Chinese Shredded Chicken Chow Mein Stir Fry
Chinese Shredded Chicken Chow Mein Stir Fry
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- 1 pack of The Spice Tailor Cantonese Chow Mein Stir Fry Sauce
- 1 tbsp. vegetable oil
- 1 small onion, sliced.
- ½ red pepper, thinly sliced
- 200g cooked chicken breast, cooled* and shredded.
- 50g beansprouts
- 50g mangetout
- 250g fresh egg noodles
Garnishes:
- 2 spring onions thinly sliced.
- 1 red chilli, thinly sliced.
- Place a chicken breast in a pan of salted boiling water and simmer for 10-12 minutes until cooked through, then leave to cool* slightly before shredding with two forks.
- Then, place a pan or wok over a medium high heat and add a tbsp. of vegetable oil. Add the onion and pepper to fry for a minute or so until softened, then add the cooked, shredded chicken, beansprouts and mangetout.
- Cook for a few minutes more, then pour in your stir-fry sauce, add in the fresh egg noodles and toss everything together so all ingredients are coated in the sauce.
- Leave to heat through for a minute or so, then serve with sliced spring onions and red chilli scattered over the top.
*cool for a short period of time to prevent the growth of bacteria
- 1 pack of The Spice Tailor Cantonese Chow Mein Stir Fry Sauce
- 1 tbsp. vegetable oil
- 1 small onion, sliced.
- ½ red pepper, thinly sliced
- 200g cooked chicken breast, cooled* and shredded.
- 50g beansprouts
- 50g mangetout
- 250g fresh egg noodles
Garnishes:
- 2 spring onions thinly sliced.
- 1 red chilli, thinly sliced.
- Place a chicken breast in a pan of salted boiling water and simmer for 10-12 minutes until cooked through, then leave to cool* slightly before shredding with two forks.
- Then, place a pan or wok over a medium high heat and add a tbsp. of vegetable oil. Add the onion and pepper to fry for a minute or so until softened, then add the cooked, shredded chicken, beansprouts and mangetout.
- Cook for a few minutes more, then pour in your stir-fry sauce, add in the fresh egg noodles and toss everything together so all ingredients are coated in the sauce.
- Leave to heat through for a minute or so, then serve with sliced spring onions and red chilli scattered over the top.
*cool for a short period of time to prevent the growth of bacteria
Keep this recipe for later
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.
