Get your hands on Marion’s LATEST cookbook, Just As Delicious. Order Now
Get your hands on Marion’s LATEST cookbook, Just As Delicious. Order Now

Get your hands on Marion’s LATEST cookbook, Just As Delicious. Order Now

Chicken Chow Mein


Three times a charm! It might sound like this restaurant classic needs a lot of love and attention thanks to the thrice-cooked noodles, but trust me – it really does make the world of difference to this popular Chinese dish. If you don’t have a seasoned wok, use a non-stick pan so you don’t get in a tangle. Enjoy!




15 minutes

20 minutes + 30 minutes drying


400g (14oz) fresh thin Chinese egg noodles*

200g (7oz) thinly sliced chicken thigh or breast fillets

4 spring onions (scallions), white part finely sliced and green part cut into batons

2cm (0.78 inch) piece ginger, peeled and finely julienned

¼ cup finely julienned carrot

¼ cup finely sliced cabbage

1 tsp sesame oil

vegetable oil for stir-frying

chilli oil (try my homemade version here), chilli powder, sambal oelek to serve (optional)



1 tbsp soy sauce

1 tbsp Chinese Shaoxing Wine*

½ tsp bicarbonate of soda (baking soda)

½ tsp ground white pepper


Stir-fry sauce:

2 tbsp soy sauce

1 tbsp oyster sauce

1 tsp dark soy sauce

1 tbsp Chinese Shaoxing Wine*

½ tsp sugar

Step 1

Separate the egg noodles so they’re loose. Bring a large pot of water to the boil. Add the noodles and cook for 20 seconds. Transfer the noodles to a large bowl of iced water. Allow the noodle to cool. Then drain them well and spread them out on a large tray. Place them uncovered in the fridge for 30 minutes to dry out.

Step 2

In the meantime, place the chicken in a bowl and add all the marinade ingredients. Mix well. Set aside until ready to stir-fry.

Step 3

To make the stir-fry sauce, mix the ingredients in a small bowl. Set aside until ready to stir-fry.

Step 4

When the noodles have dried in the fridge, divide them up into 4 even bundles. Heat a tablespoon of oil in a wok or large non-stick frying pan. Add one bundle of noodles and spread them out in the pan. Allow them to cook for 30 seconds or until starting to colour and then flip them over. Continue flip and stir-frying the noodles for 2-3 minutes or until they’re deep brown colour. Transfer the noodles to plate. Repeat with the remaining noodles.

Step 5

For the final stir-frying step, heat another tablespoon of oil in a clean wok or large non-stick frying pan. Add the white part of the spring onions and the ginger and stir-fry for 20 seconds. Add the chicken and stir-fry for 2-3 minutes or until the chicken is almost cooked. Add the carrot and the cabbage and stir-fry for another 2 minutes or until the chicken is cooked and the vegetables have softened. Add the noodles and the stir-fry sauce. Use tongs and a spatula to mix and stir-fry the noodles until everything is well combined. Add the green part of the spring onion. Remove the pan from the heat and drizzle over the sesame oil. Toss until well combined and serve with chilli oil, chilli powder or sambal oelek if using.

Note Icon


– You can find fresh Chinese egg noodles at an Asian supermarket. They’re also called ‘wonton noodles’.

– Chinese Shaoxing Wine is a type of Chinese cooking wine made from rice. You can find it in the Asian aisle of some major supermarkets or from an Asian supermarket.

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What our customers say

Rated 5 out of 5
5 out of 5 stars (based on 4 reviews)
Very good0%
November 30, 2022


Made this several times and niw know why it wasn’t quite right b4.cooking noodles 3xs makes the difference. Thx Marion!

September 27, 2022

The noodles I dream about!

For years I’ve been searching for a noodle recipe that ticks all my hot buttons, and now I’ve found it! I literally dream about these noodles. I bit more fiddly with the noodle treatment, but soooo worth it. I make extra so I can eat the leftovers by myself. Seriously guys, do yourself a favour and make these. You will not be disappointed!

August 22, 2022

A New Favorite

Absolutely delicious. The noodles loosened up after the final stir fry, the chicken was like velvet and the light amount of stir fry sauce was perfect. The wonton noodles were easy to find at the Asian grocery but were a bit larger than Marion used. I may look for the Korean noodles that are precooked next time. Superb!

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