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Soy grilled chicken lo mein
Soy grilled chicken lo mein
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Try a flavorful Chinese chicken noodle dish by Curtis Stone for a fresh twist on your meal rotation.
Ingredients:
  • 1 chicken breast fillet (about 250g), butterflied to a 1 1/2 cm thickness
  • 42.00 gm soy sauce
  • 28.60 gm honey
  • 150g spaghetti, broken in half
  • 18.40 gm canola oil
  • 100g punnet fresh shiitake mushrooms, or brown cup mushrooms, stems removed, thinly sliced
  • 1 medium carrot, peeled, cut into thin matchstick-size strips
  • 1/2 large brown onion, thinly sliced
  • 10g ginger
  • 375.00 ml (about 80g) wombok, thinly sliced
  • 3 spring onions, sliced
  • 1 long red chilli, seeded, cut into thin strips
  • 127.50 gm chicken stock or water
  • 97.60 gm oyster sauce
  • 2.00 birds eye chilli, finely chopped
  • 2.00 tsp garlic, crushed
Instructions:
  • Place the chicken in a zip lock bag with 1 tablespoon of soy sauce and honey. Massage the marinade into the chicken and refrigerate for at least 1 hour.
  • Take the chicken out of the marinade and gently dry it. Preheat a char-grill pan over medium-high heat. Grill the chicken for roughly 4 minutes on each side until fully cooked with charred grill marks. Let it rest for 5 minutes before slicing it thinly into 1/2cm strips. Keep aside.
  • In a small bowl, combine chicken stock, oyster sauce, chili, garlic, and the remaining 1 tablespoon of soy sauce. Whisk together to make a delicious sauce. Set aside.
  • Cook the spaghetti in a generously salted pot of boiling water for 8 minutes until al dente. Drain and rinse with cold water. Set aside.
  • Heat canola oil in a wok over high heat until shimmering. Add mushrooms, carrots, and onions, stir-frying for 2 minutes until mushrooms are tender. Stir in ginger for 30 seconds. Toss in cooked spaghetti, chicken, and sauce, heating through. Remove from heat, stir in wombok, red chili, and half of the spring onions. Divide among 4 bowls, garnish with remaining spring onions, and serve hot.

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