Categories: Asian

Ingredients

• 6oz chicken thigh fillets (or breast), cut into bite size pieces
• 1/2 tsp baking soda / bi-carb
• 11/2 tbsp peanut or vegetable oil
• 6 oz fresh chow mein noodles
• 3 - 4 cups green cabbage (savoy / green), finely shredded
• 1 carrot, julienned
• 1 cup bean sprouts
• 3 shallot/scallions, cut into 5cm/2" pieces
• 2 cloves garlic, finely chopped
• 1/4 cup (4 tbsp) water
• Chow Mein sauce
• 2 tsp cornflour / cornstarch
• 11/2 tbsp soy sauce (ordinary all purpose soy sauce OR light soy sauce)
• 11/2 tbsp oyster sauce
• 1/2 tbsp Chinese cooking wine (or sherry)
• 2 tsp sugar
• 1/2 tsp sesame oil
• White pepper

Directions

1. Combine chicken and baking soda in a small bowl and toss to combine. Set aside for 10 minutes to marinate, then rinse chicken well

2. and pat dry.

3. To make Chow Mein sauce, mix together cornflour and soy sauce, then mix in remaining ingredients.

4. Pour 1 tbsp of Chow Mein sauce over the chicken and set aside to marinate for 10 minutes.

5. Prepare the noodles according to the packet instructions.

6. Heat oil in wok or large fry pan over high heat. Add garlic and stir fry for 10 seconds or until it starts to turn golden – don’t let it burn! Add chicken and stir fry until the skin is white but the inside is still raw – about 45

7. seconds to 1 minute.

8. Add the cabbage, carrot, and the white pieces of shallots/scallions (i.e. from the base of the stalk). Stir fry for 1 – 1½ minutes until the cabbage is just starting to wilt and the chicken is cooked through.

9. Add the noodles, Chow Mein sauce and water. Stir fry for 1 minute, tossing to coat the noodles in the sauce. Add bean sprouts and remaining shallots/scallions. Stir through quickly then remove from heat. Serve immediately.

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