Chicken Mien

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 556
• Protein: 33 g
• Carbs: 68 g
• Fat: 18 g

Ingredients

• 400 g White chicken ( in thin strips )
• 300 g Chinese wheat noodles ( cooked )
• 2 piece Carrot ( julienned )
• 1 piece Yellow onion ( sliced )
• 100 g shiitake mushroom ( sliced )
• 2 piece Bok choy ( quartered )
• 2 piece Garlic ( minced )
• 1 tsp Ginger powder
• 4 tbsp soy sauce
• 1 tbsp Sesame oil
• 2 tbsp Peanut oil
• 1 tbsp Corn starch

Instructions

1. Chicken preparation

   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. Cooking the noodles

   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. Wok searing

   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. Binding and finishing

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to loosen the noodles.