Spicy Chicken Chow Mein


Although we seldom have noodles  in our house unless it is Pad Thai and out-of-this-world spicy, once in a great while I prepare noodles the way I remember it when I was younger.  Every birthday has to have a noodle dish.  The same goes with every celebration. And they have to be served in long strands, never cut.  In recipe # 14 of our Chinese Lunar New Year Celebration series, I made the typical chow mein dish with spicy chicken pieces.  I cut the noodles into manageable bite size length before serving as that is the only way I can convince my husband to have some.


  • 1 package chow mein noodles, cooked according to package instructions
  • 2 cups chicken breast or thighs, sliced thinly
  • 2 tbs cornstarch
  • 2 tbs oyster sauce
  • 1 tsp sesame oil
  • 1 tsp chili paste
  • 4 cloves garlic, minced
  • 2 tbs ginger, sliced thinly
  • 2 tbs chili paste or crushed chili pepper
  • 2 cups shredded napa cabbage
  • 2 heads bok choy or gai lan, sliced thinly
  • 1 large bell pepper, julienned
  • 1/2 cup water or chicken broth
  • 2 stalks spring onion, minced
  • 2 tbs peanut oil
  • salt and pepper to taste


  1. In a separate bowl, mix chicken, cornstarch, sesame oil and chili paste. Marinate in refrigerator overnight.
  2. Heat 1 tbs oil in wok or pan. Add garlic and ginger. Stir fry for one minute then add the chicken.  Cook for 4 – 5 minutes, until chicken is almost cooked through.
  3. Add the rest of the vegetables and chili paste. Stir fry until crisp tender. Add chicken broth and season with salt and pepper.
  4. Add the noodles and stir-fry for 3 minutes to coat.
  5. Sprinkle with spring onions.  Serve warm.
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» Natasha - 5 Star foodie said: { Feb 9, 2009 - 09:02 }

Delicious – love the spicy!

» finsmom said: { Feb 11, 2009 - 10:02 }

Ive been looking for a good chow mein recipe – this sounds devine!

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