One of the most famous dishes in Chinese restaurants throughout the world! A classic stir fried noodle recipe with chicken and mixed vegetables…
Ingredients (for 2)
- 1/2 pack chow mein noodles (about 180 gr or 6 oz)
- 1/2 cup bean sprouts
- 1/2 chicken breast
- 1/2 cup champignon mushrooms
- 1 cup Chinese cabbage (bok choi)
- 1/2 onion
- 1/4 bell pepper
- 1/2 celery stalk
- 1/2 spring onion
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tsp sesame seeds
- 1 tsp corn starch
- 4 tbsp vegetable oil
- salt & black pepper
Directions
- Wash and pat dry bean sprouts and set aside
- Cut chicken breast into strips and add them to a bowl with all of the ingredients for the marinade: ½ of the oyster sauce, ½ of the soy sauce, salt and black pepper
- Coat well chicken pieces and marinate for 20 minutes
- In the meantime, in a bowl add a sip of water, the corn starch, remaining oyster sauce and soy sauce; whisk well and set aside
- Bring water to a boil in a large sauce pan, then add rock salt and noodles, and cook until soft, according to package directions
- Wash and prepare the vegetables: coarsely chop celery, bok choy, mushrooms and pepper (deseeded) into bite-size pieces, finely slice spring onion and onion
- Heat half of the oil in an Asian wok or frying pan over medium-high heat
- Stir fry the noodles for 2 minutes, until golden, and remove to a plate
- Add remaining oil, onion and the chicken strips, and stir fry over high heat until browned (about 5-6 minutes); remove to a plate
- Add mushrooms, celery, bok-choi, peppers, bean sprouts, a sip of water and a pinch of salt, and cook for 6-7 minutes
- Add the noodles and the chicken back into the wok, stir in the sauce and the spring onions
- Mix everything together for a couple of minutes over high heat
- Garnish the chow mein with toasted sesame seeds and serve hot!
Tips from the Chef
- Do not overcook the noodles in water or they will come out too soft when stir fried
- You can substitute bok choy with regular cabbage, cauliflower or broccoli
Cambooza 