Prep Time: 10 mins
Active Time: 20 mins
Total Time: 30 mins
Course: Breakfast, Main Course, Side Dish
Cuisine: Asian, Chinese, Taiwanese
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)
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
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.
My favourite toppings to add to chow Mein: –
Coriander, Corn, Bok Choy, Sugar snap peas,
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