Easy chicken chow mein

chicken chow mein

Another favourite take away. Again easy to make as the chicken has been cooked previously. The fish sauce gives a very deep bitter/sweet flavour, feel free to use seasoning you already have in the kitchen such as salt and black pepper. The taste won’t be quite the same but it won’t be far from it.

Approx cost: £4.55 or £1.14 per person

Serves: 4

Total time: 35 minutes


  • 240 g cooked chicken (approximately)
  • 2 onions (finely chopped)
  • 1 sweet red pepper (peeled and sliced)
  • 1 yellow pepper (peeled and sliced) (peeled and sliced)
  • 1 green pepper (peeled and sliced) (peeled and sliced)
  • 1 tsp Ginger root (peeled and grated) (Peeled and grated)
  • 1/2 red chilli (optional) (deseeded and finely choppe)
  • 2 tblsp oyster sauce
  • 100 ml water
  • 4 tblsp soy sauce (light)
  • 1 tblsp vegetable oil
  • 400 g noodles dry


  • Heat oil in a frying pan or wok. Fry chicken until warm, add onions peppers, garlic and chilli
  • Cook together stirring occasionally. Add ginger, soy, oyster and sweet chilli sauces and water
  • Stir
  • In the meantime cook the noodles in boiling water as directed on packet
  • Drain
  • Add the noodles to the vegetables, stir well
  • Using a slotted spoon into 4 warm bowls
  • Turn onto warm plates to serve
  • Optional – pour sauce over the Chow Mein, taste 1st though as oyster and soy sauce can be very salty
  • Use ginger paste and chilli paste if these ingredients are already in your food cupboard
  • If you are entertaining (have a look at the photo) instead of mixing all the ingredients together for serving, serve chicken and noodlesseparately
  • To impress your guests – place half the noodles in a small dish, like a pie dish, break in an egg, cover with the rest of the portion of noodles. Place in a hot oven to bake for 15 – 20 minutes, or until egg is softly cooked
  • Repeat 3 times. Serve turned upside down with chow mein