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Chicken Stir Fry Noodles (Chow Mein)



 

INGREDIENTS


Noodles

-~360g Dried Egg Noodles


Chicken

-4 Chicken Thighs (boneless & skinless)

-1 tbsp Corn Flour

-1 tsp White Sugar

-1/2 tsp Bi-Carb Soda

-1 pinch Chinese 5-Spice Powder

-2 tbsp Light Soy Sauce

-1 tbsp Shaoxing Cooking Wine


Vegetables

-3 leaves of Green Cabbage

-1 Carrot

-2-4 Spring Onions (aka. Green Onions, Scallions)


Sauce

-2 cloves of Garlic

-2 tsp White Sugar

-1 tsp Chicken Stock Powder

-1/2 tsp White Pepper

-4 tbsp Light Soy Sauce

-2 tbsp Shaoxing Cooking Wine

-1 tbsp Oyster Sauce

-1 tsp Dark Soy Sauce


Finish

-1 tsp Sesame Oil


 

METHODS


Step 1: Prepare the noodles

  • Soak noodles in boiling water until softened (~5-10 minutes)

  • Strain softened noodles and spread out on a tray to cool

Step 2: Prepare the chicken

  • Cut chicken into strips and add to a bowl

  • Add all marinade ingredients and mix until the chicken absorbs most of the liquid

  • Set aside until ready for cooking

Step 3: Prepare the vegetables

  • Chop cabbage & carrot into thin strips and add to a bowl

  • Separate the white & green parts of the spring onion

  • Thinly slice the white parts on an angle and add to the same bowl as the cabbage & carrot

  • Slice the green parts on an angle slightly thicker than the whites, and add to a separate bowl

Step 4: Prepare the sauce

  • Finely chop garlic and add to a bowl

  • Add the rest of the sauce ingredients and mix to combine

  • Set aside until ready for cooking

Step 5: Cooking

  • Heat a wok on maximum until it starts smoking and add 1/2 tbsp of high-heat cooking oil

  • Stir fry vegetables (not including green parts of the spring onion) for 1-2 minutes then remove from the wok

  • Re-heat your wok on maximum until smoking and add another 1/2 tbsp of oil

  • Stir fry noodles for 1-2 minutes then remove from the wok

  • Re-heat your wok on maximum until smoking and add another 1 tbsp of oil

  • Stir fry chicken until cooked

  • Add all vegetables (including green parts of spring onion), noodles and sauce to the wok and mix until combined

  • Turn the heat off and add 1 tsp of sesame oil

Step 6: Add to containers

  • Evenly distribute between 4x 1L containers

  • Store in the fridge for up to 1 week

  • Re-heat in the microwave to serve


 

VIDEO



 

NUTRITION


Servings: 4


Nutrition per serving:

  • Calories - 614

  • Protein - 35g

  • Carbohydrate - 80g

  • Fat - 15g


 

EQUIPMENT USED

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