Try this spicy chicken chow mein, then check out our ginger chicken stir-fry, healthy chicken stir-fry, szechuan chicken stir-fry, chilli chicken and more stir-fry recipes.


  • 2 small chicken breasts, cut into bite-sized pieces
  • 125g (2 nests) medium egg noodles
  • 2 tbsp groundnut or sunflower oil
  • 2 cloves garlic, thinly sliced
  • 6 spring onions, cut diagonally into short lengths
  • 1 head pak choi, shredded
  • 1 tbsp soy sauce
  • 1 tbsp shaoxing rice wine


  • 1 tbsp soy sauce
  • 1 tbsp shaoxing rice wine
  • 2 tsp toasted sesame oil, plus extra to serve
  • 1 tsp runny honey
  • 1/2 tsp dried chilli flakes
  • 1/4 tsp ground white pepper
  • 1/2 tsp chinese five spice


  • STEP 1

    Put the chicken in a bowl with the marinade ingredients, toss and leave for 15 minutes.

  • STEP 2

    Drop the noodles into boiling salted water, turn the heat right down then stir to separate. Leave until just becoming tender then drain, rinse with cold water to stop cooking and rinse again.

  • STEP 3

    Heat 1 tbsp groundnut oil in a wok or large non-stick frying pan until really hot. Carefully add the chicken and marinade and cook for 3-4 minutes or until the chicken is dark golden and cooked through. Scrape out of the wok then add another tbsp of oil. Cook the garlic, ginger and spring onions for 2 minutes then add the pak choi and cook for a minute.

  • STEP 4

    Tip in the noodles, soy, rice wine and toss everything together. Tip the chicken back in then toss until heated through. Dress with a little more sesame oil. Serve in warm bowls.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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