grollyzbird
Full Member
Chicken chow mein 1/2 syn per serving on EE - serves 4
4 tbsp light soy sauce
2 tsp white wine vinegar
1 level tbsp oyster sauce
2 tbsp dark soy sauce
1/2 tsp toasted sesame oil
frylight
4 garlic cloves crushed
2 cm root ginger grated
1 tsp Chinese five spice powder
4 chicken breast diced
350g dried egg noodles
1 carrot halved and sliced
canned bamboo shoots drained (I didn't use)
1 red pepper deseeded and sliced
100g babycorn halved lengthways (I added more the 2nd time lol)
bunch of spring onions sliced diagonally
60g fresh bean sprouts rinsed (I used more)
1. Mix light soy sauce, white wine vinegar, garlic, ginger and five spice in a bowl, toss the chicken, coat fully and leave for 20 minutes (not in fridge).
2. Chop all veg whilst the chicken is marinating.
3. Cook the noodles-drain-set aside.
4. Spray wok with frylight, place on high heat, add the marinated chicken and stir fry for 5 minutes.
5. Add the carrot, bamboo shoots (if having), red peppers, baby corn and spring onions and stir fry for 5 minutes.
6. Add the noodles, beansprouts, oyster sauce, dark soy sauce and sesame oil, toss everything together cook for 4 minutes.
7. Serve hot and enjoy!
This was one of the easiest dinners I have ever made!! I was expecting it to be a pain, but I laid everything out I needed, got everything prepared and it was very straight forward, I really hope you like it x
4 tbsp light soy sauce
2 tsp white wine vinegar
1 level tbsp oyster sauce
2 tbsp dark soy sauce
1/2 tsp toasted sesame oil
frylight
4 garlic cloves crushed
2 cm root ginger grated
1 tsp Chinese five spice powder
4 chicken breast diced
350g dried egg noodles
1 carrot halved and sliced
canned bamboo shoots drained (I didn't use)
1 red pepper deseeded and sliced
100g babycorn halved lengthways (I added more the 2nd time lol)
bunch of spring onions sliced diagonally
60g fresh bean sprouts rinsed (I used more)
1. Mix light soy sauce, white wine vinegar, garlic, ginger and five spice in a bowl, toss the chicken, coat fully and leave for 20 minutes (not in fridge).
2. Chop all veg whilst the chicken is marinating.
3. Cook the noodles-drain-set aside.
4. Spray wok with frylight, place on high heat, add the marinated chicken and stir fry for 5 minutes.
5. Add the carrot, bamboo shoots (if having), red peppers, baby corn and spring onions and stir fry for 5 minutes.
6. Add the noodles, beansprouts, oyster sauce, dark soy sauce and sesame oil, toss everything together cook for 4 minutes.
7. Serve hot and enjoy!
This was one of the easiest dinners I have ever made!! I was expecting it to be a pain, but I laid everything out I needed, got everything prepared and it was very straight forward, I really hope you like it x
Last edited: