Jubilee Chow mein  SERVES : 2 | PREPARATION TIME 5 MINUTES | COOKING TIME 10 MINUTES 

JUBILEE CHOW MEIN  These noodles represent long life and are jam packed with HRH favourite ingredients including scallops, king prawns and succulent veggies. Unlike normal chow mien ours will be served in a rich sauce which will cling to the noodles with every slurp. 

The Chinese Takeaway Club
Join me every Saturday at 5pm Live on  
Chicken and Sweetcorn Soup
Chicken and Sweetcorn Soup 
Serves : 4 
Preparation : 5 minutes 
Cooking : 8 minutes 
Chicken and Mushroom
Chicken and Mushroom 
Serves : 2 
Preparation : 5 minutes 
Cooking : 7 minutes 
Spicy Hoi Sin Chicken
Spicy Hoi Sin Chicken 
Serves : 2 
Preparation : 5 minutes 
Cooking : 10 minutes 
Wandering Dragon
Wandering Dragon 
Serves : 2 
Preparation : 5 minutes 
Cooking : 7 minutes 
Chicken and Pineapple
Chicken and Pineapple 
Serves : 2 
Preparation : 5 minutes 
Cooking : 10 minutes 
Macanese Style Chicken Curry
Macanese Style Chicken Curry 
Serves : 4 
Preparation : 40 minutes 
Cooking : 30 minutes 

Jubilee Chow Mein SERVES : 2 | PREPARATION TIME 5 MINUTES | COOKING TIME 10 MINUTES 

These noodles represent long life and are jam packed with HRH favourite ingredients including scallops, king prawns and succulent veggies. Unlike normal chow mien ours will be served in a rich sauce which will cling to the noodles with every slurp. 

INGREDIENTS 

RECIPE 
1 Nest Thick Egg Noodles 
1 Onion, thinly sliced 
150g Beansprouts 
1 Carrot, thinly sliced 
3 Slices Ginger 
2 Spring Onions, cut into 5cm lengths 
1/2 Red Pepper, thinly sliced 
200g King Prawns (peeled, cooked or raw) 
150g Raw Scallops 
100g Chicken, thinly sliced 
Pinch Salt 
Pinch White Pepper 
 
Sauce Ingredients 
1 tbsp Oyster Sauce 
1 tbsp Light Soy sauce 
1 tbsp XO Sauce  
2 tsp Dark Soy Sauce 
1 tsp Sugar 
1 tsp Corn Flour 
1/4 Cup Water 
1 tsp Chicken Powder  
2 tbsp Chinese Rice Wine or Dry Sherry 

METHOD 

Begin by rehydrating yopur noodles in boiling water for 2 minutes until tender but still with a little bite, drain and place to one side. Now pan sear your scallops and king prawns, once cooked remove from the pan and place to one side.  
 
In a seperate bowl combine your sauce ingredients.  
 
Now fry off your chicken along with the ginger, once caramlised and cooked through add your spring onions, onions, peppers, and carrots. Cook for 1 minute and season with a pinch of salt and pepper.  
 
Now add your sorftened noodles, combine with your chicken and veggies. Pour in your sauce mixture ensuring you give it a stir first. Add your beansprouts and continue to stir fry on full for another 1 to 2 minutes.  
 
Transfer to your serving plate and top with your cooked seafood.  
 
For more recipes please check out my Chinese Takeaway Cook Book Series  

Never miss a recipe ever again by subscribing to my Newsletter, plus you can download your FREE copy of my  Chinese Soul Food Cookbook 

Leave a comment 
 

Hi, I'm Kwoklyn 

I literally grew up in the kitchens of my parent's Chinese takeaways and restaurants. 
 
I’m pretty sure if you cut me in half it would say “10 minute” (in a broad Chinese accent), which is pretty much what we told every customer who asked how long their order would be. 

Hi, I'm Kwoklyn 

I literally grew up in the kitchens of my parent's Chinese takeaways and restaurants. 
 
I’m pretty sure if you cut me in half it would say “10 minute” (in a broad Chinese accent), which is pretty much what we told every customer who asked how long their order would be. 

Never miss a recipe ever again by subscribing to my Newsletter, plus you can download your FREE copy of my  Chinese Soul Food Cookbook  

GET IN TOUCH 

Never miss a recipe again 
Szechuan Tofu

Subscribe to our Newsletter and Download your FREE copy of  Chinese Soul Food Cookbook  by Kwoklyn Wan 

Our site uses cookies. For more information, see our cookie policy. Accept cookies and close
Reject cookies Manage settings