Go Back Email Link
–+ servings
Chicken Chow Mein With Oyster Sauce in a takeaway style serving tray.
Print Pin
No ratings yet

Chicken Chow Mein with Oyster Sauce (Chinese Takeaway Style)

Course Dinner, Easy Dinner, Easy Lunch, Lunch, Main Course
Cuisine British Chinese, Chinese, Chinese Takeaway, Scottish Chinese
Keyword chicken chow mein, chow mein, noodles, oyster sauce
Prep Time 10 minutes
Cook Time 5 minutes
Servings 1 portion

Equipment

  • 1 Wok or Large Frying Pan

Ingredients

Noodles

  • 1 nest dry noodles
  • 1 tablespoon vegetable oil
  • 1/4 large onion sliced
  • 1 handful fresh beansprouts (about 100g)
  • 1/2 teaspoon dark soy sauce
  • 50 ml water
  • 1/2 teaspoon light soy sauce
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon MSG
  • 1/4 teaspoon caster sugar
  • 1/8 teaspoon ground white pepper (a pinch)
  • 1 spring onion sliced

Chicken and Oyster Sauce

  • 1 generous tablespoon oyster sauce
  • 1 teaspoon light soy sauce
  • 1/2 teaspoon dark soy sauce
  • 1/8 teaspoon caster sugar (a pinch)
  • 1/8 teaspoon ground white pepper (a pinch)
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon chopped garlic in oil
  • 100 grams cooked chicken breast or chicken thighs sliced
  • 125 ml light chicken stock, vegetable stock or water
  • 1 teaspoon potato starch
  • 2 tablespoons water
  • 1 teaspoon rice wine
  • 1/4 teaspoon sesame oil or aromatic oil

Instructions

Noodles

  • In a heat safe bowl, add 1 nest dry noodles and cover with boiled water. Soak for 2-3 minutes, separating and stirring once or twice with chopsticks or a fork to separate. Drain and rinse noodles in cold water, drain well again and set aside for 10 minutes.
  • Heat a wok or large frying pan over a medium-high heat. Add 1 tablespoon vegetable oil and swirl it around the pan. Add 1/4 large onion (sliced), 1 handful fresh beansprouts and softened noodles. Add 1/2 teaspoon dark soy sauce and 50 ml water and stir-fry in the pan for 30-40 seconds. Add 1/2 teaspoon light soy sauce, 1/4 teaspoon sea salt, 1/4 teaspoon MSG, 1/4 teaspoon caster sugar and 1/8 teaspoon ground white pepper. Stir-fry for 1 minute. Add 1 spring onion (sliced) and mix well. Set the noodles aside on a serving plate. Wipe the wok or frying pan clean.

Chicken And Oyster Sauce

  • Make the sauce in a small bowl by combining 1 generous tablespoon oyster sauce, 1 teaspoon light soy sauce, 1/2 teaspoon dark soy sauce, 1/8 teaspoon caster sugar and 1/8 teaspoon ground white pepper.
  • Heat a wok or large frying pan over a medium-high heat. Add 2 teaspoons vegetable oil, then add 1/2 teaspoon chopped garlic in oil and 100 grams cooked chicken breast or chicken thighs and stir-fry for 1 minute. Add prepared sauce and mix well. Add 125 ml light chicken stock, vegetable stock or water, bring to the boil and simmer for 1 minute or until the sauce is slightly reduced. Mix 1 teaspoon potato starch and 2 tablespoons water and add to the simmering sauce to thicken slightly (all of the mix may not be needed). Add 1 teaspoon rice wine and 1/4 teaspoon sesame oil or aromatic oil and mix well once more.
  • Arrange stir-fried noodles on a serving plate. Top generously with chicken & oyster sauce and serve.