Quick Chicken Chow Mein Recipe with Soft Noodles



An easy chicken recipe and quick Asian recipe full of flavour. A quick dinner recipe, on the table in less than 30 minutes.

Get this chicken recipe & shop ingredients online: http://www2.woolworthsonline.com.au/Shop/Recipe/3527

Prepare noodles according to packet instructions. Marinate chicken with bicarbonate of soda. Stand for 10 minutes. Place chicken in a colander and rinse in cold water. Drain well. Combine chicken, 2 teaspoons of the soy and cornflour in a bowl; mix well. Combine remaining 2 tablespoons of the soy, oyster sauce, white pepper, sugar and sesame oil in a small bowl. Heat half the vegetable oil in a large wok over high heat. Add the chicken, in two batches, and stir-fry until the chicken turns opaque, transfer to a plate. Add remaining vegetable oil to wok, add garlic, buk choy and spring onion and stir-fry for 30 seconds. Return the chicken to the wok with the noodles and combined sauces. Stir-fry, tossing mixture for 30 seconds or until sauce is thick. Remove wok from heat and add bean shoots. Divide among serving bowls.

Prep mins: 15
Cook mins: 10
Servings: 4

Ingredients
220g dried thin egg noodles
2 chicken breast fillets, halved lengthways, thinly sliced on an angle
1 teaspoon bicarbonate of soda
2½ tablespoons Woolworths Select soy sauce
2 teaspoons Homebrand cornflour
2 tablespoons Woolworths Select oyster sauce
¼ teaspoon Homebrand ground white pepper
1 teaspoon Homebrand caster sugar
1 teaspoon sesame oil
3 tablespoons Woolworths Select vegetable oil
2 garlic cloves, finely grated on a microplane
1 bunch baby buk choy, leaves separated
3 spring onion shallots, cut into 4cm lengths
1½ cups Woolworths sprouts bean shoots

Directions:
1. Prepare noodles according to packet instructions.
2. To marinate the chicken, combine chicken with the bicarbonate of soda in a large bowl. Toss to coat. Stand for 10 minutes. Place chicken in a colander and rinse thoroughly in cold water. Drain well, pat dry. Transfer chicken to a large bowl. Add 2 teaspoons of the soy and cornflour; mix well.
3. Combine remaining 2 tablespoons of the soy, oyster sauce, white pepper, sugar and sesame oil in a small bowl.
4. Heat half the vegetable oil in a large wok over high heat. Add the chicken, in two batches, and stir-fry until the chicken turns opaque, transfer to a plate. Add remaining vegetable oil to wok, add garlic, buk choy and spring onion and stir-fry for 30 seconds. Return the chicken to the wok with the noodles and combined sauces. Stir-fry, tossing mixture for 30 seconds or until sauce is thick. Remove wok from heat and add bean shoots.
5. Divide among serving bowls.

Tip1: It is essential to cook the chicken in batches so that it does not overcrowd the pan and start to stew in its own juices.
Tip2: If you don’t have a wok you can use a large deep frying pan set over the largest burner on your stove top.
Tip3: Swap the noodles for a 450g packet of Woolworths Select 90 Second microwavable rice.

Tools you may need:
• Large wok

Remember to subscribe to the Woolworths YouTube channel for more delicious recipe ideas each week: https://www.youtube.com/channel/UCr94-HE29as1D5dbk5T4f5Q

Watch more great Fresh Ideas recipe videos in the Fresh Ideas video playlist: https://www.youtube.com/playlist?list=PLZ-CbFpL2a-vvHZeZLAJc15C8ZyTlBxaF&action_edit=1

Shop all the ingredients from this recipe and more on Woolworths’ website : http://www2.woolworthsonline.com.au/

Leave a Reply

Your email address will not be published. Required fields are marked *

1 comment

  • Made this yesterday for Sunday lunch. Used green cabbage instead of bok choy as that is what I had on hand. Turned out delicious! Excellent recipe and very easy with few ingredients.

x Shield Logo
This Site Is Protected By
The Shield →