Chicken Chow Mein
Chow Mein means stir-fried noodles. Shitake mushrooms have a wonderful flavour but if you can’t find them you could use sliced chestnut mushrooms instead.
- 1 large chicken breast filet (approx 225g)
- 150g fine Chinese egg noodles
- 1 tbsp vegetable oil
- 1 ½ tbsp sesame oil
- 1 garlic clove, peeled and crushed
- 100g shitake mushrooms
- 125g sugar snap peas
- ½ small red pepper, cut into thin strips
- 75g baby sweetcorn cut into quarters
- 4 spring onions, finely sliced
- 125g courgettes
- 125g beansprouts
- 2 tbsp soy sauce
- 2 tbsp sake (rice wine)
- 1 tbsp soft brown sugar
- Mix together the soy sauce, sake and brown sugar and marinate the chicken for 10 minutes. Strain and reserve the marinade.
- Cook the noodles according to the packet instructions, then set aside.
- Heat the vegetable oil in a wok or large frying pan and stir fry the chicken for 5 to 6 minutes. Remove the chicken and set aside.
- Heat the sesame oil in the wok. Add the garlic and stir fry for a few seconds. Add the shitake mushrooms, sugar snap peas, red pepper and baby corn, and cook for 4 minutes. Add the spring onions, courgette and beansprouts and continue to cook, stirring occasionally.
- Add the chicken and noodles together with the marinade. Stir fry for one to two minutes or until the noodles are heated through.