CHICKEN CHOW MEIN
Here is another classic spin on my collection of Autumnal meals, Chicken Chow Mein. This Chinese classic is an anytime favourite of ours because it checks so many boxes. A little spicy, lots of flecks of colourful vegetables, and a tantalising sauce that makes it anything but drab. Add egg noodles, finish off with chili oil, grab yourself some chopsticks and wonder why you don’t do this more often. It’s a perfect bowl of undiluted comfort. Dinner crisis, forgotten.
This bowl of tenderness is a bit of my desi version, adding the kind of heat and spice, we’re accustomed to. You could easily tone it down if you prefer a milder version. My boys roar with joy when chicken noodles is on our weekday menu. I often have to double-batch this recipe. I hope you will love it as much as we do.
This is my sneaky way to get my boys to eat their veggies. They become so overwhelmed with the delicious flavours of the chicken and the noodles, hence they forget about the veggies. Thus it becomes so easy to toss in loads of veggies.
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Did I tell you that they are huge noodle fans too?
Why sesame oil and chili oil?
Sesame oil has a fragrant nutty taste and is readily used in Chinese and Korean cooking, and some Indian dishes. Sesame oil is made with un-toasted seeds and is light in colour. Toasted sesame oil is darker in colour and has a more smoky flavour.
Both oils are primarily used for cooking. Sesame oil is great for cooking because it has a smoke point of around 200 degrees celcius, hence it can be used to cook a wide range of foods without releasing harmful substances into the air.
Chili oil is a spicy dipping oil, drizzled over almost anything. In any way it’s used, chili oil packs a hot punch with every bite.
Some like it hot, while others like it very, very hot. If you fall into the second category, you should be stocking up on chili oil, a spicy infused oil stacked with flame-throwing dried chilies. We really do enjoy it, however if you’re cooking for the children or prefer a milder version, you could leave it out completely or use very little.
Noodles
You can use your favourite Chinese noodles or you can use spaghetti or egg noodles which is commonly found.
Save some of the water the noodles are boiling in. You can use this water later if you find the noodles get dry or you want them to be a little more saucy.
Noodles can also be tossed in sesame oil for its fragrance and taste.
Make This Vegetarian
Simple replace the chicken from the recipe and feel free to add vegetables of your choice or plant-based alternatives.
You could add or replace vegetables of your choice.
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CHICKEN CHOW MEIN
Ingredients
- 170 g chicken fillets, sliced into strips
- Marinade
- 2 tbs masala (homemade or Kashmiri)
- 1 tsp cajun spice
- 1 tsp garlic pepper
- 1 tsp lemon pepper
- 1 tbs ginger garlic paste
- sesame oil
- chili oil
- Noodles:
- 250 g egg noodles
- Vegetables:
- 1 red onion, sliced
- 1 cup red cabbage, sliced1
- 1 cup white cabbage, sliced
- 1½ cups spinach, roughly chopped
- 1 cup carrots, sliced into strips
- 2 tbs chopped green onions
- Sauce:
- 1 tbs ginger garlic paste
- 2 tbs honey or brown sugar
- 4 tbs low sodium soy sauce
- 4 tbs chicken broth or water
- 1 tbs cornflour
- 3 tbs hoisin sauce
- Garnish:
- spring onion for garnish
- freshly chopped coriander for garnish
Instructions
- Make the Sauce: In a small bowl, whisk all the ingredients for the sauce and set aside.
- Prepare the noodles: Cook the noodles according to the directions on the package. I cooked mine in boiling water for 6-8 minutes. Drain and set aside
- Heat sesame oil in a wok or a large skillet over high heat. Add the marinated chicken and 1 tablespoon of the prepared sauce. Cook for 3-5 minutes or until chicken pieces are golden and cooked through.
- Do not over crowd the pan, I did mine in two batches.
- Add the vegetables and stir fry for 2 minutes.
- Add in the cooked noodles, chopped green onions, and sauce, cook for 1 minute, stirring frequently. Drizzle with chili oil to your preference of taste. It certainly packs a punch.
- Remove from heat, garnish and serve immediately.
