There are recipes for chicken chow mein and recipes for vegetable chow mein. When feeding a family who probably haven’t eaten well during the day, I decided to combine the two for protein and all of your 5 a day. This is easily adaptable if you are vegetarian, just miss out the the chicken and prawns.
225 g egg noodles
1 tbsp sesame oil
200 g chicken breast fillet (thinly sliced)
2.5 tbsp groundnut oil (or any neutral oil)
2 cloves garlic (finely chopped)1 small onion (thinly sliced)
100 g beansprouts
1 red pepper (sliced)
1 225g tin bamboo shoots (drained)
1/4 cabbage (finely sliced)
50g mangetout (finely sliced)
2 tsp light soy sauce
2 tsp dark soy sauce
1 tbsp shaoxing rice wine
1/2 tsp white pepper (freshly ground)
1/2 tsp sugar
4 spring onions (finely sliced)
Marinade for chicken
2 tsp light soy sauce
2 tsp shaoxing rice wine
1 tsp sesame oil
1/2 tsp ground white pepper
1/2 tsp salt
Mix the chicken into the marinade and leave to marinate for 10 minutes while you prepare everything else
Cook the noodles for 3 minutes. Drain, rinse, toss in 1 tbsp of sesame oil and set aside
Heat the wok until it’s smoking, add 1 tbsp of oil and when it’s hot add the chicken and stir fry for a few minutes until slightly browned then transfer to a bowl and wipe the woke clean with a piece of kitchen paper
Add the remaining oil, and let it start smoking again then add the garlic and onions. After a couple of seconds tip in all the vegetables and give it a good stir. Let it cook down for a few minutes depending on how crunch you like your vegetables. Add the drained noodles and cooked chicken along with any juices collected in the bowl. Finally, add the shaoxing rice wine, white pepper, both soy sauces, spring onions and caster sugar.
Give it all a good stir making sure the noodles are well coated and serve immediately.
Chicken & vegetable chow mein
Equipment
Ingredients
- 225 g egg noodles
- 1 tbsp sesame oil
- 200 g chicken breast fillet - thinly sliced
- 2.5 tbsp oil groundnut, rapeseed or vegetable oil
- 2 cloves garlic finely chopped
- 1 onion small
- 100 g beansprouts
- 1 red pepper
- 225 g bamboo shoots drained
- .25 cabbage finely sliced
- 50 g mangetout
- 2 tsp light soy sauce
- 2 tsp dark soy sauce
- 1 tbsp shaoxing rice wine
- .5 tsp white pepper
- .5 tsp sugar
Marinade for chicken
- 2 tsp light soy sauce
- 2 tsp shaoxing rice wine
- 1 tbsp sesame oil
- .5 tsp white pepper
- .5 tsp salt
Instructions
- Mix the chicken into the marinade and leave to marinate for 10 minutes while you prepare everything else
- Cook the noodles for 3 minutes. Drain, rinse, toss in 1 tbsp of sesame oil and set aside
- Heat the wok until it's smoking, add 1 tbsp of oil and when it's hot add the chicken and stir fry for a few minutes until slightly browned then transfer to a bowl and wipe the woke clean with a piece of kitchen paper
- Add the remaining oil, and let it start smoking again then add the garlic and onions. After a couple of seconds tip in all the vegetables and give it a good stir.
- Let it cook down for a few minutes depending on how crunch you like your vegetables.
- Add the drained noodles and cooked chicken along with any juices collected in the bowl.
- Finally, add the shaoxing rice wine, white pepper, both soy sauces, spring onions and caster sugar.
- Give it all a good stir making sure the noodles are well coated and serve immediately.
Video
Nutrition
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Another amazingly simple and stunning mid-week (or anytime for that matter) meal! Great to get an interesting source for all of your 5 a day. Thanks Jules!