Whether it’s leftover cabbage or meat you must use before vacation, this chicken chow mien is the perfect solution for your fridge leftovers. Before I head off on any holiday, I always ensure my fridge is clear of any vegetables (Still not sure if it’s my OCD?) and protein and what better way than to cook up a big stir fry noodle dish?
Chow mein is a delicious and versatile stir-fried noodle dish perfect for any night of the week. Packed with colourful veggies, tender meat or tofu, and savoury soy sauce, it’s a quick and satisfying meal that everyone loves. Whether you’re a fan of crispy noodles or prefer them soft, chow mein is an easy way to bring a taste of Chinese takeout right into your kitchen.
In this recipe, I use up cabbage, carrots and chicken. As always, I always have spring onion handy but if you don’t, pop whatever herb or greens you have left in the fridge such as coriander, broccoli, or bok choy. Even if you don’t need to clear out your fridge, it’s a great weeknight dinner idea to create. This recipe serves 4 (with no side dishes), but! If you prefer side dishes, I recommend a small bowl of Vietnamese chicken soup or a plate of stir fry mixed greens.
Reasons why Chow Mein is part of my weekly rotation:
- Simplicity: The sauce is simple. It’s two of Lee Kum Kee’s sauces; oyster and light soy, sugar, white pepper, sesame oil and cornstarch to thicken the sauce. I consider these sauces pantry staples! Great combination for any Asian cooking.
- Cheap: You shouldn’t need to buy extra ingredients if it’s all in the fridge. If it’s not, cabbage and carrots are inexpensive vegetables that you can purchase in bulk for under £2 and reuse in other recipes throughout the week.
- Versatile: You can make this vegetarian-friendly, substitute it with vegetarian oyster sauce, and remove the chicken for tofu, or egg! (Scramble the eggs if you’re going with this option)
Lee Kim Lee soy sauces are all naturally brewed with non-GM soy beans with no preservatives added, this range is used by professional kitchens and households around the world.
You can also use other types of stir-fried noodles, such as flat rice and Hokkien noodles. I wouldn’t recommend vermicelli noodles as they’re quite fragile if you stir fry them, they’re best for salads, such as my Vietnamese noodle salad bowl.
- 6 in 1 Mandoline with stainless steel blades
- Easy to clean and large capacity
- Compact and practical
- Ribbon, Spiral, Julienne, Mandoline and Grater cutting blades
Ingredients:
- 500g dry thin egg noodles
- 400g chicken thigh, boneless, skinless, sliced into bite-sized strips
- 2 tblsp of spring onion, sliced
- 3 medium-sized carrots, cut into matchsticks
- 500g Chinese leaf, thinly sliced
- 2-3 cloves of garlic, minced
Sauce*
- 4 tblsp of oyster sauce
- 3 tblsp of soy sauce
- 2 tbl sugar
- 1 tbl corn starch (combine with water first)
- 1/4 water
- 2 tsp sesame oil
- 1/2 tsp white pepper
*customised to your liking
Steps:
1. Cook noodles as per packet instructions and set aside.
2. Marinade chicken thighs with rice wine ginger, white pepper and salt for at least 30 mins
3. Combine sauce ingredients.
4. Stir fry chicken slices over medium heat until fully cooked, which should take 6-7 mins, remove and set aside.
5. Add carrots and cabbage, stir fry for 2 mins before adding garlic, and put the lid on if you want your veggies to be softer for a couple of mins.
6. Add back the chicken and noodles, along with the sauce. Toss until combined.
7. Garnish with spring onion and enjoy!
