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Chicken Chow Mein


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Rate this recipe 2.8/5 (19 Votes)


  • 5 ounces dried yellow Shi wheat flour noodles* or medium egg noodles
  • 1 teaspoon sesame oil
  • plus more as needed
  • 11 ounces skinless chicken breasts
  • sliced into strips
  • Dash dark soy sauce
  • 1 teaspoon five-spice powder
  • 1 teaspoon chile sauce
  • optional
  • 1 tablespoon cornstarch
  • 2 tablespoons groundnut oil (peanut)
  • 1 red bell pepper
  • seeded and finely sliced
  • 5 ounces bean sprouts
  • 1 large spring onion (green)
  • sliced lengthwise
  • 2 tablespoons light soy sauce
  • Freshly ground black pepper
  • finely ground


servings 2
Level of difficulty Easy
Preparation time 20mins
Cooking time 10mins
Cost Average budget


Step 1

Cook the noodles for 3 minutes in a pan of boiling water until al dente, or as per the package instructions. Drain, then run them under cold running water, and drain again. Drizzle with a few splashes of sesame oil, and toss through to prevent them from sticking.

Season the chicken with a splash of dark soy sauce, the five-spice powder, and chile sauce, if using. Mix well. Coat the chicken breasts lightly with the cornstarch.

Heat a wok over a high heat, add the groundnut or peanut oil, and heat until smoking. Then, add the chicken, and stir-fry for 2 to 3 minutes, or until cooked through.

Add the red bell pepper, and stir-fry for 1 minute, then add the bean sprouts and green onion and stir-fry for less than 1 minute. Add the cooked noodles, and season with the light soy sauce, 1 teaspoon toasted sesame oil, and black pepper, to taste. Stir well and serve immediately.


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