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Gok's shredded chicken chow mein

It’s the most popular Chinese takeaway on both sides of the Atlantic, and today Gok’s showing you how to get that authentic Chow Mein flavour in your kitchen. But will Phillip & Holly be able to keep up? It’s time to cook-along with Gok.

Shredded chicken chow mein

Serves 2


1 large nest of thick egg noodles

½ clove chopped garlic

½ white onion, cut into julienne

1 chicken breast, poached in soy sauce and shredded (see note below)

3 spring onions cut into julienne

¼ carrot cut into julienne

6 chestnut mushrooms, cleaned and sliced

8-10 sugar snap peas, cut into julienne

1/5 red pepper cut julienne

Handful of bean sprouts

1 tbsp light soy

1.5 tbsp dark soy

1 tbsp oyster sauce

1 tbsp honey

Salt and white pepper (to taste)

Dash of sesame oil

1 tbsp rice bran oil

To serve

Spring onion and chilli

Chilli oil


1. If using dried noodles, rehydrate them in very warm water. Drain and leave to cool - you can toss in a little oil to stop them from sticking

2. Fry off the white onion on a high heat to char a little

3. Add the garlic and chicken and cook through for another minute

4. Add all the other vegetabales, except the bean sprouts. Cook for 30 seconds - 1 minute

5. Add the noodles and cook to char slightly

6. Add all the liquids and the bean sprouts and fry for 1-2 mins

7. Finish with the spring onions, sliced chillies, sesame and chilli oil


To poach the chicken breast, place into a pan and cover with 500ml boiling water. Add 4 tbsp dark soy sauce and simmer for approximately 7-8 minutes or until cooked through.

Drain and shred the meat.

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