Chow Mein is a take-out staple; I love any dish that has noodles in if I’m completely honest! I even keep a set of chopsticks in bag… you know, just in case… So whilst craving a noodle fix the other day I came a across a Chow Mein sauce from Sharwoods and thought I’d give it a whirl.
- 150g Fresh Chicken Breast
- 70g Sugarsnap Peas
- 50g Sliced Mushrooms
- 100g Purple Sprouting Broccoli
- 60g Sliced Red Onion
- 150g Rice Noodles
- ½ jar Sharwoods Chow Mein Sauce
- Splash of Soy Sauce
- Splash of Mirin
- 1 tsp Sesame Oil
- ½ tsp Garlic Powder
As with most Asian style cooking its fairly fast a furious once you get going. The bit that takes the time, for me anyway is the preparation. Start off with your vegetables make sure they are all sliced fairly thinly as this is going into a wok. Then cut the chicken into little strips or if you prefer bite-sized chunks.
Once you have everything ready to go, heat your wok so that it is extremely hot! Add the sesame oil to the pan and stir fry your chicken pieces until they are slightly brown. Then, remove them and keep them in a warm place.
Next add all of your vegetables to the wok and stir fry those until they are just becoming cooked and then, add the noodles. Give it a good stir and then add the soy and mirin. Finally add the chicken back to the wok and pour in the sauce give it a good stir to make sure its all fully coated and then serve!