|

Terms and Conditions

|

© 2017 Ching He Huang. All rights reserved.

Chilli Chicken Chow Mein

Serves : 2 - 4
Preparation time 25 Minutes
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

chicken noodle

Source from

Ching He Huang Web Site

share this recipe

About the recipe

'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.

share this recipe

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