Chow Mein is immovably planted in the Noodle Corridor of Notoriety as one of the untouched most cherished noodles, alongside different top picks like Cushion Thai, Cushion See Ew and Singapore noodles. Fast and simple!
Chow Mein is straight up there and it's since it's noodle-slurpingly tasty, yet additionally due to the accompanying: Huge amounts of concealed veggies–4 cups of cabbage, carrot and bean grows, all in "noodle shapes" so they simply merge directly in there with the noodles so you have no clue the amount you're really devouring (it resembles sustaining a youngster).
Chow Mein is Chow Mein as opposed to being simply one more nonexclusive sautéed noodles since it's made with Chow Mein noodles. They are flimsy creased looking noodles that are softly covered in flour.
Other than noodles, Chow Mein quite often has cabbage, bean sprouts and carrot, at that point your decision of protein. I'm almost certain chicken is by a long shot the most well known, yet I have no realities or figures to back that up.
I like to utilize chicken thigh for sautés on the grounds that it's juicier than bosom and tenderloin. On the off chance that I make this with chicken bosom, I constantly soften it utilizing a Chinese café procedure utilizing heating pop (bi-carb). It's too basic.
An extraordinary Chow Mein comes down to the sauce – it takes something other than soy sauce and sugar! Jam pressed with an astonishing measure of shrouded vegetables, tweak this Chicken Chow Mein recipe utilizing your protein of decision. Snappy and simple!
Ingredients
- 200 g /6oz chicken thigh fillets , cut into bite size pieces
- 3 - 4 cups green cabbage or Chinese cabbage , finely shredded
- 1 1/2 tbsp peanut oil (or other cooking oil)
- 2 cloves garlic , finely chopped
- 200 g /6 oz fresh chow mein noodles
- 1 carrot, julienned
- 1 cup bean sprouts
- 3 shallot/scallions/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
- 1 1/2 tbsp oyster sauce
- 1 1/2 tbsp Chinese cooking wine
- 2 tsp sugar
- 1/2 tsp sesame oil
- White pepper
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.
- 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.
- 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.
Read more our recipe : Butter Chicken
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