Quick chicken chow mein

• porsi: Serves 2

Bahan-bahan

For the sauce:

2 tsp comflour

1½ tbsp soy sauce

1½ tbsp oyster sauce

1½ tbsp Chinese cooking wine or sherry

2 tsp sugar

½ tsp sesame oil

White pepper

For the chow mein:

200g chicken fillets, cut into bite-sized pieces

200g chow mein noodles or medium egg noodles

1½ tbsp peanut oil

2 garlic cloves, finely sliced

300g Savoy cabbage, shredded

1 carrot, chopped into matchsticks

3 spring onions, chopped, white and green parts separated

4 tbsp water

100g beansprouts

200g water chestnuts (optional)

Petunjuk

1 For the sauce, combine the cornflour and soy sauce in a small bowl, then stir in the remaining ingredients. 2 Place the chicken in a sealable bag and pour over one tablespoon of the chow mein sauce. Set aside to marinate for 10 minutes.

3 Bring a large pot of water to the boil over a high heat and cook the noodles according to the package instructions.

4 Heat the peanut oil in a wok or large frying pan over a high heat. Add the chicken, shaking off any excess marinade. Cook for about one minute until just browned on all sides. Add the garlic and cook for 10 seconds, stirring.

5 Add the cabbage, carrot and the white parts of the spring onions. Cook for 1-2 mintes until the cabbage is just starting to wilt and the chicken is cooked through.

6 Add the noodles, sauce and water. Cook for just one minute, tossing well to coat everything in the sauce.

7 Stir through the bean sprouts, water chestnuts and the green parts of the spring onions. Remove from the heat and serve.