Cooked - Chow Mein - New Recipe

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Chow Mein

2.0

200g /6 oz chicken breast or thigh fillets (, thinly sliced (Note 1 tenderise option))

4 cups green cabbage (, finely shredded (Note 3))

1 ½ tbsp peanut oil ((or other cooking oil))

2 cloves garlic (, finely chopped)

200g /6 oz chow mein noodles ((Note 2))

1 carrot (, julienned)

1 ½ cups bean sprouts

3 green onions (, cut into 5cm/2" pieces)

¼ cup (65 ml) water

2 tsp cornflour / cornstarch

1 ½ tbsp soy sauce (, all purpose or light (Note 4))

1 ½ tbsp oyster sauce ((sub Hoisin))

1 ½ tbsp Chinese cooking wine (OR Mirin (Note 5))

2 tsp sugar ((reduce to 1 tsp if using Mirin))

½ tsp sesame oil

White pepper ((sub black))

Select all/reset

Mix together cornflour and soy sauce, then mix in remaining ingredients.
Alternative: Use ⅓ cup Chinese All Purpose Stir Fry Sauce, if you have some in stock.
Marinate Chicken: Pour 1 tbsp of Sauce over the chicken, mix to coat, set aside to marinate for 10 minutes.
Noodles: Prepare the noodles according to the packet instructions (my pack says soak in boiled water for 1 minute), then drain.
Heat oil in wok or large fry pan over high heat.
Add garlic and stir fry for 10 seconds or until it starts to turn golden - don't let it burn!
Add chicken and stir fry until the surface gets a tinge of browning but inside is still raw - about 1 minute.
Add the cabbage, carrot, and the white pieces of shallots (i.e. from the base of the stalk). Stir fry for 1 ½ minutes until the cabbage is mostly wilted.
Add the noodles, Sauce and water*. Stir fry for 1 minute, tossing constantly.
Add bean sprouts and remaining shallots/scallions. Toss through for 30 seconds or until the bean sprouts just start to wilt.
Remove from heat and serve immediately.

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