I found this spicy chicken chow mein recipe while browsing the Olive magazine website's Chinese recipes. David and I both love Chinese food and noodle dishes and will quite often order a chow mein from a takeaway menu. The fact that this recipe is spicy really appealed and we weren't disappointed...at all...in fact David was looking for more!!
There's not a lot of prep to do, and as long as you've got all of the ingredients looked out, it's a pretty easy dish to make.
The chicken is tender and full of flavour and together with the noodles, vegetables and seasonings is really delicious, and is a dish that will definitely become a regular, any night of the week.
Tip
- This spicy chicken chow mein recipe is easily adapted if you’re cooking for less or more people.
Other Recipes
You might also like to try:
- chicken and turkey dishes
- crispy chilli turkey noodles
- salmon with chilli and oyster sauce noodles
- dan dan noodles
- chiang mai noodles (thermomix)
- chilli beef and vegetable rice noodles with peanuts
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Ingredients
- 2 small chicken breasts, cut into bite-sized pieces
- 125g medium egg noodles (2 nests)
- 2 tbsp groundnut or sunflower oil
- 2 garlic cloves, thinly sliced
- 2cm piece of ginger, finely chopped (skin left on for extra heat – optional)
- 1 head of pak choi, shredded
- 6 spring onions, cut diagonally into short lengths
- 1 tbsp soy sauce
- 1 tbsp Shaoxing rice wine
For the marinade:
- 1 tbsp soy sauce
- 1 tbsp Shaoxing rice wine
- 2 tsp toasted sesame oil, plus extra to serve
- 1 tsp runny honey
- 0.5 tsp chilli flakes
- 0.25 tsp ground white pepper
- 0.5 tsp Chinese five spice
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Instructions
- Put the chicken in a bowl with the marinade ingredients, toss and leave for 15 minutes.
- Meanwhile, drop the noodles into a pan of boiling salted water, turn the heat right down then stir to separate. Leave until just becoming tender then drain, rinse with cold water to stop cooking and rinse again.
- Heat 1 tbsp of the oil in a wok or large non stick frying pan until really hot. Carefully add the chicken and marinade and cook for 3 to 4 minutes or until the chicken is dark golden and cooked through. Remove the chicken from the wok or frying pan and set aside. Add another tbsp of the oil and cook the garlic, ginger, and spring onions for 2 minutes, then add the pak choi and cook for a minute.
- Tip in the noodles, soy sauce, rice wine and toss everything together. Put the chicken back in then toss until heated through. Dress with a little more sesame oil and serve in warm bowls.
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Spicy Chicken Chow Mein
Ingredients
- 2 small chicken breasts cut into bite-sized pieces
- 125g medium egg noodles 2 nests
- 2 tbsp groundnut or sunflower oil
- 2 garlic cloves thinly sliced
- 2cm piece of ginger finely chopped (skin left on for extra heat – optional)
- 6 spring onions cut diagonally into short lengths
- 1 head of pak choi shredded
- 1 tbsp soy sauce
- 1 tbsp Shaoxing rice wine
For the marinade:
- 1 tbsp soy sauce
- 1 tbsp Shaoxing rice wine
- 2 tsp toasted sesame oil plus extra to serve
- 1 tsp runny honey
- 0.5 tsp chilli flakes
- 0.25 tsp ground white pepper
- 0.5 tsp Chinese five spice
Instructions
- Put the chicken in a bowl with the marinade ingredients, toss and leave for 15 minutes.
- Meanwhile, drop the noodles into a pan of boiling salted water, turn the heat right down then stir to separate. Leave until just becoming tender then drain, rinse with cold water to stop cooking and rinse again.
- Heat 1 tbsp of the oil in a wok or large non stick frying pan until really hot. Carefully add the chicken and marinade and cook for 3 to 4 minutes or until the chicken is dark golden and cooked through. Remove the chicken from the wok or frying pan and set aside. Add another tbsp of the oil and cook the garlic, ginger, and spring onions for 2 minutes, then add the pak choi and cook for a minute.
- Tip in the noodles, soy sauce, rice wine and toss everything together. Put the chicken back in then toss until heated through. Dress with a little more sesame oil and serve in warm bowls.
Notes
- This spicy chicken chow mein recipe is easily adapted if you’re cooking for less or more people.
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