Chicken chow mein, Recipe of Chicken chow mein, Chicken Chowmein, Chowmein, Tasty Chowmein, Tasty Chowmein Recipe, Chicken Noodles, Chichken Noodles recipe, Pasta
Chicken chow mein


350g packet fresh chow mein noodles

2 teaspoons cornflour

2 tablespoons soy sauce

2 tablespoons oyster sauce

1/2 teaspoon sesame oil

1 1/2 tablespoons peanut oil

400g chicken thigh fillets, thinly sliced

1 medium brown onion, cut into wedges

1 small carrot, peeled, sliced

1 garlic clove, crushed

1cm piece fresh ginger, peeled, grated

410g can whole baby corn spears, drained, halved lengthways

100g cup mushrooms, sliced

1 small baby wombok (Chinese cabbage), trimmed, roughly shredded

3 green onions, cut into 5cm lengths


  • Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Using a fork, separate noodles. Cover to keep warm.
  • Meanwhile, whisk cornflour and soy sauce in a jug until smooth. Stir in oyster sauce and sesame oil.
  • Heat a wok over medium-high heat. Add 1 tablespoon peanut oil. Swirl to coat. Cook chicken, in batches, for 1 to 2 minutes or until browned. Transfer to a bowl.
  • Heat remaining oil in wok. Add brown onion. Stir-fry for 2 minutes or until tender. Add carrot. Stir-fry for 2 minutes. Add garlic, ginger, corn and mushroom. Stir-fry for 3 to 4 minutes or until corn and mushroom is just tender.
  • Return chicken and juices to wok. Add sauce mixture. Stir-fry for 2 to 3 minutes or until sauce thickens and chicken is cooked through. Add wombok and green onion. Toss to combine. Serve on noodles.