Garlic Ginger Chicken Chow Mein

• 份量: Serves: 4
• 总时间: 8 minutes

配料

1½ lbs (680 g) chicken breast, diced into small pieces

3 squares dry thin cut egg noodles (see notes for brands)

4 cloves (6 g) garlic minced or 2 tsp garlic paste

1 tbsp fresh ginger minced or ½ tablespoon (4 g) ginger paste

2 cups (150 g) shredded cabbage

2 large carrots cut thin

Garlic Ginger Sauce

⅓ cup (80 g) soy sauce

⅓ cup (80 g) oyster sauce

2 tbsp (30 g) sriracha sauce (1 = mild, 2= medium)

1 tbsp (8 g) cornstarch

½ tsp white pepper

步骤

Cook egg noodles according to package instructions. Drain, rinse with cold water, and set aside.

Mix all sauce ingredients in a small saucepan on medium heat. Add cornstarch dissolved in a small amount of cold water. Bring sauce to a gentle simmer and stir until it thickens. Set aside.

Spray a large wok or deep frying pan with olive oil cooking spray and pre-heat to medium-high heat.

Add sliced chicken. Cook for 5-6 minutes until golden and cooked through. Set aside.

Add a bit more cooking spray and add carrots and cabbage. Stir-fry for 2-3 minutes until vegetables start to soften but remain crisp.

Add minced garlic and ginger. Stir-fry for 30 seconds until fragrant but not brown.

Add chicken, cooked noodles and sauce mixture to the wok. Toss everything together until coated evenly.

Garnish with spring onions.

Suggested egg noodle brands:

NZ: High-Mark Fine Cut Egg Noodles (28 Cal/1g P)

AUS: Coles Thin Asia Egg Noodles (36 Cal/1g P)

USA: Manischewitz Thin/ or dry ramen/Lo Mein noodles from Wal-Mart (26 Cal/1G P)

UK: Tesco Fine Egg Noodles (28 Cal/1g P)

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