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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix the chicken strips with salt, black pepper, egg white, and cornflour in a bowl until well coated. Let it marinate for 10 minutes.
Heat oil in a pan over medium-high heat. Fry the chicken strips until golden brown and cooked through. Remove from the pan and set aside.
Bring a large pot of water to a boil and add 1 tsp of salt.
Add the noodles and cook according to the package instructions until just tender. Do not overcook.
Drain the noodles immediately and rinse under cold water to stop the cooking process.
Drizzle 1 tbsp of soy sauce and 1 tbsp of oil over the noodles. Toss gently to prevent sticking.
Heat 3–4 tbsp of oil in a large pan or wok on high heat. Add the chopped garlic and fry for a few seconds until fragrant.
Add the sliced onion and capsicum. Stir-fry on high heat for 2–3 minutes until slightly tender but still crunchy.
Add the soy sauce, tomato ketchup, vinegar, and red chilli sauce. Stir everything together.
Pour in the water, salt, and black pepper. Let the sauce bubble and simmer for about a minute.
Add the cooked noodles to the pan and toss continuously until fully coated in the sauce.
Add the fried chicken back into the pan and toss everything together for another 1–2 minutes until sizzling hot. Serve immediately.
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Can I use other types of noodles?
Yes. Egg noodles, Hakka noodles or rice noodles all work. Rice noodles break more easily, so undercook them by a minute and toss gently.
Can I substitute chicken with another protein?
Absolutely! You can use shrimp, beef, or tofu as a substitute for chicken. Prawns, sliced beef and firm tofu all work with the same cornflour coating. Prawns need only 2 minutes of frying; tofu needs pressing first to remove water.
How do I prevent the noodles from sticking?
Rinse under cold water straight after draining, then toss with 1 tbsp soy sauce and 1 tbsp oil. Do this while they're still warm.
Can I make this dish vegetarian?
Yes. Drop the chicken and add more capsicum, cabbage, carrot and spring onion, or use fried tofu cubes. Keep the sauce quantities the same
How spicy is this dish?
Moderate as written, with 2 tbsp red chilli sauce. Halve it for mild, or swap in Schezwan sauce for noticeably more heat.
Can I make chicken chow mein gluten-free?
Yes, with two swaps: rice noodles instead of wheat, and tamari instead of soy sauce. Check the red chilli sauce label too, as many contain wheat. The texture is softer but the dish holds up.
What if I don't have a wok?
Use the widest heavy pan you own and cook in two batches. Avoid non-stick on very high heat, as most aren't rated for it. Cast iron browns better.
Why did my chow mein turn out soggy?
The noodles were boiled too long, not rinsed cold, the pan not hot enough, or the sauce hadn't reduced before the noodles went in. Let the 3/4 cup water bubble down to a coating first.
