Ken Hom's chicken chow mein recipe

Name: Ken Hom's chicken chow mein recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 g (7.9oz) dried or fresh egg noodles; 4 tbsp sesame oil; 5 dried red chillis; 100 g (3.5oz) boneless skinless chicken breast, cut into fine shred 5 cm (2 in) long; 2.5 tbsp groundnut oil; 1 tbsp finely chopped garlic; 50 g (1.8oz) mangetout, finely shredded; 50 g (1.8oz) Parma ham, or cooked ham, 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; 0.5 tsp sugar; 3 tbsp finely chopped spring onions; 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

Servings: persons

225 g (7.9oz) dried or fresh egg noodles
4 tbsp sesame oil
5 dried red chillis
100 g (3.5oz) boneless skinless chicken breast, cut into fine shred 5 cm (2 in) long
2.5 tbsp groundnut oil
1 tbsp finely chopped garlic
50 g (1.8oz) mangetout, finely shredded
50 g (1.8oz) Parma ham, or cooked ham, 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
0.5 tsp sugar
3 tbsp finely chopped spring onions
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

1
Cook the noodles in a large pan of boiling water 3 -5 minutes, then drain and plunge them into cold water.
2
Drain thoroughly, toss them with three teaspoons of the sesame oil and set aside.
3
Combine the chicken shreds with all the marinade ingredients, mix well and then leave to marinate for about 10 minutes.
4
Heat a wok over a high heat.
5
Add one tablespoon of the groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds.
6
Stir-fry for about 2 minutes and then transfer to a plate.
7
Wipe the wok clean.
8
Reheat the wok until it is very hot, and then add the remaining groundnut oil.
9
When the oil is slightly smoking, add the garlic and stir fry for 10 seconds.
10
Then add the mangetout and ham and stir fry for about 1 minute.
11
Add the noodles, soy sauces, rice wine or sherry, salt, pepper, sugar and spring onions.
12
Stir fry for 2 minutes.
13
Return the chicken and any juices to the noodle mixture.
14
Stir fry for about 3-4 minutes or until the chicken is cooked.
15
Add the remaining sesame oil and give the mixture a few final stirs.
16
Turn it on to a warm platter and serve at once.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 225 g (7.9oz) dried or fresh egg noodles, 4 tbsp sesame oil, 5 dried red chillis, 100 g (3.5oz) boneless skinless chicken breast, cut into fine shred 5 cm (2 in) long, and more.

Yes, Ken Hom's chicken chow mein recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!