Prep Time: 10 mins
Active Time: 20 mins
Total Time: 30 mins
Course: Breakfast, Main Course, Side Dish
Cuisine: Asian, Chinese, Taiwanese
Serves 4

Ingredients

350g of Egg Noodles (4 servings)

250g of sliced chicken

2 garlic cloves crushed

2 tbsp. ginger thinly sliced

3 Green Onion (chopped into 2-inch pieces)

4 cups of Cabbage (sliced)

1 cup of Carrots (shredded)

2 cups of Shiitake Mushroom (sliced)

3 Small Shallots (minced)

¼ cup Fish sauce

0.5 cup of Water

3-4 tbsp. Oil

1 tbsp. (sesame Oil if you have)

Chicken Marinade:

1.5 tbsp of Soy Sauce

1 tsp of White Pepper

1 tsp of Sugar

2 tbsp of Halaal Mirin

Chow Mein Sauce

2 tbsp of Soy Sauce

2.5 tbsp of Oyster sauce

3 tbsp of Black Vinegar

2 tsp of Sugar

1.5 tsp of White Pepper

Method

Marinate the sliced chicken with soy sauce, white pepper, sugar, and Mirin for 5-10 minutes.

To prepare the sauce, mix soy sauce, oyster sauce, sugar, white pepper, and black vinegar.

In a pan, drizzle in a generous amount of oil and turn the heat to medium-high.

Once the pan is hot, add in sliced shallots, garlic & ginger, sliced shiitake mushroom, and fish sauce. Sauté for 2-3 minutes.

Next, add in chicken and sauté for another 2-3 minutes.

Add in the sliced cabbage and shredded carrot, and mix.

Pour in 0.5 cups of water and put the lid on, and let it cook for 2-3 minutes.

Add in the noodles, pour in the sauce, mix everything. Put the lid on and let it cook for another 2-3 minutes.

Add in green onion, turn the heat up to high, sauté on high heat for another 1-2 minutes.

Lastly drizzle the sesame oil over to get that Umami added flavour at the end, or sprinkle with sesame seeds.

NOTES:

My favourite toppings to add to chow Mein: –

Coriander, Corn, Bok Choy, Sugar snap peas,