| By: Jacob Choi |
Ingredients
Yield: 3 servings
Prep time: 10 minutes
Cooking time: 12 minutes
Chicken:
350 grams chicken thigh
1 tablespoon light soy sauce
1 tablespoon cooking oil
Dash of ground white pepper
1 tablespoon corn flour/cornstarch
Vegetables:
3 baby bok choys
½ carrot julienned (add as little or as much as you like)
1 small onion cut into strips
2 scallions (use green onions if you don’t have scallions)
3 or 4 mushrooms
2 cloves of garlic
Lo Mein Noodles and Sauce:
500 grams lo mein noodles
1 tablespoon light soy sauce
2 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 teaspoon pure sesame oil
1 teaspoon Chinese cooking wine (optional)
1 teaspoon rice vinegar (optional)
Cooking Instructions
Marinate the chicken (do this first so the chicken is well marinated).
Cut vegetables into long slices according to the recipe and lay them out on a plate.
Boil the noodles for two minutes; then take them out of the pot by straining them. Next, rinse the noodles with cold water to stop the cooking process and to prevent the noodles from sticking.
First cook the chicken on medium to high heat for two minutes and then take it out.
Next, add the garlic and cook until golden. Then add vegetables, cook for an additional two minutes. Next, add noodles along with the chicken and sauce, cooking for an additional 8-10 minutes. Make sure to stir occasionally
Serve the dish on a plate and enjoy!
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