Recipe: 17-minute chow mein
How to Make:
- Heat the oil in a wok over high heat. Stir-fry half the chicken for 2 minutes or until golden. Use a slotted spoon to transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.
- Meanwhile, combine the oyster sauce, soy sauce and wine in a bowl. Place the noodles in a colander and rinse well under hot water.
- Reduce heat to medium. Add the ginger and garlic to the wok. Stir-fry for 1 minute or until aromatic. Add the vegetable mix and ? cup of water. Cover for 2 minutes. Uncover and add the noodles, chicken and oyster sauce mixture. Stir-fry for 2 minutes or until warmed through. Season with white pepper. Drizzle with sesame oil and top with shallot.
Time for preparing:
9 min.
Servings:
4
Ingredients:
- 1 tablespoon peanut oil
- 500g chicken breast stir-fry strips
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 2 tablespoons Chinese rice wine
- 440g pkt thin hokkien noodles
- 1 tablespoon grated ginger
- 2 garlic cloves, crushed
- 300g pkt superfood stir-fry vegetable mix
- White pepper, to season
- Sesame oil, to drizzle
- Sliced green shallots, to serve
