Easy Chicken Chow Mein

Ingredients

• 250 Grams Noodles, veg or egg noodles
• Salt
• Water for boiling
• 2 Tablespoons Vegetable Oil
• 1 Tablespoon minced Garlic
• 200 Grams Chicken thighs, cut into 1 inch strips
• 1 Tablespoon Spring Onion, whites only, chopped
• ½ Cup thinly sliced Onion
• ½ Cup julienned Carrot
• ½ Cup sliced Beans, thinly sliced diagonally
• 1 Cup thinly shredded Cabbage
• 1 Tablespoon Spring Onion, greens only, cut into thirds
• 1 tablespoon Soy Sauce
• 1-2 Teaspoons Red Chilli Sauce
• 1 Teaspoon Tomato Ketchup
• 1 Teaspoon Vinegar
• ½ Teaspoon Cornflour
• ½ cup Water
• 1 Teaspoon Salt, adjust to taste
• 1 Teaspoon Pepper

Steps

1. Heat water in a large pot and bring to a boil. Ensure that there is enough water to submerge the noodles. Once the water is boiling, add salt and half a teaspoon of oil and give it a stir. Now add the noodles, break them up slightly if you need to and boil on medium heat for 1 minute less than the package instructions (approx 2-3 minutes depending on the brand of noodles you are using).
2. Remember noodles can overcook within seconds so pay close attention. Once cooked, strain the noodles and run them under cold water till the noodles come to room temperature. Drain well and keep aside. You can toss them in a little oil to keep them from sticking to each other.
3. Whisk together soy sauce, vinegar, chilli sauce, ketchup and cornflour in a bowl. Add 1-2 tsp of this sauce mixture to the chicken and marinate for 10 minutes. Reserve the remaining sauce for the later.
4. Heat vegetable oil in a wok and add garlic. Sauté for 30 seconds and add the chicken. Stir fry on high heat for 2 minutes till the chicken starts getting some colour.
5. Add spring onion and onion and sauté till the onions are almost translucent. Next add the carrots, beans and cabbage. Saute for 2 minutes.
6. Add the cooked noodles, along with the sauce mix and toss to combine. Stir fry for another minute. Season with salt and pepper. Garnish with spring onions and serve hot!