Chicken and Vegetable Chowmein with a Twist

Its a good idea to make these when you’re planning on entertaining a crowd. These have a perfect balance of saucy chicken and vegetables mixed together on a bed of spicy noodles that is sure to please ! The chicken and vegetables can be prepared ahead and reheated prior to serving and mixed in with the noodles.

The flavor behind this specific recipe comes from these delicious, slightly soupy noodles that me and my family had in Malaysia. I’ve tried to replicate the taste with the sauces readily available in our supermarkets. If these aren’t in your kitchen you can omit them, but then make sure that you do add a bit more of all the other sauces I’ve mentioned. I’ve seen people use cornflour in their chicken/noodles  – please don’t use cornflour because the noodles are already made of flour and using it results in a sticky mess that you’ll have a hard time putting on your plate.

Ingredients:

  • 1/2 kg boneless chicken cut into small cubes
  • 2 tbsp soy sauce
  • 1 tbsp ginger garlic paste
  • 1 whole pack of Italian Spaghetti
  • 2 medium carrots, cut julienne
  • 2 medium bell pepper, cut julienne
  • Quarter head of cabbage, sliced
  • 1-2 tbsp soy sauce
  • 2 tbsp Kikkoman’s stir-fry sauce
  • 2 tbsp Oyster sauce
  • 1/4 cup chicken broth
  • 2 tbsp chilli garlic sauce
  • 2 tbsp chilli sauce
  • 1/2 tsp sugar
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp chilli flakes
  • 4-5 tbsp oil
  • Handful of spring onions chopped for garnish

Mix the chicken with the soy sauce and ginger garlic paste and let it rest for half an hour. Transfer to a non-stick pan and cook evenly till all the pieces of chicken are entirely cooked.

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IMG_5800Now add two more tbsp of oil and all the Julienne vegetables, starting with carrots (because they take longer to cook), then the bell pepper and the cabbage. After stir-frying this for a minute or two, add in the broth, all the sauces and the seasonings.Now add two more tbsp of oil and all the Julienne vegetables, starting with carrots (because they take longer to cook), then the bell pepper and the cabbage. After stir-frying this for a minute or two, add in the broth, all the sauces and the seasonings.

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Mix this well, don’t let it dry out because we want the sauce to cover the noodles later. Soy sauce itself is really salty so stay easy on the salt but you can add more later if you like. Set this aside.

In a large pan, add a generous amount of water – almost cover the pan 3/4 of the way up and let this boil. Ease the noodles in, adding a pinch of salt and an extra tbsp of oil. Boil these for around 6 minutes, taking them out as soon as they are soft but have a bite to them. Drain and pour some cool water so the starch in the noodles washes out.

IMG_5806After the noodles have cooled slightly, toss them with the chicken and vegetable mixture and mix all this gently, taking care not to break the noodles too much. I use clean well oiled hands instead of spoons – its much easier that way. Adjust the spices if you feel the need to. (add more salt or pepper if necessary)

Finally, top this off with freshly chopped green onions and You’re ready to scarf these down! oodles of noodley yummy deliciousness!

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