Chicken Chow Mein
Ingredients
- 450g packet fresh Hokkien noodles
- 2 tablespoons rice wine vinegar
- 2 tablespoons salt reduced soy sauce
- 1 tablespoon salt reduced tomato sauce
- 2 teaspoons cornflour
- 1 tablespoon rice bran oil
- 500g chicken breast fillets (thinly sliced)
- 2 carrots (cut into batons)
- 4 green onions (thinly sliced diagonally)
- 2 garlic cloves (crushed)
- 250g snow peas (thickly sliced lengthways)
- Fresh coriander leaves (to serve)
Instructions
Place noodles in a heatproof bowl. Cover with boiling water.
Stand for 2 to 3 minutes or until tender, then drain.
Using a fork, separate the noodles.
Combine the rice wine vinegar, soy sauce, tomato sauce and cornflour in a bowl.
Heat a wok or large, deep frying pan over medium-high heat. Add 2 teaspoons oil. Swirl to coat the pan.
Stir-fry the chicken in batches, for 3 to 4 minutes or until browned all over/just cooked through. Transfer to a bowl.
Heat remaining oil in a wok. Add the carrots and the onion.
Stir-fry for 2 minutes or until carrots are just tender.
Add the crushed garlic. Stir-fry for 30 seconds or until fragrant.
Add the chicken, noodles, snow peas and sauce mixture to the wok.
Stir-fry for 1 to 2 minutes or until heated through.
Top the noodles with coriander leaves and serve immediately.
