Chicken Chow Mein

Serves: 4
A gently spiced Chinese classic of stir-fried noodles, vegetables and chicken. Add the bean sprouts right at the end, just to heat through, or they will become too soft and make the noodles soggy.

Ingredients

  • 115g (4oz) (about 3 nests) fine egg noodles
  • 2 tbsp sunflower or sesame oil
  • 2 chicken breasts, skinned and sliced into 2cm (¾in) cubes
  • 1 tbsp runny honey
  • 1 small onion, finely chopped
  • 15g (½oz) piece of fresh root ginger, peeled and finely grated
  • 175g (6oz) chestnut button mushrooms, thickly sliced
  • 2 cloves garlic, finely grated
  • For the Sauce

  • 2 tbsp black bean sauce
  • 1 tsp soy sauce
  • 1 tbsp rice wine vinegar or white wine vinegar
  • 2 spring onions, sliced
  • 175g (6oz) beansprouts

Instructions

  • 1
    Cook the noodles according to the packet instructions. Drain and set aside.
  • 2
    Toss the chicken in the runny honey. Meanwhile, heat half the oil in a large non-stick frying pan or wok and stir-fry the chicken over a high heat for a few minutes until browned. Remove from the pan and set aside.
  • 3
    Add the remaining oil to the pan, then the onion and cook over a high heat, covered with a lid, for about 2–3 minutes. Add a drop of water to prevent burning, if needed. Stir in the ginger, mushrooms and garlic, and fry for about 3 minutes until they start to soften.
  • 4
    Meanwhile, mix the black bean sauce, soy sauce and rice or white wine vinegar together in a small bowl with 2 tablespoons of water.
  • 5
    Add the drained noodles to the pan with the vegetables, toss well, then add the sauces, spring onions and the cooked chicken. Stir-fry for a few minutes until piping hot.
  • 6
    Add the bean sprouts at the very last moment, season with plenty of black pepper and serve at once.
  • Mary's Tips

  • 1
    Cooked to serve. Not suitable for freezing.

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