Living in a mixed-culture community has its advantages. For example, we get to enjoy an incredible variety of food from all over the world, not just from the different corners of Europe but also from Asia, North America, and South America. For example, one of the most popular Chinese dishes you can get nearly everywhere is chow mein. Noodle restaurants are in every bigger town.
But did you know that the Chinese food you taste in China, England, or Slovakia is so distinct? This is because the local ingredients, cooking techniques, and cultural practices influence dishes.
Before moving to the UK, I enjoyed Chinese and Asian food. But my culinary experience took a turn for the better when I visited a Chinese restaurant in Southampton. The restaurant served besides chow mein a diverse and flavoursome selection of dishes. It’s fascinating to see how countries adapt their cuisine to suit their taste preferences. It’s also interesting to observe how different cultures modify their cuisine to cater to their unique taste preferences.
Oh, and here’s an interesting fact – my first date with my future husband was in a Chinese restaurant!
What do you need to make this chow mein
Although the history of chow mein is unclear, the name could have originated from Mandarin chǎo-miàn (stir-fried noodles).
Chicken chow mein is an easy dish; you don’t need a special sauce. All you need is a good soya sauce and the right spices.
I like to cook chow mein with chicken, but beef, turkey or prawns are excellent choices.
NOTE:
Unlike other meat, if you make your chow mein with raw prawns, add them just a few minutes before the end, as they don’t need long to cook. For already pre-cooked prawns, you need to warm them, say, 1-2 minutes before you finish cooking.
Obviously, if you prefer vegetarian chow mein, omit the meat and add all the spices and vegetables. You can also add tofu to your chow meain. Also, skip Oyster and Fish sauce to ensure your chow mein is entirely vegetarian or even vegan-friendly.
Ingredients:
- Chicken breast or chicken thighs. See the Note above for more options
- Sesame oil
- Big bag of frozen or fresh stir-fry vegetables or see the Note below
- Beansprouts
- Chinese five spices
- Tamari soy sauce
- Oyster or Fish sauce (optional)
- Vegetable stock
- Fresh ginger
- Garlic cloves
- Erythritol or other sweetener in needed
- Nigella or sesame seeds (optional)
NOTE:
While I like to cook with chicken thighs as they are juicier and more flavourful, feel free to add any meat you prefer to your chow mein.
Also, if you want to use fresh vegetables as I did, here is my list:
- White cabbage
- Mushrooms
- Carrots
- Bell pepper
- Magnetout or snow peas
- Baby corn
How to cook this favourite food
1/ Cut up the meat, and if you don’t use prepacked stir-fry veg, then slice the cabbage, carrots, mushrooms, and peppers.
2/ Peel and grate the ginger. Chop the garlic.
3/ Heat the oil in the pan. Add the meat (don’t add prawns in this step if using) and Chinese five-spice, and stir-fry for a few minutes on high heat until light brown 2-3min.
4/ Then add the sliced vegetables, ginger, and garlic, and stir on high heat for 5 minutes. If the mixture is sticking to the bottom, add a bit of vegetable stock.
5/ Add tamari soy sauce, oyster sauce if using, the rest of the vegetable stockpot and erythritol if using. Stir fry for 2-3min.
6/ Add bean sprouts and stir fry for 5 min, until cooked. If you are using raw prawns, add them at this step. However, if you use cooked prawns, add them minutes after the bean sprouts and cook for minutes.
7/ Divide chicken (or vegetable) chow mein between two plates and sprinkle with sesame or nigella seeds, if you like.
8/ For a more filling meal, add EASY HIGH-FIBRE PASTA (NOODLES) because they are easy and swift to make and take only 10 minutes.
If you liked this simple low-carb chicken chow mein, why not try my other recipes?
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THE BEST CHICKEN CHOW MEIN
Cooking Tools
- Wok or large frying pan
- Knife
- Wood spoon
Ingredients
- 2 tbsp Sesame oil - or olive oil
- 300 g Chicken thighs - Boneless and skinless (or one large chicken breast)
- 1/2 tsp Chinese five-spice
- 400 g Frozen or fresh stir fry veg mix by your choice - or us the fresh vegetable option mentioned in the article
- 1 pack Beansprouts
- 1-2 tbsp Tamari soy sauce - (low carb soy sauce)
- 1 tsp Ginger - fresh
- 2 Garlic cloves
- 1 tsp Oyster sauce - optional
- 1/4 cup Vegetable stock - or chicken stock (use as needed)
- 1 tsp Erythritol - or other sweetener
- 1 tsp Nigella seeds - (or sesame seeds) optional
Instructions
- First, cut up the meat, grate the ginger and crush the garlic.
- Heat the oil in the pan. Add the meat and Chinese five-spice, and stir fry for a few minutes on high heat until light brown 2-3min.2 tbsp Sesame oil, 300 g Chicken thighs, 1/2 tsp Chinese five-spice
- Add sliced vegetables, ginger and garlic Keep stirring on the high heat for 5 minutes. Add a bit of vegetable stock if it's sticking to the bottom.400 g Frozen or fresh stir fry veg mix by your choice, 1 tsp Ginger, 2 Garlic cloves
- Add tamari soy sauce, oyster sauce if using, the rest of veg stockpot and erythritol if using. Stir fry for 2-3min.1-2 tbsp Tamari soy sauce, 1 tsp Oyster sauce, 1 tsp Erythritol, 1/4 cup Vegetable stock
- Add bean sprouts, and stir fry for 5 min, until cooked.1 pack Beansprouts
- Divide chow mein between the plates and sprinkle with sesame or nigella seeds if you like.1 tsp Nigella seeds