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Posts Tagged ‘Chow Mein’

Chicken Chow Mein

Posted in Chicken, Food, tagged , , , , , , , on 22 December 2024| Leave a Comment »

Delicious noodles and made in minutes!

Chicken Chow Mein – serves 2

  • 200g chicken thigh fillets, finely sliced
  • ½ tsp bicarbonate of soda
  • 200g cooked noodles
  • 1½ tbsp rapeseed oil
  • 2 cloves of garlic, finely minced
  • 200g finely shredded green cabbage
  • 1 carrot, julienned
  • 3 scallions, cut into 5cm lengths, white and green parts separated
  • 60ml water
  • 120g bean sprouts

FOR THE SAUCE:

  • 2 tsp cornflour
  • 1½ tbsp light soy sauce
  • 1½ tbsp oyster sauce
  • 1½ tbsp Chinese cooking wine
  • 2 tsp white sugar
  • ½ tsp sesame oil
  • freshly ground white pepper

Put the chicken in a bowl and sprinkle over the bicarbonate of soda. Toss to coat, then set aside for 20 minutes. Rinse in a colandar under tap water for 5 seconds, then shake off the excess water and pat dry with kitchen paper.

To make the sauce, mix the cornflour and soy sauce in a small bowl, then mix in the rest of the ingredients. Pour 1 tbsp of the sauce over the chicken, mix to coat, then set aside to marinate for 10 minutes.

Heat the oil in a wok. Add the garlic and stir-fry for 10 seconds, then add the chicken and stir-fry until tinged brown but not cooked through – about 1 minute.

Add the cabbage, carrot and the white part of the scallions and stir-fry for 1½ minutes or until the cabbage is wilted.

Add the noodles, sauce and water and stir-fry for 1 minute, tossing the whole time, until the sauce thickens and coats the noodles.

Add the bean sprouts and the green parts of the scallions, toss for 30 seconds or until the beansprouts start to wilt. Remove from the heat and serve.

(Original recipe from Recipetin Eats Dinner by Nagi Maehashi, Pan Macmillan, 2000.)

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Pork Chow Mein

Posted in Asian, Food, Pork, tagged , , , , , , , , , , on 31 January 2022| Leave a Comment »

It’s Chinese New Year tomorrow so we thought we’d post some dinner inspiration for the year of the tiger. This is a good crowd-pleaser and definitely better than take-away. It’s simple too, just prep everything before you get your wok on.

Wine Suggestion: an umami laden southern-French red, like the schist laden Domaine Cébène Faugères à la Venvole. Textural and velvety Grenache with hints of Syrah plums and gravelly Carignan; loads of flavour but not too much weight.

Pork chow mein – serves 4

  • 500g pork fillet
  • 1 tsp Chinese five-spice powder
  • 200g dried medium egg noodles
  • 4 tbsp vegetable oil
  • 2 tbsp soft light brown sugar
  • 2 tsp cornflour
  • 4 tbsp dark soy sauce
  • 2 tbsp mirin or dry sherry
  • 1 red pepper, deseeded and sliced
  • 1 large carrot, cut into very thin strips
  • 25g fresh ginger, peeled and very finely sliced
  • 3 cloves of garlic, very thinly sliced
  • 6 scallions, sliced
  • 50g frozen peas
  • 225g tin water chestnuts, drained and sliced

Trim any fat and sinew off the pork, then cut in half lengthways and cut into thin slices. Put into a bowl and add the five-spice powder, ½ tsp sea salt and black pepper, then set aside.

Bring a large pan of water to the boil and cook the noodles acording to the pack instructions, then drain and rinse in a sieve under running water until cold, then toss with a 1 tbsp of vegetable oil and set aside.

Mix the sugar and cornflour together in a bowl and gradually stir in the soy sauce, mirin and 100ml water, then set aside.

Heat 1 tbsp of the oil in a wok. Add the pork and stir-fry over a high heat for 2 minutes or until browned. Scoop out and set aside.

Add another tbsp of oil and stir-fry the pepper and carrot for 2 minutes. Add the ginger, garlic, scallions, peas and water chestnuts and stir-fry for 2 minutes more until just softened, then scoop out onto a plate.

Pour the last tbsp of oil into the wok and add the noodles. Stir-fry for 2-3 minutes or until some have turned crispy and brown. Add the meat and veg back into the work and toss everything together for 1-2 minutes, or until well mixed and hot.

Stir the soy and mirin mixture again and pour it into the pan. Continue tossing for 1-2 minutes or until hot and glossy. Serve straightaway.

(Original recipe from The Hairy Bikers’ Meat Feasts by Si King and Dave Myers, Weidenfeld & Nicolson, 2015.)

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