Ingredients|
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| 200g chicken thigh, skin removed and thinly sliced |
| 4 cups green cabbage, finely sliced |
| 2 tbsp peanut oil, or other vegetable oil |
| 2 cloves garlic, finely chopped |
| 200g Chow Mein noodles |
| 1 carrot, cut into matchsticks |
| 1½ cup bean sprouts |
| 3 shallots, cut into 5cm pieces |
| ¼ cup water |
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| Chow Mein sauce |
| 2 tsp cornflour |
| 1½ tbsp soy sauce |
| 1½ tbsp oyster sauce (sub Hoisin) |
| 1½ tbsp Shaoxing wine |
| 2 tsp sugar |
| ½ tsp sesame oil |
| ¼ tsp ground white pepper |
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Method|
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| Sauce: |
| Mix together cornflour and soy sauce, then mix in remaining ingredients. |
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| Chicken & Noodles: |
| Marinate Chicken: Pour 1 tbsp of Sauce over the chicken, mix to coat, set aside to marinate for 10 minutes. |
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| Noodles: Prepare the noodles according to the packet instructions (my pack says soak in boiled water for 1 minute), then drain. |
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| Cooking: |
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| Heat oil in wok or large fry pan over high heat. |
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| Add garlic and stir fry for 10 seconds or until it starts to turn golden - don't let it burn! |
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| Add chicken and stir fry until the surface gets a tinge of browning but inside is still raw - about 1 minute. |
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| Add the cabbage, carrot, and the white pieces of shallots (i.e. from the base of the stalk). Stir fry for 1½ minutes until the cabbage is mostly wilted. |
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| Add the noodles, Sauce and water. Stir fry for 1 minute, tossing constantly. |
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| Add bean sprouts and remaining shallots. Toss through for 30 seconds or until the bean sprouts just start to wilt. |
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| Remove from heat and serve immediately. |
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