Chicken Chow Mein
A quick, tasty stir‑fry that feeds the family with familiar flavours.
Allergens: contains cereals containing gluten, eggs, soya. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 86g carbs · 7g sugars · 6g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Chicken breast filletsuse 300g | 2 × £2.75210g · £1.31 per 100g | £3.75480g · £0.78 per 100g |
| Egg noodlespack 250g · use 200g | £1.15£0.38 per 100g | £1.15£0.38 per 100g |
| Soy sauceuse 45ml | £0.55150ml · £0.37 per 100ml | £0.55150ml · £0.37 per 100ml |
| Frozen mixed vegetablesuse 200g | £1.85240g · £0.77 per 100g | £1.651kg · £0.17 per 100g |
| Spring onionsuse 2 | £0.69100g · £0.69 per 100g | £0.69100g · £0.69 per 100g |
| Gingeruse 5g | £1.0040g · £2.63 per 100g | £1.1540g · £3.03 per 100g |
| Basket total (full packs) | £10.74 | £8.94 |
| Cost of what this recipe uses | £6.74 | £3.97 |
| Per serving | £1.68 | £0.99 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Weigh 300g chicken breast fillets and slice them into thin strips about 1 cm wide. Weigh 200g frozen mixed vegetables – no need to thaw. Trim 2 spring onions and slice them diagonally into 2 cm pieces. Peel the ginger and grate 5 g (about 1 teaspoon).
- Bring a large saucepan of water to boil, add 200g egg noodles and cook according to pack instructions (usually 3‑4 min) until just tender but still firm. Drain in a colander, rinse briefly under cold water to stop cooking, then toss with 1 tbsp vegetable oil to prevent sticking. Set aside.
- Place a large non‑stick wok or frying pan (≈28 cm) on medium‑high heat, add 1 tbsp vegetable oil. When the oil shimmers, add the chicken strips, spreading them in a single layer. Stir‑fry 4‑5 min, turning occasionally, until the chicken is golden‑brown and no pink remains inside.
- Push the chicken to the side of the pan, add the grated ginger and the sliced spring onion whites (reserve the green tops for garnish). Stir‑fry 30 seconds until fragrant, then mix with the chicken.
- Add the frozen mixed vegetables directly to the pan; stir‑fry 2‑3 min until they are hot and just tender. Pour in 45 ml soy sauce, and if you like a hint of sweetness, add ½ tsp sugar. Stir to coat everything evenly.
- Add the drained egg noodles to the wok, tossing everything together with tongs or two spatulas. Continue to stir‑fry 2‑3 min on medium heat, allowing the noodles to absorb the sauce and become lightly glossy. Taste and season with a pinch of salt and freshly ground black pepper if needed.
- Transfer the chow mein to a warmed serving dish, scatter the reserved spring onion greens over the top for colour and a mild onion bite. Serve immediately while steaming hot.
Tips
- For a cheaper version, swap chicken breast for thigh meat or use firm tofu and increase the veg.
- Batch‑cook the chow mein, cool within 1 hour, portion into airtight containers and refrigerate for up to 2 days; reheat only once until piping hot.
- If you prefer a saucier dish, add an extra 15 ml soy sauce or a splash of chicken stock before tossing the noodles.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Chicken breast fillets · about 350g left
Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: Salmon with New Potatoes, Fish Finger Sandwiches, Salmon Fish Pie. - Egg noodles · about 50g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Beef noodle stir fry, Singapore noodles, Chicken teriyaki noodles. - Soy sauce · about 455ml left
Keeps for months in the cupboard once sealed. Use it in: Egg fried rice, Vegetable stir-fry with tofu, Sticky Teriyaki Chicken Thighs. - Frozen mixed vegetables · about 800g left
Keep the rest frozen: just reseal the bag. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-Pot Sausage and Pasta. - Spring onions · about 170g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Ginger · about 95g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Ginger Cake, Jerk chicken with rice and peas, Sticky Teriyaki Chicken Thighs.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).