Chicken chow mein

Chicken chow mein

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

The technique of boiling and then frying a bed of noodles makes this a Cantonese dish. The outside of the noodles are crisped and lightly browned while the inside should be soft and tender.

Ingredients

Quantity Ingredient
250g chinese egg noodles
4 tablespoons vegetable oil
1 chicken breast, skinned, boned and shredded
1 carrot, peeled and cut into thick matchsticks
1 stalk celery, cut into strips
3 spring onions, cut into short lengths
6-8 snow peas, cut into thick strips
2 tablespoons light soy sauce
2 tablespoons oyster sauce
2 tablespoons chinese rice wine
1/2 teaspoon sugar
1 teaspoon sesame oil
2 teaspoons cornflour, mixed with 2 tablespoons water

Method

  1. Cook the noodles and dry or use instant noodles. Place 2 tablespoons of the oil in a wok or frying pan and heat. Fry the noodles, tossing for 5 minutes, or until crisp and golden. Drain on paper towels.
  2. Heat the remaining oil, add the chicken and stir-fry for a few minutes. Remove and keep warm. Add the vegetables and stir-fry for 1 minute. Return the chicken, and cook for 3 minutes. Then add the sauces, rice wine, sugar, sesame oil mixed together with the cornflour mixture, stirring, until the sauce is velvety and smooth. Arrange the noodles on a serving plate, top with the chicken and vegetables and serve immediately.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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