If You make One Thing This Week...Chow Mein

There's a slight chill in the air, but the days have been so beautiful that I decided to make something Chinese inspired. A dish full of flavour, colour and texture! Not to mention, easy and delicious...

Here is the recipe:

For the chicken:
4 Chicken breasts cut into cubes or strips (or use prawns and some firm fleshed fish)

Coat in flour that has been seasoned with salt and pepper.

For the batter:
1/2 cup of self raising flour

1/2 cup of corn flour 
1 egg
1/2 cup of water

Whisk the flours, eggs and water together to form a batter. Dip the coated chicken cubes into the batter and deep fry in hot oil. Once golden and cooked through, drain well. Set aside. 

For the vegetables:
1 small red pepper, cut into strips
1/2 green pepper, cut into strips
1/2 yellow pepper, cut into strips
Julienne carrots
Tender stem broccoli

Asparagus stems
Baby corn
Mushrooms

Stir fry the veggies but leave them nice and crisp. Do not over cook! 

For the noodles:

Boil 300g of egg noodles according to the package instructions and drain well. Mix it into the vegetables.

For the Sauce:
3 tblsp of honey
3 tblsp of rice vinegar
3 tblsp of soy sauce
The syrup from a tin of pineapple pieces (reserve the pineapple)
1/4 cup of water
2 tblsp of corn flour

Mix the sauce ingredients. Heat a wok on high heat add the veg and noodles and slowly add the sauce,  allowing it to thicken.

To serve:

Add the fried chicken, reserved pineapple, spring onions and bean sprouts to the noodles. Serve, garnished with some spring onions.

Note: You can also add cashew nuts and fried rice vermicelli noodles for a crunchy texture.