Empty My Fridge
Chicken Chow Mein | Restaurant Style Chinese Noodles | Varun Inamdar Recipe
Ingredients
- Egg noodle1 packet
- Chicken breast · boneless1
- Carrot1
- Bell pepper · sliced1
- Nos Pakchoy2
- Scallion · chopped½ cups
- Mushroom6–8
- Flour1 tbsp
- Vegetable oil4 tbsp
- Soy sauce2 tbsp
- Ginger · sliced1 inch
- Garlic · sliced4–5
- Salt
- Black pepper
Instructions
- Slice the peppers, the white parts of the spring onions, the mushrooms and the carrot. Slice the ginger and garlic. Cut the chicken into thin strips.
- Boil salted water in a pot. Add the noodles and cook for 7 to 8 minutes, then drain and toss with a little oil.
- Heat oil in a wok, add ginger, garlic and chicken, and stir-fry.
- Add the vegetables and pak choi and mix well.
- Season with salt, soy sauce and crushed pepper, then add a little water.
- Mix cornflour with water to make a slurry, stir it into the wok, then add the noodles.
- Garnish with spring greens and serve.
Summarized from Get Curried's video. Watch it for the details.
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