Chicken chow mein

Chow mein

In collaboration with
Trois fois par jour

4 Portions
15 min Prepping
20 min Cooking
Recipe Easy



  • 4 portions of long egg noodles
  • A drizzle of sesame oil
  • A drizzle of vegetable oil
  • 1 yellow onion, chopped
  • 1 pepper, cut into strips
  • 1 carrot, cut into wedges
  • 1 tray of shiitake mushrooms, sliced


  • 2 cups of chicken broth
  • ¼ cup soy sauce
  • ¼ cup hoisin sauce
  • 2 tbsp. sesame oil

Note: You can use a different selection of vegetables for variety. Sprouted beans, broccoli florets, snow peas or sweet peas, celery would be delicious in this recipe too!


Click the steps to erase them.

  1. Cook the noodles in a pot of boiling water, then drain and rinse in cold water. Add a thin drizzle of sesame oil, mix, and set aside.
  2. In a large measuring cup, combine all the ingredients “for the sauce”. Set aside.
  3. Heat a drizzle of vegetable oil in a wok or large, high-sided pan. Add chicken strips and cook for a few minutes, stirring, until they are thoroughly cooked.
  4. Add the onion, pepper, carrot, and shiitake mushrooms and cook while stirring, until the vegetables are al dente. Pour the vegetables and chicken into a plate.
  5. Pour a drizzle of oil into the wok, add the reserved cooled noodles and stir-fry for 1-2 minutes, stirring with tongs. Add the sauce and stir.
  6. Add the vegetables and chicken, stir again to blend well, adjust the seasoning, and serve hot.