Chicken Chow Mein

Noodles sizzling in the wok, coated in a glossy brown sauce. The crunch of fresh vegetables contrasts with the tender chicken seared over high heat.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 603
• Protein: 32 g
• Carbs: 84 g
• Fat: 15 g

Ingredients

• 400 g Chinese wheat noodles ( dry )
• 300 g Chicken cutlet ( thinly sliced )
• 200 g Chinese cabbage ( shredded )
• 1 piece Carrot ( in matchsticks )
• 100 g bean sprouts ( fresh )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 2 piece Garlic ( minced )
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp rice wine
• 1 tsp Brown sugar
• 1 tsp Ginger powder
• 2 tbsp Peanut oil
• 1 tbsp Sesame oil
• 15 g Fresh ginger ( peeled and grated )

Instructions

1. Noodle preparation

   Plunge the wheat noodles into boiling water. Remove them as soon as they are soft but still very firm in the center. Drain and rinse with cold water to stop the cooking and prevent them from sticking.

2. Garnish preparation

   Thinly slice the chicken breasts. Cut the carrot into thin sticks and the Chinese cabbage into strips. Mince the garlic, grate the fresh ginger, and slice the spring onion diagonally.

3. Making the sauce

   In a bowl, mix the soy sauce, oyster sauce, rice wine, brown sugar, and ginger powder. The sauce should be smooth and lightly coat the back of a spoon.

4. Searing the chicken

   Heat the peanut oil in a smoking wok. Sear the chicken over very high heat until golden brown and easily detached. Remove and set aside.

5. Stir-frying the vegetables

   In the same wok, add the garlic, fresh ginger, carrots, and cabbage. Stir-fry vigorously for 2 minutes: the vegetables should remain crunchy and keep their bright color.

6. Assemble and bind

   Add the noodles, chicken, and bean sprouts to the wok. Pour in the sauce. Stir constantly so the sauce reduces and coats each ingredient with a shiny glaze. Finish with the sesame oil and spring onion.

Chef's tips

• The wok must be smoking hot before adding oil to prevent food from sticking.
• Do not overcook the vegetables; they should maintain a firm bite.
• If the noodles stick after rinsing, add a drizzle of sesame oil to separate them.

Storage

Keeps for 2 days in the refrigerator in an airtight container. Reheat in a pan with a splash of water to loosen the sauce.