Ken Hom's recipe for a Chinese classic: Chicken Chow Mein

Published Wednesday, Feb 18 2015, 17:36 GMT  |  By  |  Add comment
Chinese New Year kicks off this week and it's a brilliant excuse to indulge in some delicious Chinese food. This classic Chicken Chow Mein by legendary chef Ken Hom is a great recipe to start with.

Ken Hom's chicken chow mein recipe


Chinese-American Ken is the man who put Chinese food on the map and this year he celebrates the 30th anniversary of his first BBC TV show in 1984. Since then he's become a culinary legend, helping us Brits fall in love with the magic of Oriental food, while staying close to his Chinese roots.

Check out his website where you can download his exclusive booklet guide to Chinese New Year and check out your own Chinese horoscopes.


  • 225 g (8 oz) dried or fresh egg noodles
  • 4 tablespoons sesame oil
  • 5 dried red chillis
  • 100 g (4 oz) boneless skinless chicken breast, cut into fine shred 5 cm (2 in) long
  • 2 ½ tablespoons groundnut oil
  • 1 tablespoon finely chopped garlic
  • 50 g (2 oz) mange tout, finely shredded
  • 50 g (2 oz) Parma ham, or cooked ham, finely shredded
  • 2 teaspoons light soy sauce
  • 2 teaspoon dark soy sauce
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • 1 teaspoon salt
  • ½ teaspoons freshly ground white pepper
  • ½ teaspoon sugar
  • 3 tablespoons finely chopped spring onions
  • For the marinade:
  • 2 teaspoons light soy sauce
  • 2 teaspoons Shaoxing rice wine or dry sherry
  • 1 teaspoon sesame oil
  • ½ teaspoon salt
  • ½ teaspoon freshly ground white pepper


1 Cook the noodles in a large pan of boiling water 3 -5 minutes, then drain and plunge them into cold water. Drain thoroughly, toss them with three teaspoons of the sesame oil and set aside.
2 Combine the chicken shreds with all the marinade ingredients, mix well and then leave to marinate for about 10 minutes.
3 Heat a wok over a high heat. Add one tablespoon of the groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds. Stir-fry for about 2 minutes and then transfer to a plate. Wipe the wok clean.
4 Reheat the wok until it is very hot, and then add the remaining groundnut oil. When the oil is slightly smoking, add the garlic and stir fry for10 seconds. Then add the mangetout and ham and stir fry for about 1 minute.
5 Add the noodles, soy sauces, rice wine or sherry, salt, pepper, sugar and spring onions. Stir fry for 2 minutes.
6 Return the chicken and any juices to the noodle mixture. Stir fry for about 3-4 minutes or until the chicken is cooked.
7 Add the remaining sesame oil and give the mixture a few final stirs. Turn it on to a warm platter and serve at once.

Prep Time

10 minutes PLUS 10 minutes marinating

Cook Time

20 minutes

Nutrition Information

Serves 4

More recipes from Ken Hom on
Chinese Sweet & Sour Chicken
Ken's Chinese Crispy Duck
Authentic Thai Green Curry

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