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Homemade Chicken Chowmein

2 Chicken Breasts, sliced
4 tbsps Dark Soy Sauce
1 tsp Chinese Five Spice Powder
1 tbsp Cornflour
150g Dried Noodles
1 tsp Sesame Oil
2 tbsps Groundnut Oil
1 Onion sliced
2 cloves Garlic grated
1 Red Pepper, sliced
150g Beansprouts
4 tbsps Light Soy Sauce
Ground White Pepper to taste
3 Spring Onions, shredded

1. Combine the Cornflour and Chinese Five Spice Powder (or try our piquant Schichimi Togarishi). Season the chicken with Dark Soy Sauce and lightly coat with the corn flour and spices . Allow to stand for at least a few minutes; preferably an hour, for the flavours to develop.

2. Cook the noodles according to the pack instructions. Drain, run under cold water, then drain again. Drizzle with sesame oil and gently turn to coat all the noodles to prevent them sticking together. Set aside.

3. Heat the groundnut oil in a wok until very hot, then fry Chicken until cooked, remove from wok. Add garlic and onion to hot wok and cook until softened slightly, then add the red pepper, beansprouts, cooked noodles and chicken. Stir and cook for 1-2 minutes.

4. Season with light soy sauce, white pepper and oyster sauce, garnish with shredded spring onion.  Absolutely delicious!

  • July 16, 2017
  • Jessica Warren
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