© 2017 Ching He Huang. All rights reserved.

Chilli Chicken Chow Mein

  1. Serves : 2 - 4
  2. Preparation time 25 Minutes
  3. Cooking time 9 Minutes
per serving

Cals


332.00

Protein (g)


20.70

Carbs (g)


46.80

Sugars (g)


4.20

Fat (g)


8.30

Sat Fat (g)


1.60

Fibre (g)


4.20

Sodium (mg)


847.00

Source from

Ching He Huang Web Site

About the recipe

main courses

'Chow' in Mandarin Chinese means to stir and "Mein" means noodle i.e. Stir fried noodle! I love this easy and delish dish that's great as a Friday night dish, this is quicker to make than ordering the takeaway!

Ingredients
  • Egg noodles 200g / 0.44 lb
  • Chinese dried mushroom 3, soaked in boiling water for 20 minutes, drained
  • Toasted sesame oil 1 tsp
For the noodles
  • Chicken breast 200g / 0.44 lb, without skin, boneless, thinly sliced
  • Egg white 1, lightly beaten
  • Cornflour 1 tbsp
  • Low sodium light soy sauce 1 tbsp
  • Groundnut oil 2 tbsp
  • Garlic 2 cloves, crushed and finely chopped
  • Ginger 2cm piece fresh root, grated
  • Red chilli 1, seeds removed, finely chopped
  • Low sodium light soy sauce 1 tbsp
  • Chilli sauce 1 tsp
  • Carrot 1 medium, coarsely grated
  • Bean sprouts 60g / 0.13 lb
  • Spring onion 60g / 0.13 lb shredded
  • Toasted sesame oil 1 dash
  • Sea salt ¼ tsp
  • Freshly ground black pepper ¼ tsp
  • Vegetable stock 2-3 tbsp, hot
  • Coriander 1 tbsp leaves, roughly chopped

Steps

  • Cook the egg noodles in a pan of boiling water for 2-3 minutes, until tender. Tip into a colander and rinse with cold water before drizzling with sesame oil. Drain the mushrooms from their soaking water, remove and discard the stems, and roughly chop.
  • Mix the egg white with the corn flour and dark soy sauce, and mix with the sliced chicken.
  • Heat the groundnut oil in a wok and add the cornflour-coated chicken to the wok and continue frying for another 3 minutes. Set to one aside.
  • Reheat the wok over high heat and add another tablespoon of groundnut oil. Add the garlic, ginger and red chilli and stir-fry for 30 seconds over a high heat, tossing constantly. Add the chicken back in and the mushrooms. Toss well. Season with light soy sauce and chilli sauce.
  • Toss in the egg noodles and cook for 2 minutes until the noodles have warmed through.
  • Add the carrots, bean sprouts, spring onions, sesame oil, salt and ground black pepper and stir-fry for 1 more minute. Add a few tablespoons of hot vegetable stock to moisten, toss well. Scatter with chopped coriander and serve straight from the wok.
Ingredients
  • Egg noodles 200g / 0.44 lb
  • Chinese dried mushroom 3, soaked in boiling water for 20 minutes, drained
  • Toasted sesame oil 1 tsp
For the noodles
  • Chicken breast 200g / 0.44 lb, without skin, boneless, thinly sliced
  • Egg white 1, lightly beaten
  • Cornflour 1 tbsp
  • Low sodium light soy sauce 1 tbsp
  • Groundnut oil 2 tbsp
  • Garlic 2 cloves, crushed and finely chopped
  • Ginger 2cm piece fresh root, grated
  • Red chilli 1, seeds removed, finely chopped
  • Low sodium light soy sauce 1 tbsp
  • Chilli sauce 1 tsp
  • Carrot 1 medium, coarsely grated
  • Bean sprouts 60g / 0.13 lb
  • Spring onion 60g / 0.13 lb shredded
  • Toasted sesame oil 1 dash
  • Sea salt ¼ tsp
  • Freshly ground black pepper ¼ tsp
  • Vegetable stock 2-3 tbsp, hot
  • Coriander 1 tbsp leaves, roughly chopped

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