The ubiquitous takeaway dish. We have a set of relatives in Sheffield who’ve been visiting annually for over 30 years and as my mum in law doesn’t cook, all the meals are either out or takeaways. Without fail, it’s Chicken Chow Mein and if the restaurants haven’t closed down over the years, I’m sure they would still be ordering from the same people!
I haven’t specified what type of chow mein because I’ll let you decide if you want to make a chicken, beef, prawn or vegetarian chow mein. Cut the meat into tiny bitesize pieces for speedy cooking.
I like to add all the sauces together just like for a Pad Thai sauce, adding everything at once, reducing the chance of the noodles overcooking as you’re getting all the ingredients.
The noodles we use here are the fresh or dried yellow egg noodles that you should be able to find at the very least, in a Chinese grocer. We are so lucky here in the UK with how cosmopolitan many of our supermarkets are; you can get such exotic ingredients as galangal and kaffir lime leaves. That wasn’t possible when I first got here in the 1990s.
If you’d like to learn more about types of noodles, head on over to the Noodles Page.
And more Chinese recipes on the Chinese Page!