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Chicken Chow Mein With Vegetable Noodles Recipe

Written on Wednesday, July 19, 2017 | 12:37:00 PM



Serves : servings 
Preparation time : 10 minutes, plus marinating
Cook : 10–15 minutes

Ingredients : 
- 2 tablespoons gluten-free light soy sauce
- 2 tablespoons dry sherry or Chinese cooking wine (Shaoxing)
- 3 tablespoons gluten-free oyster sauce
- ½ teaspoon toasted sesame oil
- 2 teaspoons cornflour
- 3 boneless, skinless chicken breasts, cut into thin strips
- 1 large carrot, peeled, ends trimmed and halved widthways
- 1 daikon, about 500 g (1 lb), peeled, ends trimmed and halved widthways
- 1 tablespoon sunflower oil
- 1 garlic clove, crushed
- 2 teaspoons grated fresh root ginger
- 1 bunch of spring onions, sliced
- 125 g (4 oz) mangetout
- 125 g (4 oz) bean sprouts

Preparation Method :
1) In a large bowl, mix together 1 tablespoon each of the soy sauce, sherry or Chinese cooking wine and oyster sauce, the sesame oil and 1 teaspoon of the cornflour. Add the chicken, stir to coat in the marinade, then cover and leave to marinate in the refrigerator for 20 minutes.

2) In a small bowl, mix together the remaining soy sauce, sherry or Chinese cooking wine, oyster sauce and cornflour and set aside.

3) Using a spiralizer fitted with a 6 mm (¼ inch) flat noodle blade, spiralize the carrot, keeping it separate. Change to a 3 mm (⅛ inch) spaghetti blade and spiralize the daikon.

4) Heat the sunflower oil in a wok or large frying pan over a high heat until hot. Add the chicken and stir-fry for 3–4 minutes, until lightly browned. Add the garlic, ginger and spring onions and stir-fry for 2–3 minutes. Add the spiralized vegetables and the mangetout and stir-fry for a further 3–4 minutes, until the vegetables are just tender and the chicken is cooked through. Add the bean sprouts and reserved sauce and stir until the sauce has thickened and coated all the ingredients. Serve immediately.

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