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There are recipes for chicken chow mein and recipes for vegetable chow mein. When feeding a family who probably haven’t eaten well during the day, I decided to combine the two for protein and all of your 5 a day. This is easily adaptable if you are vegetarian, just miss out the the chicken and prawns.

225 g egg noodles

1 tbsp sesame oil

200 g chicken breast fillet (thinly sliced)

2.5 tbsp groundnut oil (or any neutral oil)

2 cloves garlic (finely chopped)1 small onion (thinly sliced)

100 g beansprouts

1 red pepper (sliced)

1 225g tin bamboo shoots (drained)

1/4 cabbage (finely sliced)

50g mangetout (finely sliced)

2 tsp light soy sauce

2 tsp dark soy sauce

1 tbsp shaoxing rice wine

1/2 tsp white pepper (freshly ground)

1/2 tsp sugar

4 spring onions (finely sliced)

Marinade for chicken

2 tsp light soy sauce

2 tsp shaoxing rice wine

1 tsp sesame oil

1/2 tsp ground white pepper

1/2 tsp salt

Mix the chicken into the marinade and leave to marinate for 10 minutes while you prepare everything else

Cook the noodles for 3 minutes. Drain, rinse, toss in 1 tbsp of sesame oil and set aside

Heat the wok until it’s smoking, add 1 tbsp of oil and when it’s hot add the chicken and stir fry for a few minutes until slightly browned then transfer to a bowl and wipe the woke clean with a piece of kitchen paper

Add the remaining oil, and let it start smoking again then add the garlic and onions. After a couple of seconds tip in all the vegetables and give it a good stir. Let it cook down for a few minutes depending on how crunch you like your vegetables. Add the drained noodles and cooked chicken along with any juices collected in the bowl. Finally, add the shaoxing rice wine, white pepper, both soy sauces, spring onions and caster sugar.

Give it all a good stir making sure the noodles are well coated and serve immediately.

Chicken & vegetable chow mein

Jules
I have combined chicken and vegetables to make this a super tasty midweek dinner using all of your 5 a day. I use a lot of white pepper in this dish and it's important to the flavour and adds heat. I have found that using freshly ground pepper as opposed to ready ground, makes quite a big difference.This dish keeps well in the fridge so make extra if you want to have it for a packed lunch the next day.
5 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Asian
Servings 4 people
Calories 484 kcal

Equipment

Wok or large frying pan

Ingredients
  

  • 225 g egg noodles
  • 1 tbsp sesame oil
  • 200 g chicken breast fillet - thinly sliced
  • 2.5 tbsp oil groundnut, rapeseed or vegetable oil
  • 2 cloves garlic finely chopped
  • 1 onion small
  • 100 g beansprouts
  • 1 red pepper
  • 225 g bamboo shoots drained
  • .25 cabbage finely sliced
  • 50 g mangetout
  • 2 tsp light soy sauce
  • 2 tsp dark soy sauce
  • 1 tbsp shaoxing rice wine
  • .5 tsp white pepper
  • .5 tsp sugar

Marinade for chicken

  • 2 tsp light soy sauce
  • 2 tsp shaoxing rice wine
  • 1 tbsp sesame oil
  • .5 tsp white pepper
  • .5 tsp salt

Instructions
 

  • Mix the chicken into the marinade and leave to marinate for 10 minutes while you prepare everything else
  • Cook the noodles for 3 minutes. Drain, rinse, toss in 1 tbsp of sesame oil and set aside
  • Heat the wok until it's smoking, add 1 tbsp of oil and when it's hot add the chicken and stir fry for a few minutes until slightly browned then transfer to a bowl and wipe the woke clean with a piece of kitchen paper
  • Add the remaining oil, and let it start smoking again then add the garlic and onions. After a couple of seconds tip in all the vegetables and give it a good stir. 
  • Let it cook down for a few minutes depending on how crunch you like your vegetables. 
  • Add the drained noodles and cooked chicken along with any juices collected in the bowl. 
  • Finally, add the shaoxing rice wine, white pepper, both soy sauces, spring onions and caster sugar.
  • Give it all a good stir making sure the noodles are well coated and serve immediately.

Video

Nutrition

Calories: 484kcalCarbohydrates: 54gProtein: 17gFat: 22gSaturated Fat: 3gTrans Fat: 1gCholesterol: 65mgSodium: 841mgPotassium: 516mgFiber: 6gSugar: 9gVitamin A: 1205IUVitamin C: 73mgCalcium: 73mgIron: 3mg
Tried this recipe?Let us know how it was!

This Post Has One Comment

  1. 5 stars
    Another amazingly simple and stunning mid-week (or anytime for that matter) meal! Great to get an interesting source for all of your 5 a day. Thanks Jules!

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