Why Chicken Chow Mein Will Always Be a Favourite
There are certain dishes that never lose their charm, no matter how many times you’ve had them — and for me, Chicken Chow Mein is right at the top of that list.
It’s one of those iconic takeaway classics that everyone recognises. The sight of golden noodles, tossed in soy sauce with tender chicken, onions, and crisp bean sprouts instantly brings comfort. It’s fast, it’s flavourful, and it has that irresistible wok-charred aroma that keeps you going back for another forkful (or chopstick full!).
What makes Chow Mein so loved is its versatility. It can be a quick midweek meal, a late-night snack, or the star of a family feast. It’s hearty enough to stand on its own, but also pairs beautifully with spring rolls, dumplings, or a bowl of hot-and-sour soup. And while every takeaway has their own twist, the essentials remain the same — chewy noodles, savoury sauce, and that perfect balance of textures.
There’s also nostalgia in every bite. For many of us, Chow Mein was one of the first dishes we ever ordered from a Chinese takeaway. It’s comforting, familiar, and somehow always hits the spot. Whether you’re enjoying it at home, on the go, or straight from the takeaway carton, it never disappoints.
Chicken Chow Mein isn’t just food — it’s a favourite because it feels like home, no matter where you are.
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Fakeaway Chicken Chow Mein
Ingredients
- 200 g Noodles Lucky Boat No1
- 1 Onion Medium, sliced
- 150 g Bean Sprouts
- 1 tbsp Light Soy sauce
- 1/2 tbsp Dark Soy Sauce
- 1/4 tsp White Pepper
- 2 tbsp Oil Rice Bran or Ground Nut
Velveting for Chicken
- 1 Chicken Breast Thinly Sliced
- 1/2 tsp Bicarbonate Soda
- 1/2 tbsp Light Soy Sauce
- 2 tsp Dark Soy Sauce
- 1/2 tsp Sesame Oil
Instructions
Velvet the Chicken
- Place the sliced chicken into a bowl. Add bicarbonate of soda, light soy sauce, dark soy sauce, and sesame oil. Massage the marinade into the chicken and set aside for at least 15 minutes. This tenderises the meat and gives it that classic silky texture.
Cook the Noodles
- Boil the noodles according to packet instructions, drain, rinse under cold water, and set aside.
Stir Fry
- Heat a wok over high heat and add the rice bran oil. Stir fry the chicken until just cooked through, then add the sliced onion and toss until slightly softened. Add the cooked noodles, along with light soy sauce and dark soy sauce. Stir fry quickly to coat everything in the sauce. Add the bean sprouts and white pepper, tossing for another 1–2 minutes until the sprouts are just tender but still crunchy.
Serve
- Plate up your Chow Mein hot, straight from the wok. Enjoy as it is or pair with spring rolls, dumplings, or your favourite stir-fried greens.
Recipe is from my Chinese Takeaway Cookbook
