Chicken chow mein

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
3 Chicken Thighs, deboned and cubed

10 pieces fish balls, quartered

400 g fresh fine egg noodles

1 small shallot, thinly sliced

3 cloves garlic, minced

1 teaspoon ginger paste

2 tablepsoons peanut oil

1 teaspoon sugar

1 stalk celery, julienned

6 pieces dried shitake, rehydrated and sliced

1 carrot, julienned

6 stalks garlic sprouts, julienned

3 stalks spring onions, julienned

1 teaspoon corn Starch

1 tablepsoon hoisin sauce

4 tablepsoons soy sauce

4 tablepsoons Chinese cooking wine

chicken stock


  • In a very hot wok add peanut oil and stir fry chicken for 1 minute, remove from wok then set aside.
  • Add fishballs stir fry for 1 minute then remove from wok and set aside. Lower the heat to medium high, then add garlic, ginger and shallots.
  • Toss the mushrooms, garlic sprouts and celery stir fry for 30 seconds then add carrots, stir fry for additional 30 seconds, remove from wok then set aside.
  • Mix corn starch with 1 cup chicken stock, hoisin sauce, soy sauce and cooking wine pour into wok and bring to a boil.
  • Add noodles and give it a good mix making sure that all noodles are coated with the gravy.
  • Put back the fish balls, chicken and vegetables, mix well then serve.
  • Top with spring onions.


Rate this recipe:
Generate another secure code = 

Related recipes