Our Favourite Chicken Chow Mein

We love this recipe at home.  For little ones you may want to avoid the salt containing ingredients or use low salt versions.  Using frozen veg for this makes for a quick, nutritious meal. Alternatively use your child’s favourite chopped veggies finely and add to the pan.


  • 200g egg noodles or rice noodles
  • 2 teaspoons sesame oil
  • 3 tablespoons chicken stock (salt free versions available)
  • 3 tablespoons soy sauce (*optional – low salt version recommended)
  • 1 tablespoon oyster sauce (optional, contains sugar and salt)
  • 1 tablespoon agave or maple syrup
  • 1 teaspoon corn flour mixed in 2 tbspn water
  • 1 clove garlic, crushed
  • 1 small thumb size of ginger- finely grated (if you don’t have this in you can use ¼ tspn dried ginger)
  • 2 spring onions finely chopped
  • 2 skinless chicken breast, cut into thin strips
  • 50-100g finely shredded cabbage
  • 200g pack of frozen stir fry veg or chop whatever veg you fancy (we use mange tout, baby corn, red peppers & mushrooms)
  • 100g beansprouts


  1. Cook noodles according to package directions. Drain, rinse and put to one side.
  2. Meanwhile, in a separate bowl, stir together broth, soy sauce, oyster sauce (if using), agave/maple syrup, and cornstarch. Set aside.
  3. Heat a large frying pan or wok over medium-high heat and add sesame oil. Add garlic, ginger and chicken and stir for about 3  minutes, or until no longer pink.
  4. Add cabbage, spring onions, stir-fry vegetable to your pan and stir-fry for 2-3 minutes.
  5. Add noodles and stir-fry for 2 minutes.
  6. Add wet mixture to the pan and stir fry for 2 minutes or until the sauce thickens.