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Green vegie and chicken chow mein
Green vegie and chicken chow mein
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Prep Time:
50 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Elevate traditional chow mein with tender chicken thighs and crisp Asian greens for a deliciously modern twist.
Ingredients:
  • 1 egg white
  • 10.00 gm cornflour
  • 60ml (1/4 cup) Chinese cooking wine or dry sherry
  • 6 Free Range Chicken Thighs, excess fat trimmed, thinly sliced
  • 350g packet fresh egg (chow mein) noodles
  • 42.00 gm soy sauce
  • 43.20 gm hoisin sauce
  • 1 tsp sesame oil
  • 1/4 tsp Original Seasoning sauce
  • 60ml (1/4 cup) peanut oil
  • 200g brussels sprouts, halved (quartered if large)
  • 2 celery sticks, thinly sliced diagonally
  • 1/2 green capsicum, deseeded, cut into thin strips
  • 100g snow peas, thinly sliced lengthways
  • Sesame seeds, toasted, to serve
  • Sliced green shallot, to serve (optional)
Instructions:
  • In a bowl, combine the egg white, cornflour, and 1 tablespoon of cooking wine, then mix well. Add the chicken and toss until fully coated. Marinate in the fridge for 30 minutes.
  • Place noodles in a large heatproof bowl and cover with boiling water. Let sit for 3 minutes or until softened. Drain well and transfer to a paper towel-lined tray to dry.
  • Mix together the soy sauce, hoisin sauce, sesame oil, seasoning liquid, and the remaining 2 tablespoons of cooking wine in a jug. Set it aside.
  • In a wok or large frying pan over high heat, warm up 1 tablespoon of peanut oil. Add the noodles and stir-fry for 2-3 minutes until coated in the oil. Spread noodles in the wok to crisp up for another 2-3 minutes. Serve in a bowl.
  • Heat up the wok with 1 tablespoon of fragrant peanut oil. Cook half of the chicken until a crispy golden crust forms, about 3-4 minutes. Transfer to a bowl and cook the remaining chicken in the same way.
  • Pour the remaining 1 tablespoon of peanut oil into the wok. Cook brussels sprouts for 2 minutes until beginning to char. Add celery and capsicum, stir-fry for 1 minute. Toss in snow peas and garlic, stir-fry for 1 more minute. Stir in chicken and soy mixture, toss for 1 minute. Mix in noodles. Serve sprinkled with sesame seeds and shallot.

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