In the Indian cities you will always come across a street vendor preparing vigorously Veg chow mein in a massive Wok. The food tempts people from near and far and the aroma will wrap around your delicate senses too, making it impossible for you to ignore the ongoing goodness and noodle action.
I obviously enjoy chow mein noodle dishes. It’s my go to dish when I need a quick dinner. It’s my save bet in most restaurants when I don’t know what to order. It’s the food solution when I am expecting friends and it’s a satisfying, freshly cooked meal.
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I absolutely understand people’s obsession with a simple plate full of steaming fried noodles. That is why we need various chow mein dishes and not just Veg chow mein. Chicken chow mein is the next best thing for many of us, it’s quick, flavorful and satisfying.
The recipe is simple just follow the steps as described and leave us a feedback please.
Chicken Chow Mein recipe below:
- 2 Tablespoons Soy Sauce
- 1 Tablespoon White Wine Vinegar
- 2 Teaspoon Chili Sauce
- ½ Teaspoon Sugar
- 1 Packet Hakka Noodles a 200 grams (you can also use egg-less noodles)
- 1+2 Tablespoon Oil
- 30 gram diced Carrot
- 130 gram Chicken cut into stripes
- 1 Tablespoon Ginger Garlic Paste
- Salt to taste
- Pepper to taste
- 2 Tablespoon Water
- 3-4 Green stalks sliced Spring Onion
- In a bowl add the ingredients for the Sauce; the Soy Sauce, The vinegar, chili sauce and sugar. Mix all well and keep aside.
- Grab a pot and fill it with water to cook the noodles. Let it boil and then add all the noodles. Get a timer and time it at 2½ minutes (or prepare according to packet instructions). We need to cook the noodles half way or they will get mushy while stir frying. Strain the noodles in a colander after cooking and place them back into the empty pot. Add 1 Tablespoon of the oil into the noodles and mix well so that they don't stick together.
- Place your wok over low fire and add the remaining 2 tablespoons of oil (at that point you could add more oil as do the street vendors) and sir fry your 1 tablespoon of Ginger Garlic paste first, then add the carrot and stir fry for 2-3 minutes or until the ingredients start to get soft. Then add the Chicken strips and stir fry until cooked as well.
- Now add the cooked noodles to the wok and mix and stir fry quickly.
- Then add the soy sauce preparation and 2 Tablespoon of water, some salt and pepper for flavoring. Stir fry and mix the whole content for 3 minutes or until all the ingredients are soft. The content should not stick to the wok.
- Finish by topping the noodles with the sliced spring onions and serve hot directly.
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Scrumptious! I love noodle dishes.
Cheers,
Rosa
My eldest daughter is a vegetarian, and so at Chinese places, she orders noodles like this. The ones at restaurants tend to be more gloppy and dark. These noodles look fresh and appetising. I’m a fan of Indo Chinese, I like all the flavours and the spicy kick that Indo Chinese food tends to have.
These are really delicious looking! I’d enjoy a bowl.
And THIS is why I love your blog. You do it right. Gawd, I could go a giant bowl of these right now for breakfast!! 🙂
Never met a noodle dish I didn’t like! And Asian ones are among the best. This looks terrific — loads of flavor. Good stuff — thanks.
I’m horrible at Chinese food, so I’m always on the look out for great recipes and tips. This is a winner, Helene.
These noodles look so delicious, I love Indo-Chinese cuisine 😀
The perfect fusion!
Cheers
Choc Chip Uru
This is simple yet very delicious, Helene.
simple and delicious…That’s my kind of recipe!!
I have never tried making authentic Chinese chicken chow mein – thanks so much for this recipe Helene – I have had some gluten free noddles sitting in my pantry for awhile as I had no idea what to do with them – till now!
I have had Chinese Chow Mein and it is different. I don’t know for sure why it is but the indo chinese is different and I love it. This is a winner all the way. I remember all the plates of chow mein on the streets, oh I miss it. You reminded me to go make some.
John loves chow mein and so do I. I like chicken and he likes seafood in his. I think we’ll both love yours!
looking at your ingredient list, I would say that your version is pretty authentic. I very seldom eat Chinese out, so I always make up the flavours to suit what I have at home 🙂
I love Chinese food and I do cook it but I’ve never made a chow mein. Your chow mein looks really good and I’d love to give this a go xx
I have NEVER made a good Chow Mein, but this makes me want to try again! Thanks for sharing!! <3 – http://www.domesticgeekgirl.com
that looks wonderful! Absolutely wonderful and flavorful
I love chow mein dishes… I am totally craving this for breakfast now. 🙂
I’m going to make this this Thursday to celebrate Chinese New Years! Sounds so delicious!
I love Chinese food!! I’m definitely going to try this out:)Simple yet delicious!!
I realized I missed this post…oh how miss the Indo Chinese noodles. More the fact that the authentic Chinese don’t even use Hakka Noodles in their chowmein. The dish looks spectacular.
i like old things to do n eat.old type of food .i know to cook rice.fish curry.
Fish curry rice is such a delicious dish, I agree with you. 🙂
mmmmmm me too helene
I don’t have White Wine Vinegar so which can be replace it? Should i add some Japanese dried red chilies (chile japones) to this chicken chow mein recipe ?
Lita, you can use regular synthetic vinegar in this recipe. I don’t know Japanese chilies. I usually don’t add too much spice, so that’s up to you if oyu want to add some or now.