Ken Hom’s Chinese New Year chow mein recipe

Taken from Ken Hom’s Chinese Cookery.

‘Chow Mein literally means “stir fried noodles” and this dish is as popular in the  West as it is in Southern China. It is a quick and delicious way to prepare egg noodles. Almost any ingredient you like, such as fish, meat, poultry or vegetables, can be added to it. It makes a popular lunch dish, either served at the end of the meal or eaten by itself.’

Ken Hom’s Chinese New Year Chow Mein

Serves 4

Preparation time:
10 minutes plus 10 minutes marinating

Cooking time:
20 minutes

225 g (8 oz)  dried or fresh egg noodles
4 tablespoons sesame oil
5 dried red chillis
100 g (4 oz) boneless skinless chicken breast, cut into fine shred 5 cm (2 in) long
2 ½  tablespoons groundnut oil
1 tablespoon finely chopped garlic
50 g (2 oz) mange tout, finely shredded
50 g (2 oz) Parma ha, or cooked ham, finely shredded
2 teaspoons light soy sauce
2 teaspoon dark soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
1 teaspoon salt
`1/2 teaspoon freshly ground wite pepper
½ teaspoon sugar
3 tablespoons finely chopped spring onions

For the marinade:
2 teaspoons light soy sauce
2 teaspons Shaoxing rice wine or dry sherry
1 teaspoon sesame oil
½ teaspoon salt
½ teaspoon 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. 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 marinated 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, 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.

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