Chicken Lo Mein Bowl
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps soy sauce
- 1 Tbsp Rice wine (or sweet sherry)
- 2 skinless, boneless Chicken breasts (sliced)
- 14 ozs Udon Noodle
- salt
- 4 Tbsps vegetable oil
- 1 red Bell pepper (seeds removed and cut into strips)
- 2 Bok Choy (stalks finely chopped and leaves roughly chopped)
- 1 green chili pepper (seeds removed and sliced)
- 3 ½ ozs Snap pea
- ½ cup toasted Cashews
- For the sweet and sour sauce
- 6 Tbsps Rice vinegar
- 6 Tbsps caster sugar
- 2 Tbsps soy sauce
- 2 Tbsps Corn starch
- 2 Tbsps tomato puree
- 2 tsps toasted sesame oil (to taste)
Preparation steps
1.
Mix together the soy sauce and rice wine in a bowl. Stir in the chicken, cover and set aside for 15 minutes.
2.
Cook the noodles in a large pan of boiling salted water according to the directions on the pack. Drain well and set aside.
3.
Heat a wok or heavy-based frying pan until very hot and smoking. Add half the oil and allow the oil to smoke.
4.
Drain the chicken and discard the marinade. Add the chicken to the hot oil and stir fry for 2 minutes until golden brown
5.
Remove the chicken and set aside. Wipe the wok or pan with kitchen paper and return to the high heat. Add the remaining oil and add the vegetables except for the pak choi leaves. Stir fry for 2 minutes
6.
Add the chicken and the pak choi leaves to the wok or pan and mix through.
7.
For the sweet and sour sauce: whisk together all the ingredients until combined.
8.
Add the sauce to the pan and allow the sauce to bubble and thicken while stirring for 1 minute.
9.
Add the noodles to the wok and combine with the chicken, vegetables and sauce until the noodles are completely combined and heated through. Remove from the heat and toss with the cashew nuts.
10.
Serve immediately.
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