Chicken Chow Mein

  • images/chicken_chow_mein.jpg

Makes 4-6 servings

  • 1 boneless, skinless chicken breast half, julienned
  • 2 tablespoons oyster sauce
  • 4 ounces Chinese barbeque pork (char siu) julienned (optional)


  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 tablespoon sesame oil

  • 1 lb fresh Chinese egg noodles
  • 2 tablespoons cooking oil
  • 1 teaspoon minced ginger
  • 1 leek, white and pale green parts only, julienned
  • 1 red pepper (red bell pepper), seeded and julienned


  1. Place chicken in a bowl and add the oyster sauce; stir to coat. Let stand for 15 minutes. Combine the sauce ingredients in a bowl.
  2. Bring a pot of water to a boil. Add noodles and cook according to the package directions. Drain, rinse with cold running water, and drain again.
  3. Place a wok or wide frying pan over high heat until hot. Add the oil, swirling to coat the sides. Add ginger and cook, stirring, until fragrant, about 5 seconds. Add the chicken and stir-fry for 2 minutes. Add the barbeque pork, if using, leek and pepper; cook for 1 minute. Add the sauce and cook until heated through. Add the noodles and toss to coat.