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Ingredients Jump to Instructions ↓

  1. 200 g mung bean noodles

  2. 3 chinese dried mushrooms , soaked in boiling water for 20 minutes, drained

  3. 1 tsp sesame oil

  4. 200 g chicken breasts , without skin, boneless, chopped into 2cm chunks 1 egg whites , lightly beaten

  5. 1 tbsp cornflour

  6. 1 tbsp dark soy sauce

  7. 2 tbsp groundnut oil

  8. 2 cloves garlic , crushed

  9. 1 piece ginger , (2cm)

  10. 1 red chillies , seeds removed, chopped

  11. 1 tbsp light soy sauce

  12. 1 tsp chilli sauce

  13. 1 medium carrot , coarsely grated

  14. 60 g bean sprouts

  15. 60 g shredded spring onions

  16. 1 dashes of sesame oil

  17. 1/2 tsp salt

  18. 1/2 tsp ground black pepper

  19. 1 tbsp coriander leaves , chopped

Instructions Jump to Ingredients ↑

  1. Chilli chicken chow mein Method 1. Cook the mung bean noodles in a pan of boiling water for 2-3 minutes, until tender. Tip into a colander and rinse with cold water before drizzling with sesame oil. Drain the mushrooms from their soaking water, remove and discard the stems, and roughly chop.

  2. Mix the egg white with the cornflour and dark soy sauce, and mix with the chicken pieces.

  3. Heat the groundnut oil in a wok and toss in the garlic, ginger and red chilli. Stir fry for one minute over a high heat.

  4. Add the cornflour-coated chicken to the wok and continue frying for another minute. Add the light soy sauce, chilli sauce and chopped mushrooms, followed by the mung bean noodles. Stir fry for 1 more minute, or until the noodles are warmed through.

  5. Stir in the carrots, bean sprouts, spring onions, sesame oil and seasoning. Scatter with chopped coriander and serve straight from the pan.

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