CHICKEN CHOW MEIN

This dish is a family favourite, but not something we can buy as restaurants normally use oyster cause in their recipes. We therefore make it at home and I believe I have finally found a good substitute for us.

Serves 4

Ingredients:
1 x bag of dried egg noodle
300g of diced chicken
1 x green pepper - chopped
2 x spring onions - chopped
10 x medium mushrooms - chopped
1 x cup of bean sprouts

2 Tbs Teriyaki sauce
2 Tbs Hoisin sauce
1 x tsp ground ginger
1 x Tbs white vinegar
3 x Tbs dark soy sauce
2 x Tbs sesame oil
6 x Tbs peanut oil

Method:
1. Boil adequate water for the egg noodles, cook them until 'al dente' following the package instructions, ensuring a slightly chewy texture.
2. Drain the noodles, rinse under cold water until cool, then toss with 1 tablespoon of sesame oil to prevent sticking. Set aside.
3. Heat peanut oil in the wok.
4. Sauté mushrooms until nearly cooked.
5. Introduce chicken and ginger to the mushrooms, cook until chicken is almost done.
6. Add white vinegar, dark soy, Teriyaki, and Hoisin sauce to the wok. Stir for a minute to blend.
7. Incorporate green pepper, spring onions, and bean sprouts to the wok, stir until the vegetables are slightly blanched.
8. Add noodles and the remaining tablespoon of sesame oil to the wok.
9. Stir and fry until all the sauce is absorbed.
10. Serve hot and enjoy!

#recipe #chickenchowmein #chineserecipe #homecookedmeals