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CHOP SUEY CHOW MEIN RECIPE

Chop Suey Chow Mein

SERVES 1 to 2

Ingredients:

1 Chicken Breast (diced)

½ tbsp Ginger (minced)

3 Cloves of Garlic (minced)

½ Red Pepper (sliced)

100g Bamboo Shoots

100g Water Chestnuts

1 Chilli (optional)

1 tbsp Oyster Sauce

1 tbsp Dark Soy Sauce

1 tbsp Sweet Soy Sauce

1 tbsp Honey (or sugar)

70g Dried Noodles

½ tbsp Chicken Stock (or ½ Chicken stock cube)

½ tsp White Pepper

200g Beansprouts

2 Spring Onions

Salt to taste

Method:

Click on the link below for a tutorial video to make this

Click here to view video on Facebook

Click here to view video on YouTube

Step 1: Soak noodles in boiling water for 10 to 15 minutes.

Step 2: Heat some oil in a wok or large pan.

Step 3: Place the chicken into the wok. Add the minced garlic & ginger and fry on a medium heat for 6 to 7 minutes. Turn the chicken occasionally. Make sure you get some colour on the chicken.

Step 4: Remove the chicken from the wok into a dish and leave to one side.

Step 5: Add a little more oil to the wok and add the red pepper. Fry the sliced red pepper for 1½ minutes.

Step 6: Add the bamboo shoots and water chestnuts to the wok. Stir well for 1 minute.

Step 7: Put the chicken back into the wok and stir well for 2 minutes.

Step 8: Add the chilli, oyster sauce, dark soy sauce, sweet soy sauce and honey (or sugar). Stir well for 2 minutes.

Step 9: Add the noodles to the wok and stir well for 3 minutes.

Step 10: Add the chicken stock, white pepper, a drop of water, beansprouts and the spring onions to the wok. Stir well for 5 minutes.

Your Chop Suey Chow Mein is now ready to dish up. Enjoy!

 Click here to buy chicken breast 

Thanks to Brad Dodd for the recipe and video

Brad's Chop Suey Chow Mein 1.jpg

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Shop Telephone: 01446 735265

vichopkins@welshbutchers.wales 

 

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Vic Hopkins and Son | Barry | Butchers | Shop Local | Vale of Glamorgan | Welsh | Wales
Vic Hopkins and Son | Barry | Butchers | Shop Local | Vale of Glamorgan | Welsh | Wales