Special chow mein







Cook Time

10-15 Min


  • 50ml/2fl oz vegetable oil
  • 2 garlic cloves, sliced
  • 1 teaspoon chopped fresh root ginger
  • 2 fresh red chillies, seeded and chopped
  • 1 skinless chicken breast fillet, thinly sliced
  • 16 raw tiger prawns, peeled and deveined, with tails left intact
  • 450g/1lb egg noodles
  • 100g/4oz green beans
  • 225g/8oz beansprouts
  • 50g/2oz garlic chives
  • 2 tablespoons light soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • salt and freshly ground black pepper
  • Heat 1 tablespoon of the oil in a wok or large frying pan, and stir-fry the garlic, ginger and chillies. Add the chicken, prawns and beans. Stir-fry for 4–5 minutes over a high heat until the chicken and prawns are both cooked. Transfer the mixture to a bowl and set aside.
  • Cook the egg noodles in a saucepan of slightly salted boiling water for 2–3 minutes until tender.
  • Heat the rest of the oil in the same wok used for the chicken and prawn mixture. Add the beansprouts and garlic chives. Stir-fry for 1–2 minutes. Add the noodles and toss to mix. Next, add the soy sauce and oyster sauce, and season with salt and pepper.
  • Return the prawn mixture to the wok. Reheat and mix well with the noodles. Stir in the sesame oil, and serve immediately.
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