- Peanut oil
- 1 whole chicken breast, skinned then boned, into strips
- A few fresh mushrooms, cleaned then sliced
- 7 ounces [200 g] fine noodles
- 12 1/3 ounces [350 g] mixed frozen vegetables
- Fresh bean sprouts, to taste
- 1 [1/6-ounce / 4.3-g] pack chow mein sauce mix
- 1/2 cup [125 mL] cold water
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- Into a large casserole, bring some salted water to a boil.
- Meanwhile, heat a little peanut oil into a wok before browning chicken white strips.
- Remove golden chicken strips from wok; reserve hot.
- Cook fine noodles into salted boiling water.
- Brown mushroom slices into hot wok.
- Add mixed frozen vegetables to mushroom slices; stir-fry until soft, yet still crunchy.
- Mix in bean sprouts; stir-fry until just softened.
- Still stirring, mix in reserved chicken strips.
- Dilute chow mein sauce mix into cold water.
- Pour into wok; stir until thickened.
- Meanwhile, drain done noodles.
- Evenly arrange drained noodles onto 4 individual plates.
- Evenly spoon chow mein mixture over noodles; serve immediately.
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