Make every day dumpling day with Mr Chen’s with our delicious range. View Now

Make every day dumpling day with Mr Chen’s with our delicious range. View Now

Mr Chen’s Chicken Chow Mein

Serves

2

Prep Time

10 minutes

Cooking Time

20 minutes
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Mr Chen’s Chicken Chow Mein

Serves

2

Prep Time

10 minutes

Cooking Time

20 minutes

Ingredients

1 piece chicken breast
For the sauce
2 tablespoons Mr Chen’s soy sauce
1 tablespoon oyster sauce
1 pinch cracked black pepper.
For the stir fry
1 packet of Mr Chen’s Thin egg noodles
2 tablespoon canola oil
2 green shallots chopped – white and green parts separated.
2 cloves garlic, crushed.
1 long red chilli, chopped.
1 head Bok choy, sliced.
½ cup bean sprouts

Suitable Products

Thin Egg Noodles 300g

Thin Egg Noodles 300g
Soy Sauce 250ml

Soy Sauce 250ml
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Method

1
Cut chicken breast into thin slices.
2
Mix soy sauce, oyster sauce and black pepper. Set aside.
3
Heat up a wok until very hot then add the oil, add the chicken slices. Fry until its just cooked and take out carefully.
4
With the remaining oil in the wok add the garlic, fresh chilli, and the white part of the scallion until fragrant.
5
In a boiling pot of water add the thin egg noodles, cook till tender, drain, and add to the wok.
6
Toss the noodles for 1 minute then add the chicken back to the wok along with the Bok choy and bean sprouts then pour in the sauce mixture. Toss and mix until the sauce is evenly distributed, and the wok starts to sizzle again.
7
Dish out into a large serving bowl and garnish with chopped green shallot.

Recipe Credit

Louis Tikaram

Ingredients

1 piece chicken breast
For the sauce
2 tablespoons Mr Chen’s soy sauce
1 tablespoon oyster sauce
1 pinch cracked black pepper.
For the stir fry
1 packet of Mr Chen’s Thin egg noodles
2 tablespoon canola oil
2 green shallots chopped – white and green parts separated.
2 cloves garlic, crushed.
1 long red chilli, chopped.
1 head Bok choy, sliced.
½ cup bean sprouts

Suitable Products

Thin Egg Noodles 300g

Thin Egg Noodles 300g
Soy Sauce 250ml

Soy Sauce 250ml
prev
next

Method

1
Cut chicken breast into thin slices.
2
Mix soy sauce, oyster sauce and black pepper. Set aside.
3
Heat up a wok until very hot then add the oil, add the chicken slices. Fry until its just cooked and take out carefully.
4
With the remaining oil in the wok add the garlic, fresh chilli, and the white part of the scallion until fragrant.
5
In a boiling pot of water add the thin egg noodles, cook till tender, drain, and add to the wok.
6
Toss the noodles for 1 minute then add the chicken back to the wok along with the Bok choy and bean sprouts then pour in the sauce mixture. Toss and mix until the sauce is evenly distributed, and the wok starts to sizzle again.
7
Dish out into a large serving bowl and garnish with chopped green shallot.

Recipe Credit

Louis Tikaram