Chow Mein

Ingredients

• 200g /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
• 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)

Steps

1. Mix together cornflour and soy sauce, then mix in remaining ingredients.
2. Alternative: Use 1/3 cup Chinese All Purpose Stir Fry Sauce, if you have some in stock.
3. Marinate Chicken: Pour 1 tbsp of Sauce over the chicken, mix to coat, set aside to marinate for 10 minutes.
4. Noodles: Prepare the noodles according to the packet instructions (my pack says soak in boiled water for 1 minute), then drain.
5. Heat oil in wok or large fry pan over high heat.
6. Add garlic and stir fry for 10 seconds or until it starts to turn golden – don’t let it burn!
7. Add chicken and stir fry until the surface gets a tinge of browning but inside is still raw – about 1 minute.
8. 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.
9. Add the noodles, Sauce and water*. Stir fry for 1 minute, tossing constantly.
10. Add bean sprouts and remaining shallots/scallions. Toss through for 30 seconds or until the bean sprouts just start to wilt.
11. Remove from heat and serve immediately.