One of the things I love about stir fry dishes like this, is that you barely have to cook the veg. This means not only do they stay sweet and crunchy, but they’re also super quick to cook and they keep their lovely vibrant colour.
Stir-frying is a great way to make quick and easy meals that are perfect for busy days. This Chicken Lo Mein is easy to make, and it tastes delicious. Plus, it’s perfect for a quick and easy meal that the whole family will love!
Free printable recipe is available on our site: https://www.kitchensanctuary.com/easy-chicken-lo-mein/
7 oz (200g) dried fine egg noodles
3 tbsp oil
3 chicken breasts , chopped into bite-size chunks
1 onion, peeled and sliced
2 cloves garlic, peeled and minced
1 large carrot ,peeled and sliced into matchsticks
1 large red pepper ,deseeded and sliced
20 sugarsnap (snow) peas
10 spring onions (scallions) cut into 2”/5cm lengths
4 tbsp oyster sauce
2 tbsp soy sauce
2 tbsp kecap manis (sweet soy sauce)
¼ tsp white pepper
2 spring onions (scallions) chopped
1 tsp sesame seeds
1/4 tsp chilli flakes
1. Cook the noodles in a pan of boiling water for 3-4 minutes (until just cooked through). Drain and rinse in cold water to prevent them sticking together and put to one side.
2. Meanwhile, heat the oil in a wok. Add the chicken and cook for 5-6 minutes until cooked through.
3. Add the sliced onion and cook for a further 2 minutes to slightly soften.
4. Add the garlic, carrots, red pepper, sugarsnap peas and spring onions (scallions). Stir and cook for 1 minute.
5. Add in the noodles, oyster sauce, soy sauce, kecap manis and white pepper. Fry on a high heat, tossing everything together until warmed through – about 3-4 minutes.
6. Serve topped with chopped spring onions (scallions), sesame seeds and chilli flakes.
I like to use fine egg noodles for this recipe, but you can use medium noodles, wholewheat noodles, rice noodles. Even cooked spaghetti and tagliatelle works well (sounds strange to use pasta in a Chinese recipe, but it absorbs the flavours really well).
You can also use ready-cooked noodles, but you may need to run them under some hot water first to separate them.
Kecap Manis is a thicker (syrup-like in consistency), sweeter Indonesian soy sauce. You can find it in most larger supermarkets and Asian stores. It makes a great addition to stir fries, or as a dipping sauce, so it’s well worth having it as a store-cupboard ingredient.If you don’t want to buy it, you can replace with an extra 1+½ tablespoons of soy sauce and a tablespoon of light brown sugar. It’s not quite the same, but will still taste delicious.
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