossy and hot.

Glossy chicken chow mein tossed with vegetables in a wok

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Turn off the heat and fold through the spring onion greens and remaining sesame oil. Taste and adjust with a small splash of soy sauce only if needed; serve immediately while the noodles are springy.

Why this recipe works

Separating the chicken, vegetables, and noodles keeps each component distinct, while a concentrated soy-oyster sauce coats the noodles without making them soggy. High heat supplies the lightly smoky wok flavor associated with takeaway chow mein.