Photo of Chicken chow mein by WW

Chicken chow mein

Points® value
Total Time
1 hr
15 min
15 min
Keep dried noodles in your storecupboard for delicious stir-fries like this Chinese-style favourite.


Chicken breast, skinless, raw

600 g, cut into strips

Soy Sauce

6 tablespoon(s)

Egg noodles, dry

200 g

Calorie controlled cooking spray

4 spray(s)


1 large, sliced

Carrots, raw

1 medium, cut into batons

Baby corn

100 g, halved lengthways

Sugar Snap Peas

100 g


2 clove(s), finely sliced

Root Ginger

1¼ inch slice(s), finely chopped

Chinese Leaf

150 g, finely sliced

Dry Sherry

2 tablespoon(s)

Blue Dragon Oyster Sauce

4 tablespoon(s)


  1. Put the chicken and 4 tablespoons of the soy sauce into a shallow dish, stir to coat, then cover and put in the fridge to marinate for 30 minutes.
  2. Meanwhile, cook the noodles to pack instructions, then drain and refresh under cold running water. Put in a bowl, cover with cold water and set aside.
  3. Remove the chicken from the soy sauce and discard the marinade. Heat a large wok or nonstick frying pan over a medium heat, mist with cooking spray and stir-fry the chicken for 4-5 minutes until golden and cooked through. Remove from the pan and set aside.
  4. Add the onion, carrot, baby corn and sugar snap peas to the pan, mist with more cooking spray and stir-fry for 3 minutes. Add the garlic, ginger and Chinese leaves, then stir-fry for another minute.
  5. Drain the cooked noodles and add to the pan along with the Chinese cooking wine or dry sherry, the remaining soy sauce, the oyster sauce and the chicken, and stir until combined and heated through. Season to taste, then serve.