Cantonese chow mein

Ingredients

• 400 g Fresh egg noodles
• 250 g Chicken breast
• 150 g Peeled raw pink shrimp
• 2 pieces Bok choy
• 1 piece Yellow onion
• 2 cloves Garlic
• 1 piece Fresh ginger
• 1 bunch Scallion
• 1 tbsp Shaoxing rice wine
• 1 tbsp Light soy sauce (for the marinade)
• 1 tsp Cornstarch (for the marinade)
• 4 tbsp Neutral oil
• 1 piece Signature chow mein sauce
• 2 tbsp Light soy sauce (for the sauce)
• 1 tsp Dark soy sauce
• 1 tbsp Oyster sauce
• 1 tsp Granulated sugar
• 150 ml Chicken broth
• 1 tsp Cornstarch (for the sauce)
• 1 tsp Sesame oil
• 1 pinch White pepper

Method

1. Marinate the proteins: Mix the sliced chicken and the shrimp with the rice wine, light soy sauce, and cornstarch. Let rest while you prepare the vegetables. Sensory cue: the meat will look slightly glossy and slippery.
2. Prepare the noodles: Boil water, submerge the fresh noodles for a few seconds until they separate, then drain immediately and rinse with warm water. Sensory cue: the noodles will be pliable but still firm.
3. Fry the noodles: Heat a drizzle of neutral oil in a wok, and spread the drained noodles out into a pancake. Brown over medium heat until the bottom is crispy, then flip and brown the other side. Set aside on a serving platter. Sensory cue: a crisp sizzling sound and golden color.
4. Sear the proteins: In the same wok with a little oil, stir-fry the chicken over high heat until it turns opaque, then add the shrimp and cook until they turn pink and curl. Set aside. Sensory cue: the shrimp will form a perfect C shape.
5. Stir-fry the aromatics and vegetables: Add a little more oil to the wok, then sauté the garlic, ginger, and onion until fragrant. Add the bok choy and stir-fry until slightly wilted but still crunchy. Sensory cue: the rising aroma of garlic and ginger.
6. Build the sauce: Push the vegetables to the sides, then pour the prepared signature sauce into the wok. Let it thicken over medium heat until glossy and coating. Sensory cue: the sauce will become syrupy and translucent.
7. Incorporate the proteins: Return the chicken and shrimp to the wok, tossing gently to coat everything in the sauce. Sensory cue: the mixture will look uniform and glossy.
8. Finish and serve: Pour the contents of the wok directly over the bed of crispy noodles. Garnish with sliced scallions and serve immediately to enjoy the contrast of textures. Sensory cue: the hot sauce will slightly soften the top of the noodles.

Nutrition

Per serving

Energy

583.5 kcal

Protein

35.64 g

Carbohydrate

62.96 g

Fat

19.23 g

Fibre

4.34 g

Calcium

52.86 mg

Iron

0.8 mg

Magnesium

31.41 mg