Chinese Chilli Chicken Chow Mein
Source of Recipe
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List of Ingredients
� 200g / 7oz egg noodles, pre-soaked in warm water for 10 minutes, and drained.
� For the noodles
� 200g / 7oz Chicken breast, without skin, boneless, chopped into 2cm chunks
� 1 egg white, lightly beaten
� 1 tbsp cornflour
� 1 tbsp dark soy sauce
� 2 tbsp groundnut oil
� 2 garlic cloves, crushed
� 1 piece of fresh root ginger (2cm)
� 1 red chilli, seeds removed, chopped
� 1 tbsp light soy sauce
� 1 tsp chilli sauce
� 1 medium carrot, julienned
� 60g / 2.5oz bean sprouts
� 60g / 2.5oz sliced spring onions
� 1 dash of Sesame Oil
� 0.5 tsp Salt
� 0.5 tsp ground black pepper
� 1 tbsp coriander leaves, chopped Recipe
� Soak the egg noodles in a pan of boiling water for 2-3 minutes, until tender. Tip into a Colander and drain.
� Mix the egg white with the cornflour and dark soy sauce, and mix with the chicken pieces.
� Heat the groundnut oil in a wok and toss in the garlic, ginger and red chilli. Stir fry for one minute over a high heat.
� Add the cornflour-coated chicken to the wok and continue frying for another minute.
� Add the light soy sauce and chilli sauce, followed by the egg noodles. Stir fry for 1 more minute, or until the noodles are warmed through.
� Stir in the carrots, bean sprouts, spring onions, sesame oil and seasoning. Scatter with chopped coriander and serve straight from the pan.
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