Wednesday, December 22, 2010
Recipe: Chilli Chicken Chow Mein
Nom nom nom. I think I could survive solely on chicken and noodles. Oh and Diet coke. That's it. I could actually spend years and years JUST eating/drinking that. This is a nice tasty, spicy and healthy meal, that can be made in less than half an hour. What more do you want? Ah yes, a nice cold asahi beer and some extra soy sauce on the side. Heaven!
You can get all these ingredients at Sainsburys, except maybe the panang curry paste, which I get from my local asian shop. If you cant find it just use a tsp of any other asian curry paste, like green thai or massaman.
Chilli Chicken Chow Mein (serves 2) £1.56 per portion
2 tbsp Hoisin sauce
1 tbsp “Blue Dragon” Sweet Chilli Dipping Sauce
1 tsp “Mae Ploy” Panang Curry Paste
Juice of half a lime
1 tsp white miso paste
½ tsp toasted sesame oil
2 nests Sharwood medium egg noodles
2 tbsp rapeseed or vegetable oil (plus extra to stop the noodles sticking)
25g sliced white onion
1 breast cooked chicken, chopped into small chunks
1 egg, whisked
50g julienned carrots
50g frozen peas
50g bean sprouts
Fresh coriander and a sprinkling of soy sauce to serve
1. Boil a pan of water. Cook the noodles a minute less than what the packet instructions tell you- about 3 minutes. Drain, refresh under cold water, and mix in a little bit of oil (this helps to stop the noodles from sticking together).
2. Mix together all the sauce ingredients, set aside, and make sure you have all the other ingredients prepared and ready to hand.
3. Heat a wok with the oil on a high heat. Add the onion and chicken and stir fry for about 3 minutes. Add the egg and cook for 2 minutes (thereby ‘scrambling’ it in the wok).
4. Add the carrots, peas, bean sprouts, and cook for a further 3 minutes. Add noodles and sauce, and stir fry for 2 more minutes, stirring frequently to mix the ingredients well together.
5. Sprinkle the dish with fresh coriander and a little soy sauce, and serve!