Jan's Chicken Chow Mein Recipe

Happy Chinese New Year!
Yes another Chinese dish - This time chicken chow mein.  You can of course use pork instead of chicken, or indeed as well as chicken. 
  

Stir frying is easy peasy and it really is up to you what you fancy putting in it.

 Print Recipe

To serve 2 as a main you will need:

400g pack of egg noodles
2 skinless chicken fillets - sliced into thin strips
6 king prawns - uncooked - shelled and deviened
3 fat cloves garlic - finely chopped
a small handful of finely sliced white cabbage
1 large carrots - peeled and sliced into thin matchsticks
a small handful of beansprouts
1/2 a red bell pepper - thinly sliced
2 spring onions - sliced into matchsticks

Mix together the following marinade for the chicken (if using) in a small bowl:
1 teaspoon of cornflour
1 teaspoon of light soy sauce
1 teaspoon of Shaoxing (Chinese rice wine)

Mix together in a bowl the following sauce ingredients:
2 tablespoons light soy sauce
3 tablespoons oyster sauce
1 teaspoon of dark brown sugar
1 teaspoon dark soy sauce
3 tablespoons of water

How to do it:

Add the thinly sliced chicken to the bowl with the marinade in and give it a good mix.  Leave it to one side while you get on with the chopping and slicing of the garlic and carrots etc.  

When that's done, set everything to one side  

In a small bowl, mix all the sauce ingredients and set aside.

Heat up your wok and add a glug of oil.  Throw in the chopped garlic and stir-fry until just for a few seconds - don't let it burn.  Why?  Because garlic will taste bitter if it burns.

There will hardly be any liquid to drain from the chicken marinade so you can just add the chicken to the wok along with the prawns and stir-fry until they're only half cooked.

You can now add the cabbage, carrot, beans spouts and red pepper.  Cook for a few minutes keeping it moving about in the wok.
Put the noodles in the wok along with the sauce mixture.  Continue to stir until the noodles are well coated with the sauce and the chicken and prawns are properly cooked through.  Have a taste and add a tiny bit of salt or a little more sugar if you need to.
Throw in the spring onions, stir and serve straight away.

  Don't forget - I now sell spices and chillies my spice shop.