MANGETOUT RECIPE RECIPES

Name: Chow mein
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 225g dried or fresh egg noodles; 1 tbsp sesame oil, plus 1 tsp; 100g boneless, skinless chicken breasts, cut into fine shreds; 2½ tbsp groundnut oil; 2 garlic cloves, finely chopped; 50g mangetout, finely shredded; 50g prosciutto or cooked ham, finely shredded; 2 tsp light soy sauce; 2 tsp dark soy sauce; 1 tbsp Shaohsing rice wine or dry sherry; ½ tsp freshly ground white pepper; ½ tsp golden caster sugar; 2 spring onions, finely chopped; 2 tsp light soy sauce; 2 tsp Shaoxing rice wine or dry Sherry; 1 tsp sesame oil; ½ tsp freshly ground white pepper

CHOW MEIN RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD

Chow mein recipe - Recipes and cooking tips - BBC Good Food image

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

Ingredients

225g dried or fresh egg noodles
1 tbsp sesame oil, plus 1 tsp
100g boneless, skinless chicken breasts, cut into fine shreds
2½ tbsp groundnut oil
2 garlic cloves, finely chopped
50g mangetout, finely shredded
50g prosciutto or cooked ham, finely shredded
2 tsp light soy sauce
2 tsp dark soy sauce
1 tbsp Shaohsing rice wine or dry sherry
½ tsp freshly ground white pepper
½ tsp golden caster sugar
2 spring onions, finely chopped
2 tsp light soy sauce
2 tsp Shaoxing rice wine or dry Sherry
1 tsp sesame oil
½ tsp freshly ground white pepper

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

PRAWN & COCONUT CURRY | SEAFOOD RECIPES | JAMIE MAGAZ…

Prawn & coconut curry | Seafood recipes | Jamie magaz… image

A little goes a long way here. Using a bit of coconut cream, rather than a lot of coconut milk, gives you the creamy taste, without as much fat.

Total Time 20 minutes

Yield 3

Number Of Ingredients 14

Ingredients

1 large onion
2 cloves of garlic
1-2 fresh red chillies
3cm piece of ginger
½ stalk of lemongrass
groundnut oil
2 lime leaves optional
400 g raw, peeled king prawns, from sustainable sources
200 g sugarsnap peas, mangetout or green beans
100 g peas
50 g coconut cream
100 ml organic vegetable stock optional
Thai fish sauce or other Asian fish sauce
1 lime

Steps:

1. Peel the onion and finely slice along with the chillies. Peel and finely chop the garlic and ginger. Discard the outer layer of the lemongrass and finely chop.
2. Drizzle 1 to 2 teaspoons of oil into a pan and sauté the onion, garlic, chilli, ginger, lemongrass and lime leaves (if using) over a medium heat for 4 to 5 minutes, until soft but not coloured.
3. Add the prawns, vegetables, coconut cream and stock (or 100ml of water) to the pan. Bring to a gentle simmer and cook for 3 to 5 minutes, or until the prawns are cooked through and the vegetables are tender.
4. Take the pan off the heat and add a splash of fish sauce and a squeeze of lime juice to taste.
5. Serve on a bed of rice (I like to garnish with sliced red chilli and coriander leaves) and lime wedges for squeezing over.

Nutrition Facts : Calories 219 calories, FatContent 8.5 g fat, SaturatedFatContent 4.4 g saturated fat, ProteinContent 23.6 g protein, CarbohydrateContent 10.3 g carbohydrate, SugarContent 7.1 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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