Each month we will be posting a Recipe of the Month, taken from our fantastic Cooking for One book which is available to purchase here on our website, from a number of local stockists and shortly via Amazon.
All profits from the sale of Cooking for One will be donated to Cruse Bereavement Support whose work in supporting bereaved people is invaluable.
This month: Richard Hughes’ Chicken Chow Mein
As seen on his social media Fakeaway cooking sessions during lockdown 2020.
1 small chicken breast cut into 1cm strips
1 tbsp light soy sauce
1 tsp coconut oil
1 garlic clove, finely sliced
½ small red onion, sliced
1cm chunk fresh ginger, peeled and finely chopped
25g mangetout, cut in half lengthways
100g fresh egg noodles
1 tbsp Shaoxing rice wine or dry sherry
½ tsp sesame oil
5g cashew nuts (optional)
1 spring onion, trimmed and finely sliced
Method
Place the chicken in a small bowl and pour in half soy sauce.
Mix, and leave for 5 mins.
Heat coconut oil in frying pan or wok over a high heat. When
hot, add the garlic, red onion and ginger. Fry for 2 mins, stirring
almost constantly.
Add chicken slices and any juices left in bowl.
Keep pan on the heat; stir regularly for 3–4 mins. Tip in the mangetout and stir fry for a further minute
before adding egg noodles.
Mix everything using two wooden spoons.
Pour in rice wine; allow to bubble up and steam until almost evaporated.
Toss mixture together; remove the pan from the heat and stir in the
remaining soy sauce, sesame oil and cashew nuts (if used).
Scatter noodles with the spring onions before serving.
