Chicken Chow Mein

with Chinese Cabbage
Chow mein is a classic Chinese-American dish made with fried noodles and vegetables!
689 Reviews
Cals 681 · Prot 64 · Carbs 75 · Fat 14
Chef's choice
Family Friendly
Try Hello Chef Now
40 min
Chicken Chow Mein with Chinese Cabbage
Chow mein is a classic Chinese-American dish made with fried noodles and vegetables!
689 Reviews
Cals 681 · Prot 64 · Carbs 75 · Fat 14
Chef's choice
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Stir-fry
Chicken breast
400 Grams
Corn starch
15 Grams
Chinese cabbage
300 Grams
Carrot
1 Piece
Spring onion
40 Grams
Garlic cloves
1 Piece
Bean sprouts
100 Grams
Egg noodles 5*10*11*
100 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Sugar snap peas
100 Grams
Chow mein sauce
Chicken stock 15*
150 ML
Oyster sauce 8*10*
20 Grams
Sesame oil 3*9*
15 ML
Soy sauce 9*
30 ML
Sweet soy sauce 9*11*14*
15 ML

Allergens

*5 Eggs, *10 Wheat, *11 Gluten, *15 Celery, *8 Molluscs, *3 Sesame Seeds, *9 Soya, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2846 / 681
Fats (g) 14
of which saturated (g) 2
Carbohydrates (g) 75
of which sugars (g) 18
Fibers (g) 8.2
Proteins (g) 64.2
Salt (g) 5.2
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Slice the chicken. Reserve 1/1.5/2 tsp of corn starch for the stir-fry sauce. Turn the chicken in the remaining corn starch. Slice the cabbage thinly. Peel the carrot and cut it into matchsticks. Thinly slice the spring onion (reserve the green parts for garnish). Peel and mince the garlic. Rinse and drain the bean sprouts.
Mix sauce

2 Mix sauce

Whisk the reserved corn starch with 2/3/4 tbsp of water in a bowl until smooth. Add the chicken stock, oyster sauce, sesame oil and soy sauces. This is your stir-fry sauce.
Boil noodles

3 Boil noodles

Bring a pot of salted water to the boil. Once boiling, add the noodles and cook for 3 min until tender. Drain and run under cold water to keep the noodles from sticking together.
Fry chicken

4 Fry chicken

Meanwhile, heat a wide pan over a high heat with a drizzle of oil. Once hot, add the chicken and fry for 4-5 min or until golden. Season with salt. Remove the chicken from the pan and set aside.
Fry vegetables

5 Fry vegetables

Return the pan to a high heat with a second drizzle of oil. Once very hot, add the whole sugar snap peas, cabbage, carrot and the white parts of the spring onion. Fry for 2-3 min.
Serve

6 Serve

Add the garlic, bean sprouts, fried chicken, drained noodles and the stir-fry sauce. Cook for a final 2 min until thickened, giving everything a good toss. Divide among bowls and garnish with the remaining spring onion.
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