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A classic and popular Chinese takeway and restaurant dish.
Chicken Chow Mein is a popular Indo-Chinese restaurant dish. Packed with flavor and easy to make, this stir-fry dish is ideal for lunch, dinner or weekend parties.
A staple of the Cantonese cuisine, this recipe is made with egg noodles, mixed vegetables and tender chicken breast pieces.
You can make this classic Chinese takeaway dish at home for a quick weeknight meal.
Chicken Chow Mein
A classic and popular Chinese takeway and restaurant dish.
Servings: 2 people
Ingredients
- 75 g Chicken Breast boneless, skinless, cooked and shredded
- 100 g Egg Noodles
- 1 Egg beaten
- 1/2 inch Ginger finely chopped
- 2 Garlic Cloves small, minced
- 1 Red Onion small, sliced
- 3 to 4 Button Mushrooms sliced
- 1 Red Capsicum small, seeded and sliced
- 1 tsp Light Soy Sauce
- 1/2 tsp Sesame Oil
- 2 tbsp Oil
- 1/2 tsp Salt
Instructions
- Heat a nonstick pan over medium flame.
- Boil 500 ml of water with little salt and little oil.
- Once the water starts to bubble, add the noodles and cook until al dente (almost done).
- Drain the noodles and place it under cold running water.
- Drain again and keep aside to cool.
- Heat 1/2 tsp oil in a nonstick pan over medium flame.
- Break and scramble the egg.
- When it is set, remove from pan and keep aside.
- Add the remaining oil to the pan.
- Add the onions, ginger and garlic.
- Saute for a minute or two.
- Add the mushrooms, capsicum and cook for 2 minutes.
- Add the cooked and shreded chicken pieces.
- Cook for a minute more.
- Now add the soy sauce and salt.
- Mix well.
- Add the cooked noodles, sesame oil and mix until evenly combined.
- Add the scrambled eggs and mix gently.
- Reduce flame and cook for 2 minutes.
- Transfer to a serving bowl.
- Serve immediately.
