Meat Smoke Fire

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Meat Smoke Fire

Chow Mein

Chow Mein

Chow Mein is a simple Chinese Takeaway favourite made with noodles. It’s quick and easy to make at home. A tasty dish with tender chicken and crunchy vegetables.

Whilst we’ve used chicken, you could leave out the protein and add some extra veggies to make it vegetarian.

 

Cooking surfaces

Wok

BBQ Temperature

200°C

BBQ Temperature

Ingredients

  • 225g dried or fresh egg noodles
  • 1 tbsp + 1 tsp sesame oil
  • 100g chicken thighs, boneless and skinless
  • 2½ tbsp groundnut oil
  • 2 garlic cloves, finely chopped
  • 50g mangetout, finely shredded
  • 50g prociutto or cooked ham, finely shredded
  • 2 tsp light soy sauce
  • 2 tsp dark soy sauce
  • 1 tbsp Shaoshing rice wine (dry sherry)
  • ½ tsp ground white pepper
  • ½ tsp sugar
  • 2 spring onions, finely chopped
  • 1 tsp salt

For the marinade

  • 2 tsp light soy sauce
  • 2 tsp Shaoshing rice wine (dry sherry)
  • 1 tsp sesame oil
  • ½ tsp ground white pepper

    Equipment

    Method

     

    1. Prepare the noodles as per the instructions on the packet. Drain and put them in cold water. Drain thoroughly and toss them with 1 tbsp sesame oil. Set aside.
    2. Cut the chicken thighs into bite size portions.
    3. In a jug or small bowl, mix all the marinade ingredients together. Add the chicken and give it a good zhuzh. Leave to marinade for about 10 minutes.
    4. Set up your Big Green Egg for a direct cook with either your stainless steel grid, or preferably your EGGspander basket. You need a temp of 200°C.
    5. Add your wok to get it hot.
    6. Once your wok is hot, pour in 1 tbsp groundnut oil. Once the oil is moking add the chicken.
    7. Stir fry for about 2 minutes. Put the chicken on a plate.
    8. Add 1½ tbsp groundnut oil. Once is smoking hot, add the garlic and stir fry for 10 seconds.
    9. Add the mangetout and prosciutto and stiry fry for around a minute.
    10. Add the noodles, light and dark soy, Shaoshing wine, white pepper, sugar and the spring onions and 1 tsp salt. Cook for another 2 minutes.
    11. Put the chicken and any juices back in the wok.  Stir fry for another 3 to 4 minutes until the chicken is cooked.
    12. Add 1 tsp sesame oil, give it a good stir to combine.
    13. Remove from the heat and serve immediately.
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