Chicken Chowmein
چکن چاؤمین
Chowmein is the noodle half of almost every Pakistani Chinese order, and one of the easiest dishes to make well at home. The rules are simple: boil the noodles just until tender, rinse them so they don't stick, and stir-fry everything fast over the highest heat you have. The vegetables should still crunch, and every strand should be lightly coated, not swimming in sauce.
- ⏱ Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Boil the noodles in plenty of salted water for 1 minute less than the packet says. Drain, rinse under cold water and toss with 1 teaspoon of oil so they don't stick.
Toss the chicken strips with the cornflour and 1 tablespoon of soy sauce. Heat 2 tablespoons of oil in a karahi on high heat and stir-fry the chicken for 3–4 minutes until cooked through.
Push the chicken to one side, add the remaining oil and the garlic, and stir for 20 seconds. Add the cabbage, carrot and capsicum and stir-fry for 2 minutes; they should soften slightly but stay crisp.
Add the noodles, the remaining soy sauce, vinegar, chili sauce, white pepper and salt. Toss with two spoons for 2 minutes on high heat until everything is hot and evenly coloured.
Toss in the spring onions and serve immediately.
Kitchen notes
Your pan must be very hot and not overcrowded. If your karahi is small, cook in two batches; crowded noodles steam and turn soggy.
Cut all the vegetables into thin strips about the length of a finger, so they cook in the same time and mix evenly with the noodles.
The noodle dish everyone orders
In Pakistan, chowmein is as much a street and school canteen snack as a restaurant dish. Small Chinese takeaways sell it by the plate, and many households make it on weekends as a change from salan and roti. Pakistani chowmein is a little spicier and tangier than its Chinese ancestor, thanks to chili sauce and vinegar.
Wok heat at home
Restaurants cook chowmein in seconds over roaring burners. At home, the closest you’ll get is a heavy karahi, preheated on your biggest burner until it’s very hot, and small quantities at a time. Have every ingredient cut and measured before you start, because once cooking begins there’s no time to chop.
Noodles and vegetables
Egg noodles are traditional, but thin spaghetti is a popular and perfectly good substitute. Cabbage is essential in Pakistani chowmein. It gives sweetness and bulk, and it’s what most people expect to see. Carrot and capsicum add colour and crunch; you can also add bean sprouts or thinly sliced onion.
Serving
Chowmein can stand alone as a quick meal, or sit alongside chicken Manchurian, chilli chicken and a bowl of corn soup for a full Pakistani Chinese dinner.
Questions people ask
Can I use spaghetti?
Yes, it's a common substitute in Pakistani homes. Cook it until just al dente and rinse it the same way.
How do I make egg chowmein?
Scramble 2 eggs in the karahi before the vegetables, push them aside, and continue with the recipe. You can add them alongside the chicken or replace it.
Why are my noodles sticky?
They were overcooked or not rinsed. Drain them a minute early, rinse with cold water and toss with a little oil.
Nutrition (estimate, per serving)
- Calories
- 420
- Protein
- 24 g
- Fat
- 13 g
- Carbs
- 52 g
