Chicken chow mein – vegan alt in notes

Most chow mein recipes will tell you to use egg noodles. I use non-egg noodles so I do a chicken and a mushroom version, the mushroom one being vegan for my daughter.

These dishes are great when topped with Kale crisps.

Serves: 4


  • 250g chicken breast, skinless and boneless
  • 450g noodles, straight to wok pre-cooked
    • I use Aldi’s ‘Ready to wok’
  • 3 tbsp groundnut oil
  • 8 garlic cloves, finely chopped
  • 200g mung bean sprouts
  • 4 tsp dark soy sauce
  • 4 tsp light soy sauce
  • 2 tbsp Shaoxing rice wine
  • 1 tsp salt
  • 0.5 tsp ground white pepper
  • 1 tsp sugar
  • 10 spring onions (scallions), finely chopped
  • 2 tsp sesame oil

Marinade ingredients

  • 4 tsp light soy sauce
  • 4 tsp Shaoxing rice wine
  • 2 tsp sesame oil


  • This can get tricky if you don’t prepare properly so get 4 bowls out to help.
  • Put all the marinade ingredients in one bowl.
  • Thinly slice the chicken into strips about 5cm (2″) long. Add it to the marinade and mix. Leave it for at least 10 minutes.
  • Peel and finely chop/press/mince the garlic. Put it in the second bowl and also add the bean sprouts to the bowl.
  • Finely chop the spring onions, put them in the third bowl.
  • You should still have one empty, clean bowl.
  • Add the 4 tsp dark soy sauce, 4 tsp light soy sauce, 2 tbsp Shaoxing rice wine, 1 tsp salt, 0.5 tsp ground white pepper and 1 tsp sugar to the onions. Add the pre-cooked noodles to this bowl, breaking up with your fingers so they are not clumped together.
  • Put a dry wok on a high heat, add 1 tbsp of groundnut oil and wait until it just starts to smoke.
  • Quickly add the chicken and marinade from bowl one to the wok. Stir fry the chicken for two minutes. Put it into bowl 4.
  • Wipe the wok with some kitchen towel, return to the heat and add 1 tbsp of groundnut oil.
  • When it just starts to smoke again add the garlic and bean sprouts from bowl two. Stir fry for 1 minute.
  • Add the noodle and onions mix from bowl 3. Stir fry for about 2 minutes.
  • Now put the chicken from bowl 4 into the wok and stir fry for another 3 or 4 minutes.
  • Add the 2 tsp of sesame oil and stir for another minute.
  • Serve immediately.


For the vegan alt replace the chicken with mushrooms.

If you are cooking for a mix of vegans and omnivores then split the mixtures in the first 3 bowls accordingly. When cooking the mushrooms there’s no need to pre-cook, as there is with the chicken, just add them in to the wok/pan when the garlic and bean sprouts go in.

Mushroom chow mein with kale crisps on top

2 Comments Add yours

  1. Freya says:

    This was genuinely one of the best things I’ve ever eaten. Just wanted to see if you posted what’s for dinner today as I’m on my way home and hungry 🙂

    Liked by 1 person

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