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Based on chef Ken Hom’s delicious recipe for Chicken Chow Mein. Because we are such a meat-eating nation I doubled the amount of chicken plus served it with cashew nuts to bring good fortune in the New Year.
Noodles
250 g | Dried egg noodles (Main) |
1 Tbsp | Sesame oil |
Marinade
1 tsp | Sesame oil |
2 tsp | Light soy sauce |
2 tsp | Shaoxing rice vinegar, or dry sherry |
Stir-fry
200 g | Chicken breasts, skinned and boned (Main) |
2 Tbsp | Rice bran oil |
1 Tbsp | Garlic, chopped |
100 g | Snow peas, or long beans, julienned |
50 g | Ham, julienned |
2 tsp | Light soy sauce |
2 tsp | Dark soy sauce |
1 Tbsp | Shaoxing rice vinegar, or dry sherry |
½ tsp | Sugar |
3 Tbsp | Spring onions, or chives, finely sliced |
2 Tbsp | Sesame oil |
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Directions
- Cook the noodles in a large pan of boiling water until tender, about 5 minutes. Drain well then toss together with the sesame oil.
- Meanwhile, combine the ingredients for the marinade in a bowl. Add salt and pepper to the marinade to taste. Julienne the chicken, cutting it into strips about 5cm long. Place in the bowl and marinate for at least 10 minutes.
- Heat a wok on high. Add 1 Tbsp of rice bran oil. When hot, drain the chicken and stir-fry in batches until cooked, about 2 minutes. Remove and place aside. Wipe the wok clean.
- Heat the remaining rice bran oil. Stir-fry the garlic for 10 seconds. Add the peas or beans and the ham. Stir-fry for 1 minute. Add the noodles, soy sauces, rice wine, salt, pepper, sugar and spring onions or chives. Stir-fry for 2 minutes. Return the chicken and any juices to the wok. Stir-fry for about 3 minutes, until cooked and hot. Add the sesame oil and salt and pepper to taste.
- This is great served topped with toasted cashew nuts. Serves 2 as a main course or 4 as part of a Chinese meal.
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