Crispy Chow Mein

Serves 4
Time 45 minutes


1 packet of chow mein noodles, cooked and drained 

1 tbsp soy sauce

1 tsp sesame oil 


Chicken marinade 

2 chicken breasts, thinly sliced

1 tsp sesame oil

2 tbsp soy sauce

2 tbsp Chinese cooking wine 

1 tbsp extra virgin olive oil 

Pinch salt 


3 thick rashers of bacon, cut into strips

6 baby corn, halved lengthwise  

6 shiitake mushrooms, halved 

1 carrot, peeled and sliced

1 chilli, red or green sliced 

2 cloves garlic, sliced

1 inch ginger, peeled cut into match sticks 

½ red onion, thinly sliced 

¼ capsicum, finely chopped 

2 bok choy, leaves separated, cut into 3 inch pieces  

2 tbsp oyster sauce

1 tbs Chinese cooking wine

2 tbsp corn flour + 3 tbsp water


To serve

½ bunch coriander, finely sliced 

Deep fried shallots


Marinade the chicken in sesame oil, soy sauce, Chinese cooking wine, extra virgin olive oil and salt. Set aside while you prepare the noodles. 

Coat the cooked noodles with soy sauce and sesame oils. Add 3 tablespoons of extra virgin olive oil to a hot pan over medium-high heat and fry for 5 minutes on each side or until crispy and golden brown. 

Add 1 tablespoon of extra virgin olive oil to a hot pan over high heat. Fry onion, garlic, ginger, chili, capsicum, carrot and bacon for 3-5 minutes or until the vegetables have started to soften.

Add the chicken pieces to the pan, reserving the marinade, with the mushrooms and baby corn. Fry until the chicken is cooked through before adding the bok choy, oyster sauce, chinese and cornflour slurry, add a little more water if you need more sauce. Taste and adjust seasoning if necessary.

Place the noodles on your serving plate, top with the stirfried chicken and vegetables. Garnish with coriander and deep fried shallots to serve.