Ingredients
CHICKEN
- 500 g (1 lb 2 oz) boneless, skinless chicken breast, cut into 5 mm (1/4 inch) slices
- ½ tsp sea salt flakes
- 1 tbsp cornflour (cornstarch)
- ½ tsp bicarbonate of soda (baking soda)
- 2 tbsp water
- 1 tbsp light soy sauce
- 1 tbsp sesame oil
LO MEIN SAUCE
- 4 tbsp oyster sauce (see note 1)
- 1 tbsp brown sugar
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 3 tbsp Chinese cooking wine (can be substituted with mirin)
STIR-FRY
- 2 tbsp cooking oil (extra-virgin, avocado oil or oil of choice)
- 1 brown onion, sliced
- 1 tbsp freshly minced garlic
- 4 cups (300 g) finely sliced wombok
- 1 carrot, julienned
- 3 spring onions (scallions), cut into 2 cm (3/4 inch) batons
- 300 g (101/2 oz) dried thin egg noodles, prepared as per the packet instructions (see note 2)
Instructions
- Prepare the chicken – To a large bowl, add the chicken, salt, cornflour, bicarbonate of soda, water, light soy sauce and sesame oil. Mix thoroughly until well coated. Set aside for 10–15 minutes while you prepare the remaining ingredients.
- Lo mein sauce – Add all ingredients for the sauce to a bowl and whisk to combine.
- Stir-fry – Heat the oil in a large, deep, heavy-based pan over high heat. Once hot, add the chicken and cook for 3–4 minutes, tossing until the chicken has changed from pink to white (it will still be raw in the centre).
- Add the onion and garlic to the pan and cook, stirring, for 1 minute.
- Add the cabbage and cook for a further 1–2 minutes until slightly softened.
- Add the carrot, spring onion, egg noodles and the lo mein sauce. Toss using tongs until well combined and coated in the sauce.
- Serve – Divide among four bowls and serve immediately.
Notes
Note 1 – While oyster sauce gives that signature depth of flavour, you can swap it for hoisin sauce or even a mix of extra soy sauce and a dash of fish sauce for a similar effect.
Note 2 – Any thick or thin egg noodles are great in this recipe, if you are using fresh egg noodles, increase the quantity to 400–500 g (14 oz–1 lb 2 oz). Make sure you prepare the noodles according to the packet instructions, less 2 minutes, before adding them to the stir-fry. Cook the noodles until they are just pliable and so they don’t overcook in the stir-fry.
Make ahead
Chicken – The chicken can be sliced, marinated and stored in an airtight container in the fridge for up to 24 hours before cooking.
Sauce – Mix the lo mein sauce ahead of time and store it in the fridge in an airtight container for up to 1 week. Give it a quick shake or whisk before using.
Veggies – Slice all your veggies in advance and store them in an airtight container in the fridge for up to 3 days. See my article on fruit and veg storage tips for more information.
To make the entire dish ahead – Cook everything as instructed, let it cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat as per the leftovers instructions below.
Leftovers
Fridge – Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat – Add a splash of water to loosen the noodles and reheat in a pan over medium heat for 2–3 minutes, tossing frequently. Alternatively, microwave in 30-second bursts, stirring in between bursts, for 2–3 minutes or until heated through.
Freezing – While fresh is best, you can freeze leftovers. Store in an airtight container for up to 1 month. Thaw overnight in the fridge and reheat as above.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Chicken, Quick and Easy
- Method: Stir-fry
- Cuisine: Chinese-inspired