Tue, 1 February 2022
Chef: Kwanghi Chan
Serves 2
Ingredients:
• 200g/6 oz Chicken Breast or Thigh Fillets, Thinly Sliced
• 4 Green Chinese Cabbage, Finely Shredded
• 1½ tbsp Vegetable Cooking Oil
• 2 Cloves Garlic, finely chopped
• 200g/6 oz Blue Dragon Fine Egg Noodles
• 1 Carrot, Julienned
• Handful of Bean Sprouts
• 1 Bunch of Scallions or Shallots, cut into 5cm/2" pieces
• 65ml water
Chow Mein Sauce:
• 2 tsp Cornflour or Potato Starch
• 1 ½ tbsp Blue Dragon Light Soy Sauce
• 1 ½ tbsp Blue Dragon Oyster Sauce
• 1 1/2 tbsp Chinese Cooking Wine or Mirin
• ½ tsp Blue Dragon Sesame Oil
• White Pepper
Instructions:
For the sauce:
Mix together cornflour and soy sauce in a jug, then mix in remaining ingredients whisk with a fork for a few
mins until all combined, set a side until ready to use.
Chicken & Noodles:
Marinate chicken: pour 1 tbsp of sauce over the chicken, mix to coat, set aside to marinate for 10 minutes.
Noodles: prepare the noodles according to the packet instructions, then drain
Lets Get Cooking:
1. Heat oil in heavy base wok or large frying pan over high heat.
2. Add garlic and stir fry for 10 seconds or until it starts to turn golden. You will need to be fast with this don’t
let it burn.
3. Add chicken and stir fry until the surface gets a tinge of browning but inside is still raw - about 1 minute.
4. Add the cabbage, carrot, and the white pieces of shallots/scallions (from the base of the stalk). Stir fry for 1
½ minutes until the cabbage is mostly wilted.
5. Add the noodles, sauce and the water in high heat. You will see the sauce start to thicken up. Stir fry for 1
minute, tossing constantly.
6. Add bean sprouts and remaining shallots/scallions. Toss through for 30 seconds or until the bean sprouts just
start to wilt.
7. Remove from heat and serve immediately.
