Monday, 17 April 2017

Chicken & Prawn Chow Mein


This recipe is amazingly fast and delicious. The past few posts have been a little dessert heavy so this recipe is perfect to break the pattern. Chow mein truly is a wonderful dish, I will most definitely be fielding more recipes for chow mein in the future. There are just so many variations and possibilities. I love this recipe as it will truly leave you wanting more. It's not heavy and stodgy. It's well balanced with crisp vegetables and juicy meats.

This recipe calls for a few ingredients you may struggle to get hold of. Don't worry if this is the case - they can all be substituted for similar. Button mushrooms for enoki, bean sprouts instead of baby corn... and if pac choi is not your favourite, you could swap for kale or spinach.

Recipe

Ingredients:                                                                                                  (makes 3-4 portions)

12 prawns
2 chicken breasts, sliced
120g dried noodles
5 pieces baby corn, sliced
1 pack enoki mushrooms, root removed (can be substituted)
2 heads pac choi, roughly chopped
1 small tin water chestnuts, sliced
1 carrot, peeled and julienned
4 tbsp light soy sauce
1 1/2 tbsp worcestershire sauce
4 tbsp oyster sauce
Drizzle of toasted sesame oil

Method:

  • Cook the noodles according to the packet, making sure not to overcook. Drain and leave to one side after tossing in a drop of oil.
  • Heat a frying pan to a medium-high temperature. Add a tablespoon of sunflower oil then cook the chicken and the prawns.
  • Combine the oyster sauce, the soy sauce and the worchestershire sauce. Leave to one side.
  • Remove the chicken and the prawns from the pan once cooked, then leave to rest.
  • Heat another tablespoon of oil and fry off the vegetables. You can add a splash of water to help steam cook them if necessary. 
  • Add the noodles back to the hot pan and toss around the pan gently till they start to colour. Add the sauce followed by the chicken and prawns.
  • Drizzle with a little sesame seed oil then serve.
  • If you're looking for a little kick from your chow mein, you can use chilli oil instead of the sesame oil. Both work great. It depends on your taste as to which you choose.


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