Guangdong
Chicken chow mein
Noodles fried in a screaming hot wok until some strands crisp. Takeaway, but faster than delivery.
30 minTime
31 gProtein each
mildSpice
Make it your way
Grandma's wayWok fried egg noodles with chicken, cabbage and bean sprouts in a soy oyster sauce.
The original515kcalsame
31 gproteinsame
5 gfibresame
30minutessame
Chicken chow mein, Cantonese takeaway style.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Toss the chicken with 1 tbsp soy and the cornflour. Mix the remaining soy, oyster sauce, dark soy, sesame oil, sugar and white pepper in a cup.
- 2Cook the noodles 1 minute less than the packet says, rinse under cold water and drain very well.
- 3Heat 1 tbsp oil in a wok until smoking. Stir fry the chicken until cooked through with no pink, then lift out.
- 4Add 1 tbsp oil, then garlic, ginger, carrot and cabbage. Toss 1 minute.
- 5Push aside, add the last oil and the noodles. Let them sit 1 minute to crisp, then add the sauce, chicken, sprouts and spring onion and toss hard.
Serve it like this
Twist the noodles into a mound on a warm plate so the crisp bits sit on top. Chilli oil and extra spring onion on the side.