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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.