Chop stix
Michelle Phetlhe | Thursday February 12, 2026 13:30
It feels safe and predictable, yet chow mein is one of those dishes that quietly surprises you every single time. At face value it looks like a very simple meal noodles, vegetables and your choice of protein but anyone who has ever taken a proper bite knows there is so much more going on.
The depth of flavour doesn’t come from complicated techniques or endless ingredients, but from the clever use of sauces, aromatics and the balance of textures that Chinese cooking does so well.
Whenever we eat out or I host a Chellzkitchen session where chopsticks are involved, I always ask for extra pairs. Over time they’ve made their way into my kitchen drawer, ready for moments when I want to make an ordinary meal feel a little more special.
There’s something about eating with chopsticks that slows you down and makes the experience more intentional, almost ceremonial. So when the craving for Chinese takeout hit, I already knew I wanted the full experience minus the delivery fee.
Everyone loves takeout once in a while. It gives you a break from thinking, planning and washing up. And if I’m being completely honest, this particular idea was also born out of a desire to avoid dishes.
There is a gentleman in this household whose duty it is to wash them, and his consistency leaves much to be desired. On that day, I wanted peace of mind. One pot, minimal mess, and a dinner that felt like a treat. Forma packs were the answer. Practical, neat and convincing enough to sell the illusion of takeaway.
Chow mein is one of those meals that come together quickly once everything is prepped. With just a few intervals, dinner was ready. The noodles were cooked, the chicken tender and coated in sauce, the vegetables still crisp with colour.
Everything came together in one pan, building layers of flavour as it went. I packed the noodles into the forma packs and stacked them on the counter as though they’d just arrived from a restaurant. I even thought about putting them into a plastic bag to make it more believable, but the presentation alone did the job.
By the time dinner was served, the house was filled with that unmistakable Chinese food aroma, savoury, slightly sweet, garlicky and comforting. I handed everyone their “takeaway” along with chopsticks and watched their faces light up as they opened the packs.
The excitement was instant. They asked me when I had ordered food because they hadn’t seen it happen. I mumbled something about earlier under my breath and sat back to enjoy the moment.
A few bites in, Shalom looked up and said, “Mmm... compliments to the chef.” That was my moment. I smiled and said, “Thank you.” Both boys stopped eating mid bite and stared at me in confusion. I showed them pictures of the chow mein in the making, and only then did it sink in that this was homemade.
Boki mentioned, very briefly, that he had wondered why the packaging looked different from the usual foil, but once he started eating, that thought disappeared completely. Needless to say, they were impressed, a little shocked, and very proud of their mom. Both went back for seconds and polished off their plates. I got them.
This is why I always say that when it comes to Chinese cooking at home, investing in the right staples makes all the difference. Soy sauce, oyster sauce, sesame oil, garlic, ginger and fresh vegetables create flavours that are just as real and satisfying as what you get from your favourite takeout spot. Once you have these ingredients in your kitchen, you can recreate that magic whenever you want, without the wait or the mess.
INGREDIENTS For the chow mein: 500g egg noodles (or chow mein noodles) 500g chicken breast, thinly sliced 2 tablespoons oil (vegetable or sunflower) 1 medium onion, sliced 2 carrots, cut into strips 1 cup cabbage, finely sliced 1 red or green pepper, sliced
Sauce 3 cloves garlic, minced 1 tablespoon fresh ginger, grated (optional but very recommended) 4 tablespoons light soy sauce 2 tablespoons oyster sauce 1 teaspoon sesame oil 2–4 tablespoons noodle cooking water (or water/stock) Salt and black pepper, to taste Spring onions, for garnish (optional)
INSTRUCTIONS
Bring a large pot of salted water to a boil and cook the noodles according to package instructions. Drain the noodles, rinse lightly with cold water to stop overcooking, and set aside. Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the sliced chicken, season lightly with salt and pepper, and stir-fry until just cooked and lightly golden. Remove the chicken from the pan and set aside.
Add the remaining tablespoon of oil to the same pan. Add the sliced onion and sauté until softened. Stir in the garlic and ginger and cook for about 30 seconds until fragrant. Add the carrots, cabbage and pepper to the pan. Stir-fry for 2–3 minutes, keeping the vegetables slightly crisp.
Add the cooked noodles and chicken back into the pan. Pour in the soy sauce, oyster sauce and sesame oil. Toss everything together until well coated. Add a few tablespoons of noodle cooking water to loosen the sauce and help everything combine. Stir-fry on high heat for another 1–2 minutes.
Taste and adjust seasoning if needed. Remove from heat and garnish with spring onions if using. Simple, comforting and packed with flavour, this homemade chow mein delivered everything we love about takeout minus the dishes and the guilt. Sometimes the best meals are the ones that feel like a little trick, a small win, and a whole lot of love served in a box. #momofboys #boymom #momlife #stirfry #chinesetakeout