Celebrate Chinese New Year with classic chicken chow mein that is easy to make at home.
Ingredients
- 350g packet fresh chow mein noodles
- 2 teaspoons cornflour
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1/2 teaspoon sesame oil
- 1 1/2 tablespoons peanut oil
- 400g chicken thigh fillets, thinly sliced
- 1 medium brown onion, cut into wedges
- 1 small carrot, peeled, sliced
- 1 garlic clove, crushed
- 1cm piece fresh ginger, peeled, grated
- 410g can whole baby corn spears, drained, halved lengthways
- 100g cup mushrooms, sliced
- 1 small baby wombok (Chinese cabbage), trimmed, roughly shredded
- 3 green onions, cut into 5cm lengths
Method
- Step 1Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Using a fork, separate noodles. Cover to keep warm.
- Step 2Meanwhile, whisk cornflour and soy sauce in a jug until smooth. Stir in oyster sauce and sesame oil.
- Step 3Heat a wok over medium-high heat. Add 1 tablespoon peanut oil. Swirl to coat. Cook chicken, in batches, for 1 to 2 minutes or until browned. Transfer to a bowl.
- Step 4Heat remaining oil in wok. Add brown onion. Stir-fry for 2 minutes or until tender. Add carrot. Stir-fry for 2 minutes. Add garlic, ginger, corn and mushroom. Stir-fry for 3 to 4 minutes or until corn and mushroom is just tender.
- Step 5Return chicken and juices to wok. Add sauce mixture. Stir-fry for 2 to 3 minutes or until sauce thickens and chicken is cooked through. Add wombok and green onion. Toss to combine. Serve on noodles.
- High fibre
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1801 kj
Energy
17g
Fat Total
4g
Saturated Fat
10g
Fibre
31g
Protein
79mg
Cholesterol
1711.96mg
Sodium
7g
Carbs (sugar)
33g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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