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Servings 0

Ingredients
  

  • 00 g /6 oz chicken breast or thigh fillets thinly sliced (Note 1 tenderise option)
  • ▢4 cups green cabbage finely shredded (Note 3)
  • ▢1 1/2 tbsp peanut oil or other cooking oil
  • ▢2 cloves garlic finely chopped
  • ▢200g /6 oz chow mein noodles Note 2
  • ▢1 carrot julienned
  • ▢1 1/2 cups bean sprouts
  • ▢3 green onions cut into 5cm/2″ pieces
  • ▢1/4 cup 65 ml water
  • Chow Mein Sauce:
  • ▢2 tsp cornflour / cornstarch
  • ▢1 1/2 tbsp soy sauce all purpose or light (Note 4)
  • ▢1 1/2 tbsp oyster sauce sub Hoisin
  • ▢1 1/2 tbsp Chinese cooking wine OR Mirin Note 5
  • ▢2 tsp sugar reduce to 1 tsp if using Mirin
  • ▢1/2 tsp sesame oil
  • ▢White pepper sub black

Instructions
 

  • Sauce:
  • Mix together cornflour and soy sauce, then mix in remaining ingredients.
  • Alternative: Use 1/3 cup Chinese All Purpose Stir Fry Sauce, if you have some in stock.
  • Chicken & Noodles
  • 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.
  • Cooking:
  • 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 1/2 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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