Mary Berry’s Chicken Chow Mein
Mary Berry's easy chicken chow mein-inspired recipe packs comfort, sustenance and plenty of flavour into a delicious bowl of noodles. The perfect Friday night fakeaway.
Introduction
A gently spiced Chinese classic of stir-fried noodles, vegetables and chicken. Add the bean sprouts right at the end, just to heat through, or they will become too soft and make the noodles soggy.
Ingredients
| 115g (4oz) (about 3 nests) | fine egg noodles |
| 2 tbsp | sunflower or sesame oil |
| 2 | chicken breasts, skinned and sliced into 2cm (¾in) cubes |
| 1 tbsp | runny honey |
| 1 small | onion, finely chopped |
| 15g (½oz) piece of | fresh root ginger, peeled and finely grated |
| 175g (6oz) | chestnut button mushrooms, thickly sliced |
| 2 cloves | garlic, finely grated |
| For the sauce: | |
|---|---|
| 2 tbsp | black bean sauce |
| 1 tsp | soy sauce |
| 1 tbsp | rice wine vinegar or white wine vinegar |
| 2 | spring onions, sliced |
| 175g (6oz) | beansprouts |
Method
Cook the noodles according to the packet instructions. Drain and set aside.
Toss the chicken in the runny honey. Meanwhile, heat half the oil in a large non-stick frying pan or wok and stir-fry the chicken over a high heat for a few minutes until browned. Remove from the pan and set aside.
Add the remaining oil to the pan, then the onion and cook over a high heat, covered with a lid, for about 2–3 minutes. Add a drop of water to prevent burning, if needed. Stir in the ginger, mushrooms and garlic, and fry for about 3 minutes until they start to soften.
Meanwhile, mix the black bean sauce, soy sauce and rice or white wine vinegar together in a small bowl with 2 tablespoons of water.
Add the drained noodles to the pan with the vegetables, toss well, then add the sauces, spring onions and the cooked chicken. Stir-fry for a few minutes until piping hot.
Add the bean sprouts at the very last moment, season with plenty of black pepper and serve at once.
Mary’s Tips: Cooked to serve. Not suitable for freezing.
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