This recipe was created in collaboration with Lee Kum Kee to celebrate the joy of soy
Ingredients
- 2 tsp cornflour
- 2 tbsp oyster sauce
- 2 tbsp Lee Kum Kee Double Deluxe Soy Sauce
- 2 tbsp sherry
- 2 tsp sugar
- ½ tsp sesame oil
- 1 tsp ground white pepper
- 200g chicken thigh fillets, thinly sliced
- 2 garlic cloves
- 1 carrot, julienned
- ½ savoy cabbage, finely shredded
- 200g chow mein/egg noodles
- 4 spring onions, julienned
- 100g beansprouts
- 75ml water
For Sauce…
- 2 tsp cornflour
- 2 tbsp oyster sauce
- 2 tbsp Lee Kum Kee Double Deluxe Soy Sauce
- 2 tbsp sherry
- 2 tsp sugar
- ½ tsp sesame oil
- 1 tsp ground white pepper
For the dish…
- 200g chicken thigh fillets, thinly sliced
- 2 garlic cloves
- 1 carrot, julienned
- ½ savoy cabbage, finely shredded
- 200g chow mein/egg noodles
- 100g beansprouts
- 4 spring onions, julienned
- 75ml water
This recipe was created in collaboration with Lee Kum Kee to celebrate the joy of soy.
Mix up your chow mein sauce ingredients.
Pour 3 tablespoons of the chow mein sauce over your raw chicken. Leave to marinate for at least 10 minutes.
Cook your noodles to packet instructions.
Heat a generous tablespoon of sesame oil in a wok (or large frying pan) on medium-high heat.
Add the chicken and garlic and cook so the outside colours but is not fully cooked through. Keep it moving to avoid it burning.
Add your cabbage and carrot to the pan and cook until the cabbage has wilted.
Add your noodles, water, 3 more tablespoons of your chow mein sauce and toss to coat.
Finish by adding your beansprouts and onions. Stir for 1 minute and serve.