Wednesday, 5 October 2016

Spicy Chicken Chow Mein

Salwaa Smith - Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
The ingredients I used were nothing fancy only what I had in the cupboards. Only thing I added that you will not have (yet) is my Cape Malay Cooking BBQ spice. This spice is very versatile, I use it for a wide range of dishes.
250g egg noodles
2 chicken breasts, cut into cubes
2 Tbsp cooking oil
2 small red onions, peeled and chopped
2 tsp Cape Malay Cooking BBQ spice
1 – 2 Tbsp chilli sauce
1 ½ cups frozen mixed vegetables
1 Tbsp Soy sauce
Salt as required
Boil the noodles according to the packet instructions. Drain; and set aside, keep warm. #capemalaycooking
Heat the oil in a wok or deep saucepan. Braise the onion for about 5 minutes. Add the cubed chicken breasts and stir fry until golden brown. Add the BBQ spice, chilli sauce and frozen mix veg, stir to combine. Cook about 10 minutes until the chicken has cooked through. Try not to add water, if you have to add little bit at a time. Add the noodles, the soy sauce and salt if necessary, stir to combine. Serve immediately. Enjoy

No comments:

Post a Comment