CHOW MEIN #VEGGIES #NOODLE

I need to state that Chow Mein is my preferred noodle-tyke yet I'm concerned that I've said that in another formula (or two… or three.

Since there is, all things considered, some overwhelming hitting noodle rivalry in this enormous wide world. Cushion See Ew (Thai Stir Fried Noodles), Singapore Noodles, Yakisoba (Japanese noodles), Pad Thai – just to give some examples.

Be that as it may, Chow Mein is straight up there and it's since it's noodle-slurpingly heavenly, yet in addition on account of the accompanying:

Huge amounts of concealed veggies–4 cups of cabbage, carrot and bean grows, all in "noodle shapes" so they simply merge directly in there with the noodles so you have no clue the amount you're really expending (it resembles bolstering a tyke);

Cabbage goes on for a very long time, I generally have it in stock and it's the key vegetable;

Snappy 'n simple – it's no misrepresentation when I state this is quicker than home conveyance;

Adaptable as all sautés seem to be. Switch the proteins and veg however you see fit;

Charlie–Chow Mein Sauce can be produced using scratch, or utilizing Charlie, my universally handy Stir Fry Sauce that I generally have close by. Indeed, I named him since I adore him to such an extent.

Ingredients:

• 200 g /6oz chicken thigh fillets , cut into bite size pieces (Note 1 tenderise option)
• 3 - 4 cups green cabbage or Chinese cabbage , finely shredded (Note 3)
• 1 1/2 tbsp peanut oil (or other cooking oil)
• 2 cloves garlic , finely chopped
• 200 g /6 oz fresh chow mein noodles (Note 2)
• 1 carrot, julienned
• 1 cup bean sprouts
• 3 shallot/scallions/green onions , cut into 5cm/2" pieces
• 1/4 cup / 65 ml water

CHOW MEIN SAUCE:

• 2 tsp cornflour / cornstarch
• 1 1/2 tbsp soy sauce , all purpose or light (Note 4)
• 1 1/2 tbsp oyster sauce
• 1 1/2 tbsp Chinese cooking wine (Note 5)
• 2 tsp sugar
• 1/2 tsp sesame oil
• White pepper

Instructions:
SAUCE:

• Mix together cornflour and soy sauce, then mix in remaining ingredients. 
• Alternative: Use 1/3 cup Chinese All Purpose Stir Fry Sauce, if you have some in stock.
• OTHER PREP:
• Marinate Chicken: Pour 1 tbsp of Sauce over the chicken, mix to coat, set aside to marinate for 10 minutes.
• Noodles: Prepare the noodles according to the packet instructions (my pack says soak in boiled water for 1 minute), then drain.

COOKING:

1. Heat oil in wok or large fry pan over high heat.
2. Add garlic and stir fry for 10 seconds or until it starts to turn golden - don't let it burn!
3. Add chicken and stir fry until the surface gets a tinge of browning but inside is still raw - about 1 minute. 
4. Add the cabbage, carrot, and the white pieces of shallots (i.e. from the base of the stalk). Stir fry for 1 1/2 minutes until the cabbage is mostly wilted.
5. Add the noodles, Sauce and water*. Stir fry for 1 minute, tossing constantly. 
6. Add bean sprouts and remaining shallots/scallions. Toss through for 30 seconds or until the bean sprouts just start to wilt.
7. Remove from heat and serve immediately.

For mored detail :http://bit.ly/2Z00tp3

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