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Jubilee Chow mein SERVES : 2 | PREPARATION TIME 5 MINUTES | COOKING TIME 10 MINUTES
JUBILEE CHOW MEIN These noodles represent long life and are jam packed with HRH favourite ingredients including scallops, king prawns and succulent veggies. Unlike normal chow mien ours will be served in a rich sauce which will cling to the noodles with every slurp.
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Jubilee Chow Mein SERVES : 2 | PREPARATION TIME 5 MINUTES | COOKING TIME 10 MINUTES
These noodles represent long life and are jam packed with HRH favourite ingredients including scallops, king prawns and succulent veggies. Unlike normal chow mien ours will be served in a rich sauce which will cling to the noodles with every slurp.
INGREDIENTS
RECIPE
1 Nest Thick Egg Noodles
1 Onion, thinly sliced
150g Beansprouts
1 Carrot, thinly sliced
3 Slices Ginger
2 Spring Onions, cut into 5cm lengths
1/2 Red Pepper, thinly sliced
200g King Prawns (peeled, cooked or raw)
150g Raw Scallops
100g Chicken, thinly sliced
Pinch Salt
Pinch White Pepper
Sauce Ingredients
1 tbsp Oyster Sauce
1 tbsp Light Soy sauce
1 tbsp XO Sauce
2 tsp Dark Soy Sauce
1 tsp Sugar
1 tsp Corn Flour
1/4 Cup Water
1 tsp Chicken Powder
2 tbsp Chinese Rice Wine or Dry Sherry
METHOD
Begin by rehydrating yopur noodles in boiling water for 2 minutes until tender but still with a little bite, drain and place to one side. Now pan sear your scallops and king prawns, once cooked remove from the pan and place to one side.
In a seperate bowl combine your sauce ingredients.
Now fry off your chicken along with the ginger, once caramlised and cooked through add your spring onions, onions, peppers, and carrots. Cook for 1 minute and season with a pinch of salt and pepper.
Now add your sorftened noodles, combine with your chicken and veggies. Pour in your sauce mixture ensuring you give it a stir first. Add your beansprouts and continue to stir fry on full for another 1 to 2 minutes.
Transfer to your serving plate and top with your cooked seafood.
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Hi, I'm Kwoklyn
I literally grew up in the kitchens of my parent's Chinese takeaways and restaurants.
I’m pretty sure if you cut me in half it would say “10 minute” (in a broad Chinese accent), which is pretty much what we told every customer who asked how long their order would be.
Never miss a recipe ever again by subscribing to my Newsletter, plus you can download your FREE copy of my Chinese Soul Food Cookbook
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