Hairy Bikers Chow Mein Recipe

This savoury, crisp Hairy Bikers Chow Mein Recipe is made with tender chicken strips, crunchy vegetables, and egg noodles, ready in just 20 minutes. The satisfying contrast of fresh bean sprouts against the dark, glossy noodles makes every bite incredibly textured. I love how this version captures that authentic smoky flavour without the grease of a takeaway.

Jump to Recipe

Better Than Takeaway

I used to believe that achieving restaurant-quality chow mein at home required a wok burner hotter than the sun. It turns out the real secret is simply having all your vegetables chopped and sauce mixed before you even switch the stove on, preventing the panic that leads to soggy noodles.

My biggest mistake early on was crowding the pan, which caused the chicken to steam rather than sear, leaving it pale and rubbery. Now I cook the meat in batches to keep that golden, caramelised edge that makes this dish taste properly authentic.

Hairy Bikers Chow Mein Recipe Ingredients

For the Chicken:

• 2 large chicken breast fillets, sliced into thin strips
• 1 tbsp cornflour
• 1 tbsp light soy sauce
• 1 tsp sesame oil

For the Stir Fry:

• 2 nests medium egg noodles (dried)
• 1 tbsp vegetable oil
• 2 garlic cloves, finely chopped
• 1 thumb-sized piece of fresh ginger, grated
• 1 red pepper, de-seeded and sliced thinly
• 150g bean sprouts
• 4 spring onions, sliced diagonally

For the Sauce:

• 2 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing rice wine (or dry sherry)
• 1 tsp caster sugar
• Pinch of white pepper
• 2 tbsp water

How To Make Hairy Bikers Chow Mein Recipe

1. Prep the Ingredients: Toss the sliced chicken strips with the cornflour, light soy sauce, and sesame oil in a bowl until evenly coated. Whisk the sauce ingredients (dark soy, oyster sauce, wine, sugar, pepper, water) in a separate small jug and set aside.
2. Cook the Noodles: Boil the egg noodles according to the packet instructions (usually 3-4 minutes) until just tender but still firm. Drain them immediately and rinse under cold water to stop the cooking, then drizzle with a little oil to prevent sticking.
3. Sear the Chicken: Heat a wok or large frying pan over high heat until smoking hot. Add half the vegetable oil and stir-fry the chicken strips for 3-4 minutes until golden brown and cooked through, then remove from the pan and set aside.
4. Stir Fry Vegetables: Wipe out the wok if needed, add the remaining oil, and toss in the garlic, ginger, and red pepper. Stir-fry vigorously for 2 minutes until the pepper softens slightly but retains its crunch, then add the bean sprouts for the final 30 seconds.
5. Combine and Serve: Return the chicken and noodles to the pan, pouring the sauce mixture over everything. Toss constantly for 1-2 minutes until the noodles are hot, glossy, and evenly dark, then stir through the spring onions before serving.

Recipe Tips

• Cold Rinse is Key: Rinsing your boiled noodles under cold water stops them from overcooking and becoming mushy when you add them back to the hot wok.
• Prep is Paramount: Stir-frying happens fast; have your sauce mixed and veggies chopped before the heat goes on so you don’t burn the garlic.
• Velvet the Chicken: The cornflour in the chicken marinade creates a protective coating that keeps the meat tender and juicy, a technique Chinese restaurants use called “velveting.”
• Don’t Overcrowd: If you are doubling the recipe, cook the chicken in two batches to ensure it sears properly instead of stewing in its own juices.

What To Serve With Hairy Bikers Chow Mein

This dish is substantial enough to stand alone, but it pairs beautifully with a side of crispy prawn crackers for extra texture. For a fuller fakeaway feast, serve it alongside steamed vegetable dumplings or simple spring rolls to dip in sweet chilli sauce.

How To Store

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat thoroughly in a hot wok or microwave until piping hot, though note that the bean sprouts will lose some of their crunch upon reheating.

FAQs

Can I freeze this recipe?
It is not recommended to freeze this dish as the bean sprouts and noodles tend to become soggy and mushy when thawed and reheated.

Can I use fresh noodles instead of dried?
Yes, fresh egg noodles work brilliantly and often don’t need pre-boiling; just toss them straight into the wok with a splash of water to steam through.

Is this recipe gluten-free?
To make it gluten-free, use tamari instead of soy sauce, gluten-free oyster sauce, and rice noodles instead of wheat egg noodles.

Nutrition

• Calories: 385 kcal
• Total Fat: 9g
• Saturated Fat: 1.5g
• Cholesterol: 70mg
• Sodium: 980mg
• Total Carbohydrate: 42g
• Protein: 35g

Try More Recipes:

• Hairy Bikers Chicken Cobbler Recipe
• Hairy Bikers Carbonara Recipe
• Hairy Bikers Apple Pie Recipe