Ingredients
Sauce
- 10ml (2 teaspoons) cornflour
- 15ml (1 tablespoon) soy sauce
- 15ml (1 tablespoon) oyster sauce
- 15ml (1 tablespoon) Shaoxing wine (optional)
- 10ml (2 teaspoons) sugar
- 2.5ml (½ teaspoon) sesame oil
Chow Mein
- 6 egg noodle cakes
- Boiling water, enough to cover the noodles
- 45ml (3 tablespoons) peanut oil
- 3 chicken breast fillets, cut into bite size portions
- 1 onion, roughly chopped
- 3 garlic cloves, crushed
- 2 green chillies, finely sliced
- 750ml (3 cups) cabbage, finely shredded
- 3 carrots, julienned
- ½ red bell pepper, julienned
- ½ yellow bell pepper, julienned
- 3 spring onions, finely sliced
- 250ml (1 cup) Mung bean sprouts
Instructions
Mix the cornflour and soy sauce in a small mixing bowl.
Add the rest of the sauce ingredients and mix well.
Pour boiling water over the noodles and cook for 15 minutes.
Drain and rinse under cold running water.
Drizzle with a dash of sesame oil to prevent them from sticking together.
Heat a wok over high heat and add half the peanut oil.
Add the chicken and stir-fry for 5 minutes or until the chicken is cooked and golden brown.
Remove and set aside.
Add the rest of the peanut oil to the wok. Then add the onion, garlic and chillies and stir-fry for 1 minute.
Add the cabbage, carrots and bell peppers, and also stir-fry for 1 minute.
Make sure that the veggies are still crunchy and not soggy.
Return the chicken to the wok.
Make a well in the centre of the wok, add the sauce and thereafter toss in the noodles.
Top with the spring onions and Mung bean sprouts.
Drizzle with a dash of sesame oil
Tips
- Substitute the peanut oil with cooking oil.
- You can add whatever veggies you have left in your fridge, such as spinach and mushrooms.
- Use dry sherry instead of the Shaoxing wine; if both are unavailable, or not part of your dietary requirements, simply leave them out.