Chow mein is a traditional Chinese dish made with egg noodles and stir-fried vegetables. We love adding a protein and my favourite is chicken, but you can try different meats or tofu. This dish is pan-fried so the noodles get a nice crisp to them and then tossed in a yummy sauce. Chow mein is perfect for those nights when you don’t want to dirty too many pans or make a big mess of the kitchen. 

Chow mein gets its signature flavour from the thick, dark homemade sauce the noodles are tossed with. It’s the perfect balance of sweet and salty and makes putting down your chopsticks absolutely impossible. 

We recommend you velvet your chicken before you begin this recipe. click here to for instructions

INGREDIENTS

• 100g Chicken thigh / chicken breast 
• 300g Lucky Boat noodles prepared as per packet instructions 
• ½ Red pepper
• 2 Tenderstem broccoli
• 75g Bean sprouts
• 2 Spring onions
• 1/2 teaspoon of MSG (Optional but gives the real Asian Taste)

The Marinade

• 1 tbsp Light soy sauce
• 2 tsp Sesame oil
• ½ tsp Sugar

Prepare the Sauce

• ½ tbsp oyster sauce
• ½ tbsp light soy
• 1 tbsp Dark Soy
• 50ml chicken stock
• 1 tsp sugar
• 1 tsp Sesame oil

Method

•  Soak the noodles in hot water for 3-5 minutes until softened, separated, but still       al-dente. Drain them and leave to cool. (They will finish cooking later)
• Once the noodles have separated, drain the water and allow to dry (place on a clean tea towel to dry)
• Slice the chicken and mix with the marinade.
• Finely slice all the vegetables.
• Mix all the sauce ingredients in a small bowl.
• Heat 1 tbsp vegetable oil in a wok to high heat & stir fry the chicken for 1-2 minutes then add the tenderstem broccoli, and red pepper and any other vegetables along with the MSG if you are using., adding the beansprouts last. Stir-fry for 30 seconds between each addition.
• Lastly add the noodles and stir-fry for 1 minute before adding the sauce. Continue to stir-fry for 1 minute then garnish with the spring onion and serve.