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Cantonese Chicken Chow Mein Recipe

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This recipe for Cantonese Chicken Chow Mein is from Mama Kim Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1 tablespoon Sesame Oil
2 tablespoons oil
extra 2 tablespoons oil
2 gloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger
2 carrots, peeled and diagonally sliced
3 celery sticks, diagonally sliced
4 shallots, cut into thirds
¼ Chinese cabbage, finely shredded
230g can Water Chestnuts
2 teaspoons cornstarch
2 tablespoons Soy Sauce
2 tablespoons sherry
100g pack Fried Noodles
Directions:
Directions:
Place the noodle portions in a large bowl cover with boiling water. Stand for 5 minutes. Use a fork to loosen noodles completely. Drain, rinse with cold water. Drizzle noodles with sesame oil.

Heat the wok until very hot, add oil. Add the garlic, ginger, carrots, celery and shallots; cook stirring for 2 – 3 minutes or until vegetables are just tender. Add the cabbage and water chestnuts and cook for a further 2 minutes. Remove to a warm bowl and set aside.

Add combined stock, cornstarch and sherry to wok; stir constantly over medium heat until mixture boils and thickens. Return vegetables to wok; add Soy sauce, toss to gently combine. Spoon mixture over noodle to serve.
Personal Notes:
Personal Notes:
I added some hoisin sauce for extra flavor

 

 

 

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