Side Pannel
Chicken Chow Mein r7
Chicken Chow Mein r7
- Recipe Submitted by maryjosh on 10/25/2016
Ingredients List
- 100g dried medium egg noodles
- 1 large chicken breast (approx. 200g)
- 1 inch cube fresh ginger
- 2 cloves of garlic
- 4 spring onions
- 1 medium carrot (approx. 60g)
- 1 red pepper
- 1 tsp toasted sesame oil
- 2 tsp sunflower oil
- 2 tsp dark soy sauce
- 2 tsp light soy sauce
- 2 tsp dry sherry or shaoxing rice wine
- salt and pepper
- For the marinade
- ½tsp toasted sesame oil
- 1 tsp light soy sauce
- 1 tsp dry sherry or shaoxing rice wine
- salt and pepper
Directions
Marinate the chicken - this can be done immediately before cooking or several hours in advance
Prepare the marinade by mixing 1tsp sherry/rice wine, 1 tsp light soy sauce, ½ tsp toasted sesame oil, ¼ tsp pepper and salt
Chop the chicken breast into thin strips and mix thoroughly with the marinade - ensure that the chicken is cut to a uniform thickness, otherwise thinner pieces will dry out during cooking.
Cover and refrigerate until ready to use.
Cook the noodles
Bring a pan of water to the boil
Add the noodles and cook according to the packet instructions (approx 5 minutes) - leave the noodles al dente as they will be cooked further later
Once cooked, drain immediately and cool quickly with cold water to prevent them cooking further
While the noodles are cooking, chop the vegetables
Chop the red pepper into thin strips
Peel the carrot and chop into matchsticks
Finely chop the garlic and ginger
Thinly slice the spring onion - set aside the green ends to use as a garnish
Cook the stir fry
Heat 1 tsp sunflower oil in a wok
Once hot, add the marinated chicken and cook for 1-2 minutes until browned on the outside but not cooked through
Remove the chicken from the pan and set aside
Add the remaining sunflower oil (1 tsp) and once heated add the garlic and ginger and cook for 30 seconds
Add the cooked noodles, carrots, peppers, spring onions, light soy sauce (2 tsp), dark soy sauce (2 tsp), sherry/rice wine (2 tsp) and cook for 2 minutes. Season with salt and pepper.
Return the chicken to the wok and cook for a further 3-4 minutes until the chicken is cooked - don't over cook the chicken as it will go dry
Mix through 1 tsp toasted sesame oil.
Serve immediately sprinkled with the green ends of the spring onion
Prepare the marinade by mixing 1tsp sherry/rice wine, 1 tsp light soy sauce, ½ tsp toasted sesame oil, ¼ tsp pepper and salt
Chop the chicken breast into thin strips and mix thoroughly with the marinade - ensure that the chicken is cut to a uniform thickness, otherwise thinner pieces will dry out during cooking.
Cover and refrigerate until ready to use.
Cook the noodles
Bring a pan of water to the boil
Add the noodles and cook according to the packet instructions (approx 5 minutes) - leave the noodles al dente as they will be cooked further later
Once cooked, drain immediately and cool quickly with cold water to prevent them cooking further
While the noodles are cooking, chop the vegetables
Chop the red pepper into thin strips
Peel the carrot and chop into matchsticks
Finely chop the garlic and ginger
Thinly slice the spring onion - set aside the green ends to use as a garnish
Cook the stir fry
Heat 1 tsp sunflower oil in a wok
Once hot, add the marinated chicken and cook for 1-2 minutes until browned on the outside but not cooked through
Remove the chicken from the pan and set aside
Add the remaining sunflower oil (1 tsp) and once heated add the garlic and ginger and cook for 30 seconds
Add the cooked noodles, carrots, peppers, spring onions, light soy sauce (2 tsp), dark soy sauce (2 tsp), sherry/rice wine (2 tsp) and cook for 2 minutes. Season with salt and pepper.
Return the chicken to the wok and cook for a further 3-4 minutes until the chicken is cooked - don't over cook the chicken as it will go dry
Mix through 1 tsp toasted sesame oil.
Serve immediately sprinkled with the green ends of the spring onion
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