Chicken Chow Mein Noodle Stir Fry with Vegetables
Chicken Chow Mein Noodle Stir Fry with Vegetables
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- 1 pack of The Spice Tailor Cantonese Chow Mein Stir Fry Sauce
- 1 tbsp. vegetable oil
- 300g chicken thighs, diced.
- 1/2 red pepper, sliced.
- 1 small onion, sliced.
- 50g beansprouts
- 50g mangetout
- 250g fresh egg noodles
Garnishes:
- 2 spring onions, sliced.
- 1 red chilli, thinly sliced.
- To prepare, place a pan or wok over a medium high heat and add 1 tbsp. of vegetable oil. Add the diced chicken thighs and fry for 3-4 minutes until golden, then add the red pepper and onion.
- Cook for a few minutes until the vegetables are starting to soften, then add the beansprouts and mangetout.
- Cook for a few minutes more, pour in the stir fry sauce from the packet and add in the fresh egg noodles.
- Toss everything together and stir so all ingredients are coated. Leave to cook through for a minute or so, then scatter with spring onions and red chilli. Serve and enjoy!
- 1 pack of The Spice Tailor Cantonese Chow Mein Stir Fry Sauce
- 1 tbsp. vegetable oil
- 300g chicken thighs, diced.
- 1/2 red pepper, sliced.
- 1 small onion, sliced.
- 50g beansprouts
- 50g mangetout
- 250g fresh egg noodles
Garnishes:
- 2 spring onions, sliced.
- 1 red chilli, thinly sliced.
- To prepare, place a pan or wok over a medium high heat and add 1 tbsp. of vegetable oil. Add the diced chicken thighs and fry for 3-4 minutes until golden, then add the red pepper and onion.
- Cook for a few minutes until the vegetables are starting to soften, then add the beansprouts and mangetout.
- Cook for a few minutes more, pour in the stir fry sauce from the packet and add in the fresh egg noodles.
- Toss everything together and stir so all ingredients are coated. Leave to cook through for a minute or so, then scatter with spring onions and red chilli. Serve and enjoy!
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Stir fry this slurp-worthy Cantonese-Style Chow Mein sauce with your choice of meat or vegetables to fulfil all your noodle desires with immense flavour, ready in mere minutes. Maximum flavour with minimal effort.
Stir fries are the perfect introduction to Asian cooking. ‘Wok hei’ - which roughly translates to ‘breath of the wok’- encapsulates the magic art of the stir fry. The technique of stir frying originated in China, specifically in the Cantonese region. Chow Mein has become a staple Chinese dish in many countries across the world and has garnered popularity worldwide as a culinary favourite. Borne out of its versatility, are the many different iterations of Chow Mein. In our Stir Fry Sauce, we draw inspiration from the original, classic Cantonese Chow Mein. Simply fry, coat, sizzle, and serve for a delicious, restaurant quality stir fry in minutes.
