Chicken chow mein
If you love noodles – like we do – you’ll love chow mein. The secret to success is to have some of the noodles nice and crispy and others soft, and this is easiest to do in a wok. You could call this dish a one-wok wonder.
Servings: 4 People
- 1 red pepper deseeded, and cut into sliced
- 1 large carrot cut into thin strips, about 6cm long
- 25 g fresh root ginger peeled and very finely chopped
- 3 garlic cloves very thinly sliced
- 6 spring onions sliced
- 50 g frozen peas
- 225 g tin water chestnuts drained and halved
- 400 g skinless chicken thighs
- 1 teaspoon Chinese five-spice powder
- Freshly ground black pepper
- 3 dessertspoons vegetable oil
- 2 tablespoons soft light brown sugar
- 2 teaspoons cornflour
- 4 tablespoons dark soy sauce
- 2 tablespoons mirin (Japanese rice wine from supermarket or dry sherry)
- 4 wholemeal egg noodle nests
- Prepare all of the vegetables and water chestnuts
- Cut off any visible fat from the chicken thighs with some sharp scissors. Cut the chicken into large bite-sized pieces. Transfer to a mixing bowl and toss it with the five-spice powder and plenty of pepper, then set aside.
- Bring a saucepan of water to the boil. Add the egg noodles and separate the strands with a wooden spoon. Bring the water back to the boil and cook the noodles for 3 – 4 minutes, or according to the packet instructions, until tender. Drain and rinse them in a sieve under running water until cold and set aside.
- Mix the sugar and cornflour together in a clean mixing bowl, then gradually stir in the soy sauce, mirin (or sherrand 100mls of water, then set aside. Heat 1 dessertspoon of oil in a wok or a large non-stick frying pan. Add the chicken and stir-fry over a high heat for 2 minutes or until nicely browned.
- Transfer the cooked chicken to a plate and pop the pan back on the heat. Add 1 dessertspoon of the oil to the pan and stir-fry the pepper and carrot for 2 minutes. Add the ginger, garlic, spring onions, peas and water chestnuts and stir-fry for 2 minutes, until softened but not soggy.
- Transfer the contents of the pan to a large clean plate. Return the pan to the hob and add 1 dessertspoon of oil to the pan then add the noodles. Stir-fry the noodles for 2 – 3 minutes, or until some are beginning to turn crisp and golden-brown.
- Return the chicken and vegetables back into the pan and stir-fry everything together, tossing all the ingredients well for 1 – 2 minutes, or until they’re evenly mixed and piping hot. Stir the soy and mirin mixture again then add to the pan. Continue tossing everything together for a further 1 – 2 minutes, or until the contents of the pan are hot and look glossy.