POLOKWANE – Simply put, Chow Mein are Chinese stir-fried noodles. They’re easy to make and the dish is actually quite healthy with an array of fresh crunchy vegetables mixed with oriental flavours that will have you asking for more.
What’s for Dinner says you won’t need to go out and buy take-away when you have this simple Chicken Chow Mein recipe in your culinary arsenal.
Ingredients
Method
Bring a large pot of salted water to the boil and boil egg noodles for about 5 minutes or until tender then drain and set aside.
Place chicken in a bowl with the soy sauce and sesame oil and toss well.
Heat sunflower oil in a pan or wok and fry chicken until just done then remove from pan and set aside.
Add some extra oil to the pan if needed then add the onion, garlic and ginger and fry for 2 minutes.
Then add the red and yellow pepper, mange-tout and broccoli and fry for 5 minutes.
Add the KNORR Chicken Stock Pot and water and allow to steam for a few minutes.
Return the chicken to the pan together with the noodles and fry to warm through.
Add the bean sprout and spring onion and toss well to combine.
Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard
