Chicken chow mein recipe

There was a time when fresh egg noodles were the provenance of specialist stores, however they can now be found in the fridge compartment of most supermarkets. If your supermarket hasn’t quite caught up then use the dried version, following the package instructions for rehydrating. Use this recipe as a template; it works just as well with pork or prawns as it does with chicken. Also feel free to add other vegetables, such as peppers, green beans or pak choi.

Serves 4
chicken breasts 2 large, cut into 1cm strips
light soy sauce 4 tbsp
sunflower or vegetable oil 2 tbsp
garlic 3 cloves, finely sliced
red onion 1 large, cut into about 8 thin wedges
fresh ginger 2cm piece, peeled and finely chopped
mangetout 100g, cut in half widthways
fresh egg noodles 400g
Shaoxing rice wine or dry sherry 3 tbsp
sesame oil 2 tsp
spring onions 4, trimmed and finely sliced

Place the chicken breasts in a small bowl and pour in 2 tablespoons of the soy sauce, mix and leave to sit for 5 minutes.

When ready to cook, heat the oil in a large frying pan or wok over a high heat. When hot add the garlic, red onion and ginger. Fry for 2 minutes, stirring almost constantly.

Add the chicken slices, pouring in any of the soy sauce that is in the bowl too. Continue to fry, stirring regularly for 3-4 minutes. Tip in the mangetout and stir-fry for a further minute before adding the egg noodles. Mix everything together: it may be useful to use a combination of two wooden spoons for this. Pour in the rice wine and let it bubble up and steam, until it almost completely evaporates. Mix again using the two wooden spoons, then remove the pan from the heat and stir in the remaining soy sauce and the sesame oil.

Scatter the noodles with the spring onions before serving.

Comments

Nigel Slater’s za’atar lamb recipe

The recipe Mix 2 tbsp of olive oil with 2 tbsp of za’atar spice mix. Brush over 6 lamb cutlets and set aside. Put 4 tbsp of bulgur wheat into a small dish, trickle over just enough water to dampen it and leave for 10 minutes. Remove the seeds from a pomegranate and put them in a mixing bowl. Top and tail 10 radishes and slice them into thin rounds, then add to the pomegranates. Put 2 tbsp of good, fruity olive oil in a small bowl, add 2 tsp of ground sumac, 1 tbsp of pomegranate molasses and the juice of a lemon. Pick the leaves from 6 sprigs of mint and 10 sprigs of parsley, then add them to the pomegranates. Run a fork through the grains and toss them with the salad and dressing. Grill the lamb cutlets for a few minutes on each side, then serve them with the salad. The trick Let the cutlets sit for a good 20 minutes in the za’atar spice mix before grilling. Use an overhead grill, and take care not to let the spice burn. The twist Add chopped cucumber or apple to th...

Rachel Roddy’s farro, pumpkin and chestnut soup recipe

Today’s recipe was made from gifts: a packet of vacuum-sealed chestnuts I was given to taste, a bundle of sage from an friend’s garden in Camden brought back to Rome in my rucksack, and a bag of farro from the best wine merchant in Rome, Antonio, who got it from Pacina in Castelnuovo Beradenga in Tuscany, where it grows abundantly. An early form of wheat, and sometimes called emmer wheat (not to be confused with spelt, which is also wheat, but a different genetic variation), farro was a staple grain in early Roman times thanks to its transportability, high protein content, vitamins and slow release of energy. Roman soldiers marched, built and fought on farro, I tell my legionnaire- and gladiator-fixated son, who doesn’t look keen, pushing away the “funny rice”. Looking like a cross between a caraway seed and grape pip when dry, farro does look rather like plump and sturdy brown rice when cooked. It has a mild, nutty taste, and it is this inherent nuttiness that some people dislike ...

Annabel Crabb's passionfruit curd meringue cake recipe

This is a cake that looks handsome on the plate. There are effectively six layers, but because the meringue-topped sponges are baked together, the assembly is simpler than it sounds. The passionfruit curd recipe makes about 320g (1 cup), which is plenty to fill the cake. But do consider doubling it; passionfruit curd is a good thing to have in the fridge. Passionfruit curd meringue cake serves 8 125g unsalted butter, softened 330g caster sugar 4 large eggs, separated 70g Greek-style yoghurt 1 tsp vanilla paste 150g plain flour 25g cornflour 1½ tsp baking powder ½ tsp cream of tartar 125ml thickened (whipping) cream Icing sugar, to decorate – optional Passionfruit curd 55g caster sugar 2 eggs, plus 1 yolk extra 60g unsalted butter, cubed Pulp and juice from 4 passionfruit, strained 1 tbsp lemon juice Preheat the oven to 180C. Grease and line two 20cm springform or loose-bottomed cake tins. Using an electric mixer, cream the butter and 110g of the caster su...

I Love Food Recipes

Search This Blog