Recipes
Asian
Chow Mein

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.

Mains 25g+ protein 8g+ fibre Under 30 min

30 min20 prep · 10 cookMedium687 kcalper serving

Instructions

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.