CHICKEN CHOW MEIN RECIPE - BBC GOOD FOOD
As part of our 'Cooking with Auntie Sara' series, Sara Buenfeld shows the kids how to make the classic takeaway favourite
Provided by Sara Buenfeld
Categories Dinner, Main course
Total Time 1 hours 5 minutes
Prep Time 30 minutes
Cook Time 35 minutes
Yield 2
Number Of Ingredients 11
Steps:
- Use a potato peeler to remove the skin from the ginger. Discard skin, then carefully grate 1 tbsp from the root. Put in a bowl, crush in the garlic, and add the ketchup, oyster sauce, soy sauce and 3 tbsp water. Stir.
- Use a sharp knife to cut the pepper into quarters on a board. Remove the seeds and stalk, then slice diagonally into strips. Cut the ends from the spring onions, and cut the green and white of the onion lengthways. Open the bag of beansprouts. Cut the chicken into bite-size pieces.
- Boil a large pan of water on the hob. when the water is boiling, drop in the noodles, turn off the heat and set the timer to 4 mins. when the time is up, drain in a colander or a large sieve in the sink. ask an adult to help you.
- With everything prepared, you can now start cooking. Heat the wok – it’s hot enough when it starts to smoke. add the oil and chicken. Use a wooden spoon to keep moving the chicken around the wok until it is half white, half pink. add the pepper and stir-fry for a further 1 min.
- Pour the sauce into the wok and stir well until bubbling.
- Add the noodles, beansprouts and spring onions a handful at a time, then toss into the sauce until it is well coated, stirring constantly until the beansprouts wilt. Serve in bowls – an easy way is to use tongs.
EASY CHICKEN CHOW MEIN RECIPE - BBC FOOD
Cook this authentic Chinese chow mein noodle stir-fry in less than ten minutes, adding any crisp seasonal vegetables you fancy. Each serving provides 580 kcal, 49g protein, 67g carbohydrates (of which 8.5g sugars), 11g fat (of which 2g saturates), 7g fibre and 3.3g salt.
Provided by Ching-He Huang
Prep Time 30 minutes
Cook Time 10 minutes
Yield Serves 2
Number Of Ingredients 12
Steps:
- Cook the noodles in a pan of boiling water for 2–3 minutes, until al dente, or according to packet instructions. Drain, then rinse under cold running water and drain again. Drizzle with a dash of sesame oil and toss through to prevent the noodles from sticking to each other.
- Put the chicken strips in a bowl and season with a dash of light soy sauce, the five-spice powder and chilli sauce, if using. Mix well, then lightly dust the chicken strips with the cornflour.
- Heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 3–4 minutes, or until the chicken is golden-brown and cooked through.
- Add the red pepper and stir fry for 1 minute, then add the bean sprouts and spring onion and stir fry for 30 seconds. Stir in the cooked noodles and season with the soy sauce, a dash of sesame oil and freshly ground black pepper.
- Pile the noodles onto a serving plate and serve immediately.
Nutrition Facts : Calories 580kcal, CarbohydrateContent 67g, FatContent 11g, FiberContent 7g, ProteinContent 49g, SaturatedFatContent 2g, SugarContent 8.5g
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