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• Chicken Noodles
• Sweet & Sour Chicken

Its upto you what meat you use or if you use it at all. Vegetable chowmein with a dash of sesame oil will taste equally good. Serve it with a gravy item and wow your audience with this delectable and beautiful recipe. Yes beautiful…when you give the finishing touches with sesame seeds, you will remember what I said

Egg noodle – 1 packet of 100 gms
Chicken breast – shredded finely – 100 gms
Broccoli florets – 60 gms
Garlic flake – 1 No. (sliced)
Ginger – 1 inch piece – finely chopped
Onion – 1 No sliced
Mushrooms – 5-6 Nos cut length wise
Capsicum (bell pepper) – 1 no diced
Baby corn – 4-5 Nos halved lengthwise
Cornflour – 1 tsp dissolved in 1.5 tsp of water
Red wine / sherry – 1 tbsp
Soy sauce – 1 tbsp
Sesame oil – 1 tsp
Salt and pepper for seasoning
Roasted sesame seeds – 1 tbsp
Sunflower oil – 1 tbsp

1. Boil noodles in boiling salted water till tender. You can add oil so that the noodle doesn’t stick to each other. Drain and keep aside.
2. Blanch broccoli florets in boiling salted water for about 2-3 minutes then drain.
3. Heat oil in a wok and add garlic, ginger, chicken and onion and stir fry for 2 minutes until the chicken strips are sealed and onions are tender.
4. Now add broccoli, mushrooms and capsicum and stir fry for another 2 minutes
5. Mix cornflour paste with red wine, and soy sauce and tip it into the wok
6. Add drained noodles and sesame oil.
7. Add seasoning and stir thoroughly
8. Sprinkle over sesame seeds and serve hot this gorgeous looking Chicken / Vegetable chowmein

Tip: to make it look more colorful, use a red capsicum (bell pepper). Red along with green broccoli and cream babycorn looks stunning!

Till next time…..happy cooking!

Learn How To Cook Low Fat & Low Carb Chinese Food From Master Chef W/ 40 Years Of Cooking Experience!!