Cantonese Egg and Roast Chicken Chow Mein
ChineseChinese RecipesGolden eggsEasy
Springy chow mein noodles tossed with egg, roast chicken, cabbage and a savoury soy sauce.
Prep time10 min
Cook time12 min
Total time22 min
Servings3
Ingredients
- 3 eggs, beaten
- 200 g cooked roast chicken, shredded
- 200 g chow mein noodles, cooked
- 1 cup cabbage, shredded
- 1 carrot, julienned
- 2 spring onions, chopped
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp cooking oil
- salt to taste
Method
- Scramble the eggs in 1 tbsp hot oil until just set; remove and set aside.
- Stir-fry the cabbage and carrot in the remaining oil for 2 minutes.
- Add the noodles, chicken and soy sauce; toss for 3 minutes.
- Fold in the eggs, spring onions and sesame oil.
- Toss for 1 minute and serve hot.
Nutrition — estimated per serving
Calories (estimate)400 kcal
Protein (estimate)26 g
Fat (estimate)17 g
Carbs (estimate)42 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook eggs until fully set; reheat leftover roast chicken until steaming hot. Allergens: egg, wheat (gluten), soy, sesame. Pakistani alternative: use leftover roast or tikka chicken, shredded; egg noodles are sold in most supermarkets.