Chicken Chowmein
Wok-tossed noodles with tender chicken strips, crunchy vegetables, and a punchy soy-chili sauce. This Indo-Chinese street food favorite comes together fast — smoky from high-heat searing and loaded with colorful peppers, cabbage, and spring onions.
For 4 servings
- boil · ~4 min
Boil the noodles.
1.Bring a large pot of water to a rolling boil.2.Add chowmein noodles and cook until al dente (about 3-4 minutes).3.Drain immediately and rinse with cold water to stop cooking.4.Toss with a few drops of oil and set aside.TIPDon't overcook the noodles — they will soften further during stir-frying. - prep
Prep all vegetables and chicken.
1.Slice chicken breast into thin, even strips.2.Julienne carrot and bell pepper into matchstick-sized pieces.3.Thinly shred the cabbage and slice onion.4.Separate spring onion whites from greens; slice both. - fry · ~3 min
Sear the chicken strips.
Heat 1 tbsp oil in a wok over high heat until smoking. Add chicken strips in a single layer and sear for 2-3 minutes until golden and cooked through. Remove and set aside.
TIPHigh heat is key — it gives the chicken a smoky, wok-seared flavor. - saute · ~4 min
Stir-fry the aromatics and vegetables.
1.Add remaining 1 tbsp oil to the same wok, still on high heat.2.Add chopped garlic, ginger, and spring onion whites. Toss for 30 seconds until fragrant.3.Add sliced onion and saute for 1 minute.4.Add carrot, cabbage, bell pepper, and green chili. Stir-fry for 2 minutes — vegetables should stay crunchy.TIPKeep the vegetables crisp-tender. Mushy vegetables ruin the chowmein texture. - mix · ~2 min
Toss noodles with sauce and chicken.
1.Return the cooked chicken to the wok.2.Add the boiled noodles on top.3.Pour soy sauce, green chili sauce, and vinegar over the noodles.4.Sprinkle black pepper and salt.5.Using tongs or two spatulas, toss everything together on high heat for 1-2 minutes until well combined.TIPToss vigorously — you want every strand of noodle coated with the sauce. - garnish
Garnish with spring onion greens and serve hot.
Sprinkle the reserved spring onion greens over the top. Serve immediately straight from the wok.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse the boiled noodles with cold water immediately to stop cooking and prevent clumping.
- 2Toss the drained noodles with a few drops of oil to keep them from sticking together while resting.
- 3Cut chicken strips against the grain for tenderness and uniform cooking.
- 4Keep all vegetables julienned or shredded to the same thickness so they cook evenly in the wok.
- 5Work in a very hot wok to get that signature smoky 'wok hei' flavor in the final dish.
- 6Add the soy sauce and chili sauce only at the end to prevent the noodles from absorbing too much liquid and turning soggy.
Adapt it for your goals.
Vegetarian
Replace chicken with 200g of firm tofu or paneer cubes. Sear them the same way as the chicken for a protein-packed meatless version.
egg optionEgg option
Crack two eggs into the wok after stir-frying the aromatics, scramble until set, then add the rest of the vegetables and noodles.
spicySpicy
Add 1 tsp of red chili paste or sambal oelek along with the soy sauce for an extra layer of heat.
low sodiumLow-sodium
Use low-sodium soy sauce and skip the salt entirely. The chili sauce and vinegar will still provide plenty of flavor.
Why this is on our healthy list.
High in Lean Protein
Chicken breast provides a lean source of protein that helps repair muscles and keeps you full longer.
Rich in Vitamin C
The generous serving of bell pepper, cabbage, and spring onions supplies a significant amount of immune-supporting vitamin C.
Good Source of Fiber
Cabbage and carrot add dietary fiber that aids digestion and promotes gut health.
Frequently asked questions
Thin egg noodles or dried chowmein noodles work best, but in a pinch, you can substitute with dry ramen noodles (discard seasoning) or thin spaghetti, though the texture will be less authentic.
