Singapore Style Chicken Chow Mein
Ingredients
- For the marinade
- 1 tsp soy sauce
- 1/2 tsp turmeric
- 1/2 tsp chilli powder
- 1 tsp vegetable oil
- 500g chicken thigh fillets, thinly sliced into bite sized pieces
- 3 tbsp vegetable oil
- 320g mixed stir fry veg, thinly sliced carrots, cabbage, peppers etc
- 250 dry medium egg noodles
- 2 green chillies sliced
- 1 tsp finely chopped ginger
- 1 heaped tbsp finely chopped garlic
- 3 tbsp madras curry powder
- 3 tbsp soy sauce
- 3 tbsp rice wine (sub white wine vinegar)
- 1 tbsp runny honey
- 1 tsp salt
- 200ml chicken stock
Preparation
Add the marinade ingredients to the chicken in a bowl and leave to marinate in the fridge for at least 30 mins
Place the noodles into a pan of boiling water for 2 minutes, making sure to separate them. Drain and run them under the cold tap for a minute to cook them down. Set aside to drain
Heat your wok up high, add 1 tablespoon of the oil, throw in the chopped ginger and green chillies and stir fry for 1 minute, then add the garlic and stir fry for 1 more minute before adding the stir fry veg and stir frying for 90 seconds. Decant the veg onto a plate and set aside
Put the wok back on the heat. Add the remaining 2 tbsp of oil and then add the noodles. Spread them around the base of the wok and leave to fry for 2 mins, flip the noodles over to fry for another 2 minutes. Remove from the wok and set aside
Add the chicken to the wok on high and stir fry for 5 mins. Add the curry powder and stir fry for another two minutes, then add the soy, vinegar, honey, stock and salt while still stirring. Add the noodles and mix well to coat the noodles, then add the stir fry veg and combine
Cover and turn off the heat and leave to sit for five mins before serving