Chow Mein

Full of flavour and ready in a flash, Ken Hom`s speedy but sensational stir-fry makes a perfect midweek supper dish
By Ken Hom
Chow Mein
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes plus 10 mins marinating
  • Effort: medium


For the marinade

  • 2 tsp light soy sauce
  • 2 tsp shaoxing rice wine or dry sherry
  • 1 tsp sesame oil
  • 0.5 tsp salt
  • 0.5 tsp freshly ground white pepper


  • 225 g dried egg noodles
  • 4 tsp sesame oil
  • 100 g boneless chicken breasts
  • 2.5 tbsp groundnut oil
  • 2 clove garlic, chopped
  • 50 g mangetout, finely shredded
  • 4 Parma ham, slices, finely shredded
  • 2 tsp light soy sauce
  • 2 tsp dark soy sauce
  • 1 tbsp shaoxing rice wine or dry sherry
  • 1 tsp salt
  • 0.5 tsp freshly ground white pepper
  • 3 tbsp spring onions, finely chopped
  • 0.5 tsp sugar


1. Cook the noodles in a large pan of boiling water for 3-5 minutes, then drain and plunge them into cold water. Drain thoroughly, toss them with 3 teaspoons of the sesame oil and set aside.

2. Combine the chicken shreds with all the marinade ingredients, mix well and then leave to marinate for about 10 minutes.

3. Heat a wok over a high heat. Add 1 tablespoon of the groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds. Stir-fry for about 2 minutes and then transfer to a plate. Wipe the wok clean.

4. Reheat the wok until it is very hot, and then add the remaining groundnut oil. When the oil is slightly smoking, add the garlic and stir-fry for 10 seconds.

5. Add the mangetout and ham and stir-fry for about 1 minute. Add the noodles, soy sauces, rice wine, salt, pepper, sugar and spring onions. Stir-fry for 2 minutes.

6. Return the chicken and any juices to the noodle mixture. Stir-fry for 3-4 minutes or until the chicken is cooked. Add the remaining sesame oil and give the mixture a few final stirs. Turn it on to a warm platter and serve at once.

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