Chicken Chowmein
A home-style recipe for Chicken Chowmein. Serves 4, ready in about 25 minutes.
Ingredients
- 300 g dried noodles
- 1 tbsp oil, for the noodles, plus 4 tbsp for frying
- 300 g boneless chicken, in thin strips
- 1 tsp ginger-garlic paste
- 1 carrot, peeled and cut into thin strips
- 1 capsicum (shimla mirch), in thin strips
- ¼ small cabbage (band gobi, about 250 g), finely shredded
- 3 tbsp soy sauce
- 1 tbsp vinegar
- 1 tbsp chilli sauce (optional)
- 1 tsp salt
- ½ tsp black pepper
Missing something?
- No noodles? Use thin spaghetti, boiled.
- No chicken? Use mutton or beef (cook longer), or soya chunks.
- No cabbage? Use extra carrot or capsicum.
- No carrot? Use extra cabbage or capsicum.
- No capsicum? Use extra cabbage or onion.
- No soy sauce? Use a little vinegar with pepper and extra salt (taste will differ).
Method
- Boil the noodles in salted water for 3–4 minutes, or as the packet says, until just soft. Drain, rinse under cold water and toss with 1 tbsp oil so they don't stick.
- Heat the 4 tbsp oil in a wok on high heat. Add the chicken and ginger-garlic paste and stir-fry for 5–6 minutes, until the chicken is cooked.
- Add the carrot and stir-fry for 1 minute, then the capsicum and cabbage for 2 minutes. They should stay crunchy.
- Add the soy sauce, vinegar, chilli sauce, salt and pepper, then the noodles. Toss on high heat for 2–3 minutes until hot and evenly coloured.
Tip: Leftover boiled chicken, shredded, works well too; add it with the vegetables.