Chicken Chow Mein Authentic Homemade

Name: Chicken Chow Mein Authentic Homemade
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200 g Chinese egg noodles (fresh or dried); 200 g chicken breast (sliced into thin strips); 1 tsp soy sauce; 1 tsp cornflour; 2 cups bok choy or choy sum (chopped); 1 cup bean sprouts; 2 unit spring onions (cut into 2-inch lengths); 1 unit carrot (julienned); 2 tbsp light soy sauce; 1 tbsp dark soy sauce; 1 tbsp oyster sauce; 1 tsp sesame oil; 1 tsp sugar; 2 tbsp chicken stock or water; 2 tbsp neutral cooking oil (like peanut or canola); 2 cloves garlic (minced)

by J_C • 2026

Why some badges are missing

Not vegan: chicken breast → try chickpeas (or firm tofu)
Not vegetarian: chicken breast → try chickpeas (or Quorn pieces)
Not gluten-free: Chinese egg noodles → try rice noodles
Not egg-free: Chinese egg noodles → try rice noodles
Not soy-free: soy sauce → try coconut aminos
Not low-FODMAP: Chinese egg noodles → try rice noodles
Not low-histamine: oyster sauce
Not low-GI / diabetic-friendly: sugar → try granulated sweetener (such as erythritol)
Not kidney-friendly: chicken breast
Not pescatarian: chicken breast

Based on listed ingredients — always check labels for allergies.

About this recipe

This vibrant home-cooked chicken chow mein delivers an authentic wok-kissed experience straight to your kitchen. Tender strips of marinated chicken and crisp, colourful vegetables are tossed with springy egg noodles in a deeply savoury, glossy sauce of soy and oyster. Quick, fiery, and utterly aromatic, it marries tender proteins with a satisfying crunch of bean sprouts and bok choy, creating a fast-paced stir-fry masterpiece that easily rivals your favourite local takeout.

Prep

20m

Cook

10m

Serves

Rating

—

Total time · 30m

Ingredients

Kitchen Help

Shopping list

200 g Chinese egg noodles — fresh or dried
200 g chicken breast — sliced into thin strips
1 tsp soy sauce
1 tsp cornflour
2 cups bok choy or choy sum — chopped
1 cup bean sprouts
2 unit spring onions — cut into 2-inch lengths
1 unit carrot — julienned
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp sugar
2 tbsp chicken stock or water
2 tbsp neutral cooking oil — like peanut or canola
2 cloves garlic — minced

Tools

· wok
· large heavy skillet

Instructions

Step by step

1
Cook the egg noodles according to package directions until al dente. Drain, rinse under cold water to stop cooking, toss with a few drops of sesame oil to prevent sticking, and set aside.
2
Toss the sliced chicken breast with 1 tsp soy sauce and cornflour. Let sit for .
3
In a small bowl, whisk together light soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, and chicken stock.
4
Heat 1 tablespoon of oil in a wok or large heavy skillet over high heat until smoking. Add the chicken slices and stir-fry for 3– until fully cooked and lightly browned. Remove from wok.
5
Add the remaining oil to the wok. Toss in the chopped garlic, diced carrots, and sliced bok choy stems, stir-frying for . Add the bean sprouts, spring onions, and bok choy leaves.
6
Return the cooked noodles and chicken to the wok. Pour the prepared sauce mixture directly over everything. Toss vigorously with tongs over high heat for until the noodles are piping hot, evenly coated, and have absorbed the sauce. Serve immediately.

Per serving

serves 3

Calories

464kcal

Protein

32.5g

Carbs

56.2g

Fat

16.1g

Fibre

4.2g

Sugar

3.1g

Sodium

980mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Tagged

#dinner #chicken #Meat #Chinese #noodles