Chicken Chow Mein

Recipe

It may not be Friday night, but lets indulge Chinese takeaway because this chicken chow mein does it for me. This is my guilty pleasure. Eating chicken chow mein and I don’t think anyone should be ashamed of that if you do it in moderation :) The noodles are savoury, ever so slightly sweet. The pinch of sugar brings balance, the dark soy sauce, such a rich flavour. It’s quick, it’s simple, it’s easy it’s a good weeknight dinner and leftovers for a great lunch. Your co-workers will ask you what’s that because it smells so fragrant and It looks so colourful.

Total Time 25 mins

Prep Time 7 mins

Cook time 10 mins

Video

Ingredients

Dry Egg noodles
Beans sprouts
Chicken thighs (cubed )
Dark soy sauce
Light soy sauce.
White sugar
MSG, optional replace it for any bullion of choice.
White onions
Spring onions
Neutral oil
Sesame oil

Notes

Prep before you begin
Make sure you cook everything on high heat, while stir frying
Using a non-stick, frying pan or wok
Don’t overcook your noodles
I prefer to buy my egg noodles straight from the Chinese market they taste better than the main brand supermarket ones
Add in bean sprouts at the end for it to stay fresh and crunchy
Freestyle and add any veggies of choice, if even replace the protein with beef, pork shrimp, tofu, mushrooms
This is vegan friendly with substituting the protein

Instructions

Prep veggies

Slice half a brown onion thinly
Slice spring onions (refer to video ). Save the green parts for the end, and the white parts for frying.

Prep chicken

Season your chicken set aside Add in black pepper, chilli powder, chicken seasoning, oil and baking soda. The baking soda tenderises the chicken( only tenderise if using breast, don't do it for thigh meat )

Prep sauce

Three parts dark soy sauce to one part soy sauce, and one tablespoon of sugar(remember to adjust while cooking and do this to your taste )

Boil noodles

According to packaging instructions, cook your noodles and immediately runs on the Coldwater to stop the cooking process

Stirfry

1. Start with the chicken; lightly coat your seasoned chicken pieces, with plain flour and fry for 3 to 4 or 5-6 minutes on each side, flip over until cooked and golden Brown
2. Remove the chicken and set aside.
3. Add your sliced onion and the white parts of your spring, onion and fry on high heat for about 2 to 3 minutes. Make sure it is charred and not soft
4. Add in strained noodles and toast in your wok or frying pan on high heat to gain some colour.
5. Re-introduce the chicken after a minute or two
6. Add in soy sauce + sugar mixture, stir fry for one minute
7. Add MSG or seasoning cube, and to finish add beansprouts spring onions and sesame oil, stirfry for one more minute and turn of heat
8. Plate or enjoy directly from the wok.