CHOW MEIN RECIPE | BBC GOOD FOOD
A classic Chinese dish of stir-fried egg noodles with shredded chicken breast. Experiment with different fish, meat or vegetables
Provided by Ken Hom
Categories Dinner, Main course, Side dish, Supper
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Cook 225g egg noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water. Drain thoroughly, toss them with 1 tbsp sesame oil and set aside.
- Combine 100g chicken breasts, cut into fine shreds, with 2 tsp light soy sauce, 2 tsp Shaohsing rice wine or dry sherry, 1 tsp sesame oil, ½ tsp white pepper and ½ tsp salt for the marinade, mix well and then leave to marinate for about 10 mins.
- Heat a wok over a high heat. Add 1 tbsp groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds.
- Stir-fry for about 2 mins and then transfer to a plate.
- Wipe the wok clean, reheat until it is very hot then add 1½ tbsp groundnut oil.
- When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds.
- Add 50g finely shredded mangetout and 50g finely shredded prosciutto, and stir-fry for about 1 min.
- Add the noodles, 2 tsp light soy sauce, 2 tsp dark soy sauce,1 tbsp Shaohsing rice wine or dry sherry, ½ tsp white pepper, ½ tsp golden caster sugar, 2 finely chopped spring onions and 1 tsp salt.
- Stir-fry for 2 mins. Return the chicken and any juices to the noodle mixture. Stir-fry for about 3-4 mins or until the chicken is cooked.
- Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.
Nutrition Facts : Calories 399 calories, FatContent 18 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 3 grams fiber, ProteinContent 18 grams protein, SodiumContent 4.2 milligram of sodium
EASY VEGAN CHOCOLATE CAKE RECIPE | BBC GOOD FOOD
This indulgent, fudgy vegan bake is topped with a rich frosting – you'd never guess that it's free from dairy, eggs, wheat and nuts
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 16
Number Of Ingredients 18
Steps:
- Heat oven to 160C/140C fan/gas 3. Grease two 20cm sandwich tins with a little dairy-free sunflower spread, then line the bases with baking parchment.
- Put 1 large avocado and 300g light muscovado sugar in a food processor and whizz until smooth.
- Add 350g gluten-free plain flour, 50g cocoa powder, 1 tsp bicarbonate of soda, 2 tsp gluten-free baking powder, 400ml unsweetened soya milk, 150ml vegetable oil and 2 tsp vanilla extract to the bowl with ½ tsp fine salt and process again to a velvety, liquid batter.
- Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.
- Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely.
- While you wait, start preparing the frosting. Beat together 85g ripe avocado flesh and 85g dairy-free sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.
- Melt 200g dairy-free chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins.
- Sift 25g cocoa powder into a large bowl. Bring 125ml unsweetened soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins.
- Tip in the avocado mix, 200g sifted icing sugar, melted chocolate and 1 tsp vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake.
- Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.
Nutrition Facts : Calories 452 calories, FatContent 24 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 53 grams carbohydrates, SugarContent 34 grams sugar, FiberContent 3 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.9 milligram of sodium
More about "a good salt substitute recipes"
EASY VEGAN CHOCOLATE CAKE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 55 minutes
Category Afternoon tea, Dessert, Treat
Cuisine British
Calories 452 calories per serving
- Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.
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