Hong Kong style noodles with chicken and vegetables

  • Preparation Time20 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
60ml soy sauce, divided
2 tbsp minced ginger
1 tbsp minced garlic
2 tbsp chilli garlic paste
4 tbsp cornflour, divided
300g skinless chicken breast, cut into 0.5cm slices
500g chow mein noodles
120ml rapeseed oil
100g julienne white onion
50g red bell pepper, cut into 0.5cm strips
100g carrot, cut into 0.5cm strips
100g celery, bias cut into 0.5cm strips
50g shiitake mushrooms, cut into 0.5cm strips
50g mangetout, cut into 0.5cm strips
100g mung bean sprouts
3 tbsp hoisin sauce
1/4 tsp sesame oil
350ml reduced salt chicken stock
50g spring onions, chopped
1) In a re-sealable plastic bag add, 3 tbsp of the soy sauce, the ginger, garlic, chili garlic paste and 2 tbsp of the cornflour and mix thoroughly. Add the chicken and marinate for 1 hour.

2) In a medium saucepan boil the water and cook the chow mein noodles until al dente. Remove and shock in an ice bath, shake dry and toss with 2 tbsp of the oil to keep from sticking.

3) In a large saute pan or wok, heat 2 tbsp of the oil to almost smoking point and add the chicken, separating each piece upon entry. Cook until browned on all sides. Remove and keep warm.

4) In the same wok, add 2 tbsp of oil and heat until almost smoking point. Add the onions, bell peppers, carrots and celery. Saute for 2 minutes then add the mushrooms, mangetout and bean sprouts. Cook for 1 minute.

5) Add the chicken and saute for 1 minute, add the hoisin, 3 tbsp soy sauce and the sesame oil, toss and then set aside, keeping warm.

6) Heat a 30cm nonstick saute pan, add 3 tbsp of oil, heat to almost smoking point and add the chilled chow mein noodles. Cook on one side until crispy light golden brown. Flip the noodles, add another 2 tbsp of oil and cook the other side. When done, remove and drain on paper towels, while keeping warm.

7) Mix the remaining 2 tbsp of the cornflour with the chicken stock and deglaze the hot wok with the mixture. Cook to reduce by one-third.

8) Place the noodles on a rimmed serving platter, top with the chicken and vegetable saute, and pour the chicken reduction over the top. Garnish with spring onions.

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