Chicken Chow Mien

Chicken Chow Mien

After starting this blog, some readers asked me to post more common dishes. So this week, I shall go back to basic and make Chicken Chow Mien. Speaking of Chow Mien (stir fry noodles), for me, it must come with rice congee. Rice congee is probably less common to Westerners but for us, Chinese stir fry noodles with rice congee comes hand in hand. To be honest, I like congee more than Chow Mien. You may find my Chicken Sweet Corn Rice Congee in the next post.



Noodle 2

Cabbage 1/6 shredded

Carrot 2-3 small, shredded

Green onion 2, shredded

Chicken breast 150g, sliced into small pieces

Celery 1 stripped

Soy sauce 1 1/2 tsp

Oyster sauce 1tsp

Sesame oil 1tsp

Vegetable oil

Sugar a pinch



Corn flour 1/4 tsp

Soy sauce 1 tsp




    1. Marinate the chicken pieces with corn flour and soy sauce, mix well.


2. Remove the stem with a small knife. Then cut into stripped


3. Cook the noodles in boiling water according to the packet’s instruction. Stir the noodles gently to separate them. When it is cooked, drain well and stand under cold water for 30 seconds. Drain the cold water and set aside.


4. Heat oil into a frying pan, stir fry the chicken pieces until they are half-cooked. Push the chicken to the edge of the pan. Add the celery, carrots, cabbage and spring onion, season with 1/2 tsp oyster sauce, 1/2 tsp soy sauce and 1 tsp sesame oil, until cooked. Mix all the ingredients well. Set aside.


5. Heat the oil in a frying pan, add the drained noodles, season with 1tsp soy sauce, 1/2 tsp oyster sauce, 1/2 tsp sesame oil and a pinch of sugar. Mix well, cook for 3-4 mins and combine with the chicken and vegetables, serve.  








  1. The seasoning amount is for reference only, you can change them around and taste it during cooking to suit your own liking.
  2. To make it more spicy, add chopped chili and mix it with the noodle at the end.
  3. As I bought too much carrots this week, I put too much carrot in my noodles as you can see on the photos. The ingredients list on this recipe contains the adjusted amount.
  4. Using a non-stick frying pan to cook fried rice and fried noodles is highly recommended as using a stainless steel to cook will involve higher skills and more oil.

Welcome to I am a Chinese Muslim who recently moved to the UK. This is a platform where I shall share my cooking inspiration.

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