Ken Hom's chicken chow mein

(30 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Ken Hom's chicken chow mein
Ken Hom's chicken chow mein
  • Serves: 4

  • Prep time:

    10 minutes marinating
  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Love Chinese stir-fries? Then you'll love this tasty chow mein recipe from Ken Hom, which is filled with lots of healthy veg and delicious flavours.


  • 225g (8oz) dried or fresh egg noodles
  • 4tbsp sesame oil
  • 5 dried red chillis
  • 100g (4oz) boneless skinless chicken breast, cut into fine shred 5 cm (2 in) long
  • 2 tbsp groundnut oil
  • 1 tbsp finely chopped garlic
  • 50g (2oz) mange tout, finely shredded
  • 50g (2oz) Parma ham, or cooked ham, finely shredded
  • 2tsp each of light soy sauce and dark soy sauce
  • 1tbsp Shaoxing rice wine or dry sherry
  • 1tsp salt
  • tsp freshly ground wite pepper
  • tsp sugar
  • 3 tbsp finely chopped spring onions

For the marinade:

  • 2tsp light soy sauce
  • 2tsp Shaoxing rice wine or dry sherry
  • 1tsp sesame oil
  • tsp salt
  • tsp freshly ground white pepper

Almost any ingredient you like, such as fish, meat, poultry or vegetables, can be added to this dish


  1. Cook the noodles in a large pan of boiling water 3 -5 minutes, then drain and plunge them into cold water. Drain thoroughly, toss them with three teaspoons of the sesame oil and set aside.
  2. Combine the chicken shreds with all the marinade ingredients, mix well and then leave to marinate for about 10 minutes.
  3. Heat a wok over a high heat. Add one tablespoon of the groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds. Stir-fry for about 2 minutes and then transfer to a plate. Wipe the wok clean.
  4. Reheat the wok until it is very hot and then add the remaining groundnut oil. When the oil is slightly smoking, add the garlic and sti fry for10 seconds. Then add the mangetout and ham and stir fry for about 1 minute.
  5. Add the noodles, soy sauces, rice wine or sherry, salt, pepper, sugar and spring onions. Stir fry for 2 minutes.
  6. Return the chicken and any juices to the noodle mixture. Stir fry for about 3-4 minutes or until the chicken is cooked.
  7. Add the remaining sesame oil and give the mixture a few final stirs. Turn it on to a warm platter and served at once.

Read our interview with Ken Hom as he answers your cooking questions

Your rating

Average rating

  • 3
(30 ratings)

Your comments

comments powered by Disqus

    FREE Newsletter

    Plus get great deals and exclusive offers from Time Inc. (UK) Ltd and its partners.

    By providing your email address above you agree to the Time Inc. (UK) Ltd Terms and Conditions and the Privacy Policy

    Subscribe to Essentials

    Subscribe from only 22.99