Delicious noodles and made in minutes!
Chicken Chow Mein - serves 2
- 200g chicken thigh fillets, finely sliced
- ½ tsp bicarbonate of soda
- 200g cooked noodles
- 1½ tbsp rapeseed oil
- 2 cloves of garlic, finely minced
- 200g finely shredded green cabbage
- 1 carrot, julienned
- 3 scallions, cut into 5cm lengths, white and green parts separated
- 60ml water
- 120g bean sprouts
FOR THE SAUCE:
- 2 tsp cornflour
- 1½ tbsp light soy sauce
- 1½ tbsp oyster sauce
- 1½ tbsp Chinese cooking wine
- 2 tsp white sugar
- ½ tsp sesame oil
- freshly ground white pepper
Put the chicken in a bowl and sprinkle over the bicarbonate of soda. Toss to coat, then set aside for 20 minutes. Rinse in a colandar under tap water for 5 seconds, then shake off the excess water and pat dry with kitchen paper.
To make the sauce, mix the cornflour and soy sauce in a small bowl, then mix in the rest of the ingredients. Pour 1 tbsp of the sauce over the chicken, mix to coat, then set aside to marinate for 10 minutes.
Heat the oil in a wok. Add the garlic and stir-fry for 10 seconds, then add the chicken and stir-fry until tinged brown but not cooked through - about 1 minute.
Add the cabbage, carrot and the white part of the scallions and stir-fry for 1½ minutes or until the cabbage is wilted.
Add the noodles, sauce and water and stir-fry for 1 minute, tossing the whole time, until the sauce thickens and coats the noodles.
Add the bean sprouts and the green parts of the scallions, toss for 30 seconds or until the beansprouts start to wilt. Remove from the heat and serve.
(Original recipe from Recipetin Eats Dinner by Nagi Maehashi, Pan Macmillan, 2000.)
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