200g / 7oz egg noodles, pre-soaked in warm water for 10 minutes, and drained
For the Noodles-
200g / 7oz Chicken breast, without skin, boneless, chopped into 2cm chunks
1 egg white, lightly beaten
1 tbsp cornflour
1 tbsp dark soy sauce
2 tbsp groundnut oil
2 garlic cloves, crushed
1 piece of fresh root ginger (2cm)
1 red chilli, seeds removed, chopped
1 tbsp light soy sauce
1 tsp chilli sauce
1 medium carrot, coarsely grated
60g / 2.5oz bean sprouts
60g / 2.5oz shredded spring onions
1 dash of Sesame Oil
0.5 tsp Salt
0.5 tsp ground black pepper
1 tbsp coriander leaves, chopped
Soak the egg noodles in a pan of boiling water for 2-3 minutes, until tender. Tip into a Colander and drain.
Mix the egg white with the cornflour and dark soy sauce, and mix with the chicken pieces.
Heat the groundnut oil in a wok and toss in the garlic, ginger and red chilli. Stir fry for one minute over a high heat.
Add the cornflour-coated chicken to the wok and continue frying for another minute.
Add the light soy sauce and chilli sauce, followed by the egg noodles. Stir fry for 1 more minute, or until the noodles are warmed through.
Stir in the carrots, bean sprouts, spring onions, sesame oil and seasoning. Scatter with chopped coriander and serve straight from the pan.
Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Chilli Chicken Chow Mein.
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