You know how most people have a favourite when they go to a restaurant? Well I had a friend who always ordered the same thing when we went to any Chinese restaurant. Chicken Chow Mein. I'm not gonna name names here but you know yourself lol.
I wasn't too fussed or interested in the meal myself but then, I had my son, then he grew into this little human that absolutely adores noodles. This then forced me to look into different noodle recipes so that I didn't have to always fall back on instant flavoured noodles.
This recipe is super duper easy and the vegetables are not cast in stone. You can use any vegetable you have, except starchy root veg like potatoes and cassava. This meal is a simple and crowd pleasing meal so perfect for the family to sit down to for a casual meal.
Serves 4
500 grams boneless chicken cut into strips
200 grams baby pak choi
100 grams baby corn, split lengthways
3 whole seranade chilis, cut into rings
5 spring onions, chopped into chunks
5 garlic cloves, crushed
1 thumb of ginger, grated
2 tbs of sesame oil, and extra for frying the chicken
1 tbs dark soy sauce
1 tbs light soy sauce
1 tbs cornflour
200ml oyster sauce
400grams egg noodles
Special Equipment
You will need a wok
In a bowl mix together the chicken, half of the garlic, all the ginger, soy sauce, cornflour and 2 tablespoons of sesame oil. Set aside for about 15 minutes.
Put about 1/4 cup of sesame oil into the wok and let it heat up on medium heat (but don't let it get to smoking point). Once heated up, add the chicken to the wok and then turn up the heat to a high heat making sure to keep moving the chicken in the wok so that it cooks evenly and doesn't stick to the wok. This should take about 10 minutes.
As the chicken cooks, prepare the boodles as per the pack instructions and once cooked, run them under cold water to stop them from cooking further, then set aside.
Once the chicken is cooked, add the vegetables and oyster sauce and mix well. Then, add in your cooked egg noodles and mix well. Take off the heat and serve