Chicken Chow Mein

Make this Chinese stir fry in less than 10 minutes!


  • 150g/5oz dried yellow shi wheat flour noodles, or medium egg noodles
  • dash toasted sesame oil
  • 300g/11oz skinless chicken breast fillets, sliced into strips
  • 2 tbsp light soy sauce
  • 1 tsp five-spice powder
  • 1 tsp chilli sauce (optional)
  • 1 tbsp cornflour
  • 1 tbsp groundnut oil
  • 1 red pepper, seeds removed and thinly sliced
  • 150g/5oz bean sprouts
  • 1 spring onion, sliced lengthways
  • freshly ground black pepper


  1. Cook the noodles in a pan of boiling water for 2–3 minutes, until al dente, or according to packet instructions. Drain, then rinse under cold running water and drain again. Drizzle with a dash of sesame oil and toss through to prevent the noodles from sticking to each other.

  2. Put the chicken strips in a bowl and season with a dash of light soy sauce, the five-spice powder and chilli sauce, if using. Mix well, then lightly dust the chicken strips with the cornflour.

  3. Heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 3–4 minutes, or until the chicken is golden-brown and cooked through.

  4. Add the red pepper and stir fry for 1 minute, then add the bean sprouts and spring onion and stir fry for 30 seconds. Stir in the cooked noodles and season with the soy sauce, a dash of sesame oil and freshly ground black pepper.

  5. Pile the noodles onto a serving plate and serve immediately.

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