QUICK CHICKEN CHOW MEIN
For the sauce:
2 teaspoons cornflour
1½ tablespoons soy sauce
1½ tablespoons oyster sauce
1½ tablespoons cooking wine or sherry
2 teaspoons sugar
½ teaspoon sesame oil
pinch white pepper
For the chow mein:
200 g chicken fillets, cubed into bite size pieces
200 g chow mein or egg noodles
1½ tablespoons peanut oil
2 garlic cloves, finely sliced
300 g cabbage and carrot, shredded
3 spring onions, chopped, white and green parts separated
4 tablespoons water
100 g beansprouts
For the sauce, combine the cornflour and soy sauce in bowl. Stir in remaining sauce ingredients.
Place chicken in a bowl, pour over two tablespoons of the sauce and marinate for ten minutes.
Bring large pot of water to a boil and cook noodles according to package instructions.
Heat peanut oil in wok or pan over high heat. Add chicken and cook for one minute until just brown on all sides. Add garlic and cook for 19 seconds while stirring.
Add cabbage, carrot and white parts of spring onion. Cook for 1-2 minutes until cabbage starts to wilt and chicken is cooked through.
Add noodles, sauce and water. Cook for just one minute, tossing well to coat everything in sauce.
Stir through the bean sprouts and green parts of spring onion. Remove from heat and serve.
Photo: Charleen Nieuwenhuizen