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A recommended lip smacking chowmein recipe! Worth all the hype and flavour.
4 x 195g Hakka noodles
800 200 grams boneless chicken (or mushrooms for veggie version)
1 ½ tablespoon garlic , crushed
4 teaspoon ginger , crushed
4 teaspoon black pepper
2 ½ cup spring onion greens
1 ¼ cup carrot
1 ¼ cup cabbage
1 ¼ cup red yellow and green capsicum
8 bok choy
4 tablespoon soy sauce
4 tablespoon fish sauce or Lee Kum Kee Vegetarian Stir Fry Sauce
4 tablespoon oyster sauce or Vegetarian Stir Fry Sauce
4 tablespoon red chilli sauce, optional
4 teaspoon rice wine vinegar
12 or ¾ cup 3 tablespoon sesame or other oil
Spring Onion Greens and been sprouts, to serve
Marinate chicken or mushroom in a bowl with pepper, little salt, 4 teaspoon garlic and ginger mix well and set aside to marinate for about 30 minutes.
Bring 2 cups of water to the boil, a pinch of salt and a few drops of oil then reduce heat and add the noodles. Cook for a few minutes until just about about soft. Drain using a colander then rinse under running water to cool slightly. Drain and transfer to a bowl. Grease your hands with cooking oil and run it through the noodles, to avoid the noodles sticking to each other.
Cut all the vegetables into 3 inch strips.
In a wok heat 4 tablespoon oil. Add marinated chicken pieces or and cook until chicken is cooked. Remove chicken from the wok and add remaining oil into the same wok.
Add 4 tablespoon of minced garlic, and sauté for 10 seconds. Add white spring onions and sauté for 30 seconds. Add the vegetables and toss for a minute.
Add the sauces and mix well. Toss. Finally add the cooked noodles and toss well. Add salt and pepper powder to taste. Toss it well.
Finally add some green spring onions and bean sprout on top and serve.