Asian

Chow Mein

Name: Chow Mein
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Cuisine: Asian
Ingredients: 75 g dried thin egg noodles; 80 g boneless chicken thigh; 1 tbsp light soy sauce; 2 tsp oyster sauce; 1 tsp Shaoxing wine; 1 tsp cornflour; 0.5 tsp toasted sesame oil; 1 tbsp groundnut oil; 1 clove garlic; 5 g fresh ginger; 30 g carrot; 50 g Chinese leaf cabbage; 60 g bean sprouts; 2 spring onions; ground white pepper; 0.25 tsp caster sugar

Cantonese-style fried egg noodles tossed over fierce heat with marinated chicken, bean sprouts and cabbage in a glossy soy and oyster sauce. The noodles are boiled, drained bone-dry and then fried so they pick up a little smoky char before everything comes together in seconds.

Lunch & dinner 25g+ protein 8g+ fibre Under 30 min

30 min20 prep · 10 cookMedium687 kcalper serving

Method

Put the 80 g of sliced chicken thigh in a bowl with 1 tsp of the light soy sauce, 1 tsp Shaoxing wine, 1 tsp cornflour and a pinch of white pepper. Mix with your fingers until the meat feels slippery and leave to marinate for 15 minutes at room temperature.
Bring a pan of unsalted water to a rolling boil and cook the 75 g of dried egg noodles for 2-3 minutes, until just pliable but still with a bite. Drain, rinse under cold running water to stop the cooking, then shake the colander hard and spread the noodles on a tray for 5 minutes: wet noodles steam instead of frying. Loosen them with your hands so they do not clump.
Stir the sauce together in a small bowl: the remaining 2 tsp light soy sauce, 2 tsp oyster sauce, 0.25 tsp caster sugar and 0.5 tsp toasted sesame oil. Have the garlic, ginger, vegetables and spring onions ready beside the hob — once the wok is hot there is no time to chop.