Chicken Chow Mein (aka Chinese Fried Noodles)

Chicken Chow Mein (aka Chinese Fried Noodles)

I bought a head of lettuce at least 6 weeks ago. It weighed close to 4kg. At time of writing, there is still a small wedge left in my fridge. I have of course, cut off the greyish edges a few times, and it’s as good as new. I have no idea if it is mould or not, but my suspicions lean more towards the cells reaction to oxygen and iron/ copper (present in your metal knives). Anyway, if CSIRO reckon you can cut the mould off hard vegetables and it’s still safe for use, who am I to argue.

I tend to add a lot of vegetables to this recipe because like a kid, vegetables need to be sneaked into my dishes, but you can cut the vegetables by 1/4 and add up to 500g of noodles.

Ingredients

Serves 3-4

  • 1 onion, sliced
  • 3 cloves garlic, finely diced
  • 2 carrots, julienned
  • 400g finely sliced cabbage (almost half a medium sized cabbage)
  • 250g chicken thigh fillets, cut into strips and seasoned with some salt and pepper
  • 1 capsicum/ bell pepper, julienned (optional)
  • 100g bean sprouts (optional)
  • 5 sprigs of spring onion, cut into 2 inch strips
  • 375g chow mein noodles (I used this brand. It comes in a smaller pack of 375g. )
  • 2 tbsp dark soy sauce
  • 2-3 tbsp soy sauce (to taste)
  • 2 tbsp oyster sauce/ vegetarian stir fry sauce
  • 1 tsp sesame oil
  • 1 tbsp Chinese cooking wine
  • 1/4 cup water
  • salt and pepper to taste
  • 2 tbsp cooking oil
  • sesame seeds and finely sliced spring onions (optional)

Method

  1. Pour a kettle full of boiling water over noodles and leave to drain.
  2. Add cooking oil to fry pan/ wok and heat on high heat
  3. Add chicken and cook for 2-3 mins until lightly browned and cooked through. Remove from pan and set aside
  4. Reduce heat to medium and add onions. Fry for 3-5 mins till soft, then add garlic and fry for 1 min.
  5. Add carrots, cabbage and capsicum and fry for 2 mins.
  6. Add all remaining ingredients including chicken and noodles and fry for 3-4 mins, stirring frequently. It can be challenging to mix evenly so I usually use a pair of tongs and my spatula to lift and toss the noodles.
  7. Add salt and pepper to taste and garnish with sesame seeds and spring onions


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