Chicken Chow Mein
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • Thumb size piece fresh ginger (peeled and then grated)
  • 2 cloves garlic (peeled and finely chopped)
  • 2 tbpsn tomato puree
  • 1 and half tbspn oyster sauce
  • 1 and half tbpsn light soy sauce
  • 1 tbpsn dark soy sauce
  • Juice of 1 lime
  • 3 nests medium egg noodles
  • 200g beansprouts
  • 1 red pepper (sliced)
  • 1 medium onion (peeled and thinly sliced)
  • 2 spring onions (finely sliced)
  • Handful of mange tout (halved)
  • 150g button mushrooms (roughly sliced)
  • 2 red chillis (finely sliced, I add the seeds but discard if you don't like it too hot)
  • 2 small chicken breasts (cut into small chunks)
  • Sunflower oil
  • Black pepper
  • Small bunch french coriander.
  1. Heat a dash of sunflower oil in a wok or large, deep frying pan. Add the chicken and cook for around 7 mins until almost cooked through on a medium heat.
  2. Add the onions, red pepper and mange tout and cook for a further 5-7 mins on a medium heat until the vegetables are starting to soften. Stir regularly.
  3. In the meantime put the noodles in a pan of boiling water and boil for around 5 mins. Drain and leave to one side until needed. Also during this time add the tomato puree, light and dark soy sauce, oyster sauce, lime juice, ginger and garlic and mix together. Leave to one side until needed.
  4. Add the mushrooms and cook for another 2 mins, stir regularly. Then add the beansprouts and mix every together, leaving the beansprouts to soften for just another 2 mins.
  5. Pour in the tomato puree and soy sauce mix into the wok with the noodles and mix well making sure that everything is well covered. This should just be for a minute or so.
  6. Take the wok off the heat and then add the spring onions and coriander and season with black pepper. Mix well and then serve!
Recipe by A Modern Rose at