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Chow mein – low fat version
Ingredients
- 500 grams of chicken breast, sliced
- 2 carrots, peel and julienne
- 1/2 red onion, sliced
- 1 red bell pepper, deseeded and sliced
- 1 can of Taiwanese golden mushrooms, drained
- 1/2 of leek, green part, julienne
- 2 ribs of celery, sliced
- 3 cups of mung bean sprouts
- 250 grams of dry Chinese instant noodles
- 4 tablespoons of oil
- 1 tablespoon oyster sauce
- 1 teaspoon soy sauce
- Salt and pepper
- 1/4 cup water or chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 4 tablespoons water
Instructions
- Mix marinate ingredients and marinate chicken about 30 minutes upto 1 hour.
- Cook noodles according to the instruction on the package. Drain and broil over grill in the oven till crispy.
- Heat 1 tablespoon of oil and fry chicken till turns white. Remove from the wok.
- Heat 1/2 tablespoon of oil and fry onion and bell pepper, about 3 minutes. Remove from the wok.
- Heat 1/2 tablespoon of oil and fry carrot and leek, about 2 minutes. Remove from the wok.
- Heat 1/2 tablespoon of oil and fry celery, about 3 minutes. Remove from the wok.
- Mix water with potato starch. Add remaining sauce ingredients and mix well.
- Return all vegetables and chicken to the wok, add mushrooms and mung bean sprouts. Mix well and add sauce. Heat about 4 minutes.
- Arrange crispy noodles on the plates and pour over with vegetables & chicken.
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