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Chow Mein
  • Chow Mein
  • Chow Mein
Chow Mein

Chow Mein

Chow mein translates simply as 'fried noodles' - chow (or chao) meaning stir-fried, and mein (or mian) meaning noodles. It's a very simple dish that you can customise in all sorts of different ways by adding different meats, more vegetables, extra chilli, some beaten egg or by changing the type of noodles you use, but this is the basic recipe to start from!
More Info

Book: How to Be a Noodle Legend

Page number: 95

Effort: Medium effort

Serves: 2

Prep: 25 mins

Cook: 20 mins

Origin: China
Shopping List

  • 250g diced chicken (thighs are best) - cut into small bite-size pieces if large
  • 1 pepper (any colour) or use 1 large carrot (peeled and thinly sliced) - thinly sliced
  • 1 bunch of spring onions - white parts thinly sliced, green parts cut into 2cm lengths
  • 250g beansprouts or use 1 x 400g tin of beansprouts - drained and rinsed
  • 2 cloves of garlic - finely grated or crushed
  • Fresh ginger - finely grated or chopped to make 2 tsp
  • 300g pre-cooked egg noodles or use 125-150g dried egg noodles
  • 2 tbsp soy sauce (dark soy sauce gives the best colour but any type is fine)
  • 1 tbsp oyster sauce or use 1 extra tbsp soy sauce
  • 1 tsp vinegar (rice, white wine or cider vinegar is best)
  • ½ tsp sugar
  • 2 ½ tsp cornflour
  • 1 tbsp sesame oil (optional)
Blends Needed

BADIAN BLEND: ½ tsp

LA JIAO BLEND: ⅛ tsp

MA LA BLEND: tsp

ZHIMA BLEND: tsp
Goes Great With
Also Works a Treat With

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