Chinese Crispy Noodles (Chow Mein)
"Crispy noodles (pan fried) topped with a saucy chicken and vegetable stir fry. My favourite Chinese restaurant dish made at home, and a whole lot healthier!..."
INGREDIENTS
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1 tbsp oyster sauce
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2 tbsp Chinese cooking wine ( (shoasing wine) (sub Dry Sherry, Mirin, Note 1))
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1.5 tbsp soy sauce (, light or all purpose (not dark soy))
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1/4 tsp sesame oil
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1 tsp sugar
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White pepper (, one dash)
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3/4 cup (185ml) chicken stock / broth (, low sodium)
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3 tbsps cornflour / corn starch
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200 g / 8 oz fresh chow mein noodles ((Note 2))
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4 tbsp water (, separated)
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2 tbsp peanut oil ((or vegetable or canola))
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150 g / 5 oz chicken (, thinly sliced)
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1 tbsp peanut oil (, if needed (or vegetable or canola))
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2 garlic cloves (, finely chopped)
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1/2 onion (, sliced)
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1 carrot * (, small, halved lengthwise then sliced on diagonal)
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1 bok choy * (, stems and leaves separated with stems cut vertically into sticks)
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2 shallots/scallions * (, cut into 5cm/2" pieces)
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2 cups cabbage * (, cut into 2.4cm / 1" squares)
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1/2 cup (125ml) water
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