Mixed Vegetables and Cripsy Noodles
There are two types of chow mein the steamed and the crispy variant (also be called Hong Kong style chow mein). These noodles might share the same name but they are totally two different noodle types, crispy chow mein uses flat noodles which are deep fried while the soft chow mein uses long rounded noodles that are steamed.
I had posted a chow mein recipe before but in this post we will be using the crispy variant which gives Asian noodle dishes a new dimension which is texture, a whole lot of it. So what goes well with these noodles? Some crunchy broccoli and carrots, some tender chicken and mushrooms and thick gravy just mentioning those make me drool already.
150g crispy noodles
300g chicken breast, sliced
1 head broccoli, cut into florets
1 large carrots, sliced
20 pcs button mushrooms, cut in half
1 large yellow capsicum, sliced
1 small white onion, sliced
1 tsp ginger paste
2 cloves garlic, minced
2 tbsp cornstarch
1 1/2 cup chicken stock
1 tsp sesame oil
- In a bowl mix together chicken, 1 tbsp cornstarch, salt and sesame oil.
- Add water and 1 tsp of salt in a small pot and bring it to a boil, once boiling add broccoli and cook for 1 minute, drain then rinse with cold water. Set aside
- In a wok add peanut oil and bring heat to high. Once oil nearly reaches its smoking point add chicken and stir fry for 1 minute, remove from wok then set aside.
- Using the same wok, sauté garlic and ginger.
- Add mushrooms then stir fry for 1 minute.
- Add onions, carrots, yellow capsicum and broccoli, stir fry for 1 minute.
- Dissolve 1 tbsp cornstarch in chicken stock then pour into the wok.
- Add chicken and bring it to a rapid boil, simmer for 1 minute then add the crispy noodles. Give it a good mix to evenly coat noodles with sauce. Remove from wok then serve.