Or as it said in the Tesco leaflet, Chicken and Prawn Chow Mein.
I picked up the February/March free recipe booklet when I went shopping last week and left it in the living room. One of the guys I live with, M, decided that the recipe was simple enough and we ought to try it out. There’s only three of us in the house and the recipe said it served four to six, but we eat a lot.
The recipe below is what we did, which is a slight adaptation from the original as we weren’t able to get exactly the same ingredients. Amazingly, it all only cost us just under £10, which is far less than what we’d pay at the local Chinese takeaway.
Chicken and Prawn Chow Mein
(Adapted from Tesco Real Food February/March 2013)
Serves: 4 people
Egg noodles (we used Sharwood’s medium egg noodles, one nest per person)
Sunflower oil, for frying
1 tbsp light soy sauce
1/2 tsp toasted sesame oil
1 tbsp soft light brown sugar
500 g chicken thigh fillets, sliced into thin strips
150 g prawns (you can use raw but we used cooked for convenience)
approx. 200g bean sprouts
One small to medium carrot, thinly sliced
1 inch piece ginger, peeled and thinly sliced
2 cloves garlic, peeled and chopped
1 small bunch spring onions, finely chopped
2 x 120 g packets of Blue Dragon Chow Mein Stir Fry Sauce
Mix the light soy sauce, sesame oil and sugar in a bowl. Add the chicken to the mixture and coat the meat well, rubbing the sauce into the meat. Leave to rest for as long as it takes to chop the ginger, garlic and spring onion (although for best results, leave to marinade for at least 30 minutes).
Cook the noodles according to pack instructions, draining well when cooked.
Heat a large pan or wok on a high heat. Add some oil, and when the oil is smoking, brown the chicken well (this takes about 2-3 minutes). Set the chicken aside.
Quickly fry the ginger, garlic and spring onion, till the garlic has softened. Put the chicken back into the pan, followed by the carrots, bean sprouts and prawns. Fry till the prawns have warmed through and the chicken is cooked, constantly turning the ingredients in the pan.
Add the stir fry sauce and the noodles. Toss carefully to ensure all the noodles are evenly coated in the sauce.
Just to mention that we liked the carrots crunchy, but you are welcome to blanch them before frying if you prefer them a bit softer. Another important note is that the chicken is fine without the marinade (it was not in the original recipe). However, one of my Chinese friends cooks all her meat with that marinade and I think it does add an extra dimension to the flavours.
Also, a little drizzle of chilli oil definitely livens up this dish.
This was possibly one of the best group dinners that we’ve made and all together it took under half an hour to put together. This has definitely changed our minds about ordering takeaways when all we really want is a big bowl of warm noodles; all the other stuff is ordered purely out of habit.