Chicken Mein
Ingredients
- 400 gWhite chicken (in thin strips)
- 300 gChinese wheat noodles (cooked)
- 2 pcCarrot (julienned)
- 1 pcYellow onion (sliced)
- 100 gshiitake mushroom (sliced)
- 2 pcBok choy (quartered)
- 2 pcGarlic (minced)
- 1 tspGinger powder
- 4 tbspsoy sauce
- 1 tbspSesame oil
- 2 tbspPeanut oil
- 1 tbspCorn starch
Method
Juicy chicken strips and soft noodles coated in a glossy brown sauce. The toasted aroma of sesame oil and the crunch of wok-seared vegetables provide immediate depth.
- 1
Slice the chicken breast into thin strips. In a bowl, toss them with cornstarch and a tablespoon of soy sauce. The chicken should be well coated to stay tender during cooking.
- 2
Plunge the Chinese wheat noodles into boiling water. Drain as soon as they are soft but still firm to the bite. Rinse with cold water to stop the cooking.
- 3
Heat peanut oil in a smoking wok. Sear the chicken until golden. Add the onion, julienned carrot, shiitake, and pak choi. The vegetables should remain crunchy.
- 4
Add minced garlic and ginger powder. Pour in the remaining soy sauce and sesame oil. Toss the noodles into the wok and stir-fry vigorously: the sauce should coat every ingredient evenly.
Frequently asked questions
How do you get this dish right?
- The wok must be piping hot before adding ingredients to prevent them from boiling.
- Do not overcook the noodles in water; they will finish soaking up the sauce in the wok.
- The starch on the chicken creates a thin film that locks the juices inside.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to loosen the noodles.
