Special Chow Mein (Chinese Takeaway Copycat)

5 from 1 vote

Special Chow Mein (Chinese Takeaway Copycat)

A deliciously easy peasy version of a Chinese Takeaway favourite! This Special Chow Mein is not only quick and simple to make, it’s also healthier than a standard takeaway version… and cheaper too! What’s not to like?

Course Main Course

Cuisine Asian, Chinese

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 407kcal

Author Eb Gargano

Ingredients

Easy Chow Mein Sauce

3 tablespoons oyster sauce (I use Lee Kum Kee Premium Oyster Sauce*)
4 tablespoons dark soy sauce (I use Kikkoman Naturally Brewed Soy Sauce*)
1 tablespoon apple cider vinegar
2 tablespoons sesame oil
1 tablespoon cornflour
3 tablespoons cold water

Special Chow Mein Stir Fry

300 g chicken breast cut into bitesize pieces (roughly 2cm / ¾ inch cubes)
1 small onion thinly sliced
1 medium carrot peeled and cut into matchsticks
1 small red pepper peeled and cut into matchsticks
½ small savoy cabbage sliced thinly
150 g beansprouts
4 spring onions thinly sliced
225 g dried medium egg noodles (I use Sharwoods Medium Egg Noodles*)
1 tablespoon oil (See Note 1)
300 g ready-cooked jumbo king prawns

Metric - US Customary

Instructions

Mix all the Chow Mein Sauce ingredients in a jam jar (or similar). Screw the lid on tightly and give it a good shake.
Place the diced chicken in a large bowl and drizzle over 1 tablespoon of the sauce. Stir well so all the chicken is coated in the sauce.
Prepare all the vegetables as above. (This is important because you will need to work fast afterwards!)
Place the dried noodles in a saucepan. Cover with plenty of boiling water. Bring back to the boil and cook for 3½ minutes or until nearly (but not quite) done to your liking. Use a fork to separate the noodles during cooking to ensure they don’t all clump together. Drain immediately when cooked. (See Note 2.)
Meanwhile, in a wok (or very large frying pan), heat the oil over a high heat for 1 minute. Add the chicken pieces and fry until light golden brown on all sides, stirring regularly. (Approximately 3 minutes – do not overcook!) Remove the chicken to a plate.
Put the wok back over a high heat and add the sliced onion, carrot, red pepper and cabbage. Fry for 2 minutes, stirring regularly.
Add the chicken back to the pan, along with the cooked prawns and all the sauce. Turn the heat down to medium and cook for 2 minutes, stirring regularly. The sauce should thicken and the chicken will cook through fully. (See Note 3.)
Add the drained noodles, beansprouts and HALF the sliced spring onions. Stir together thoroughly for 1 minute, then turn off the heat.
Serve immediately garnished with the remaining sliced spring onions.

Notes

Use a neutral oil such as rapeseed, vegetable or sunflower. Alternatively, if you prefer cooking with olive oil, use a mild olive oil.
If you are leaving the noodles to stand for more than a minute, toss with a tablespoon of sesame oil to stop the noodles sticking together. Don’t quite fully cook your noodles at this point, as they will cook a little more in the wok.
Cooked as per the above instructions, the chicken should be fully cooked all the way through. However, if you are at all unsure, check the chicken is cooked through by cutting open the largest piece you can find. There should be no pink meat. If you do find pink meat, return the pan to the heat and continue cooking for a further minute, then check again.
Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition