Ingredients
- 120 g Fused Medium Egg Noodles
- 2 chicken breast cut into thin strips
- 2 tsp cornflour
- ¼ tsp ground white pepper
- 1 tbsp preferred oil divided
- 1 garlic clove thinly sliced
- 1 small carrot cut into thin matchsticks
- 100 g white cabbage finely shredded
- ½ red pepper thinly sliced
- 100 g bean sprouts
- 1 pouch Fused Chow Mein Stir Fry Sauce
- 2 spring onions thinly sliced
Instructions
- Bring a saucepan of water to the boil. Add the Fused Medium Egg Noodles and cook for 4 minutes until just tender. Drain well.
- Place the chicken in a bowl. Add the cornflour and white pepper, then toss until the strips are lightly and evenly coated.
- Heat oil in a large wok or frying pan over a high heat. Add the chicken and stir fry for 4 to 5 minutes until golden at the edges and cooked through. Transfer to a clean plate.
- Add the remaining oil to the hot pan. Add the garlic, carrot, cabbage and red pepper. Stir fry over a high heat for 2 minutes until lightly charred but still crunchy.
- Add the bean sprouts, drained noodles and cooked chicken. Pour in the Fused Chow Mein Stir Fry Sauce and water. Toss over a high heat for 1 to 2 minutes until the noodles are piping hot, glossy and evenly coated.
- Fold through most of the spring onions. Divide between two bowls and finish with the remaining spring onions for a little freshness and crunch.
Fused Top Tip
How do I stop my chow mein from becoming soggy?
Drain the cooked noodles really well and keep the wok hot. Excess water and a crowded, lukewarm pan cause the ingredients to steam instead of stir fry.
Have every ingredient prepared before you begin because the cooking moves quickly once the wok is hot.
Easy Swaps
Can I use chicken thighs instead?
Yes. Boneless, skinless chicken thighs stay especially juicy in a hot wok. Slice them thinly and cook them in the same way, making sure they are cooked through before removing them from the pan.
How can I make this chicken chow mein even quicker?
Use cooked chicken and a 250g bag of prepared stir fry vegetables. Skip the cornflour step and add the shredded cooked chicken with the noodles and sauce, heating everything until piping hot.
How can I make this chow mein vegetarian?
Replace the chicken with 200g extra firm tofu. Pat it dry, cut it into small cubes and coat it with cornflour and white pepper before cooking until crisp and golden.
Chicken Chow Mein FAQs
What is chicken chow mein?
Chicken chow mein is a noodle dish made by stir frying egg noodles with chicken, vegetables and a savoury sauce. The noodles should be glossy and tender, while the vegetables keep some crunch.
Which noodles are best for chicken chow mein?
Medium egg noodles are ideal because they hold their shape while being tossed through the hot wok. Cook them until just tender and drain them thoroughly before stir frying.
How do I make it taste like a takeaway?
Use a large pan, let it become properly hot and cook the ingredients quickly. White pepper brings familiar takeaway warmth, while Fused Chow Mein Stir Fry Sauce gives the noodles their rich, savoury and glossy coating.
Can I reheat this dish?
Yes. Cool any leftovers promptly and refrigerate them in a covered container. Reheat once in a hot wok or microwave until piping hot throughout, adding a small splash of water if the noodles seem dry.
