Chow Mein Tagliatelle
I'm a big fan of using western ingredients in Chinese cooking. This is a fusion of Chinese-style fried noodles (admittedly already b@stardised) with Italian noodles. It may look like a lot of steps but it's a lot easier (and faster) than expected to whip up!!
Ingredients (feeds 2-4):
1 cup tagliatelle (or any other string pasta like spaghetti or fettuccine will do)
1 head round cabbage, sliced into strips
3 cups julienned carrots
1 head broccoli, cut into bite-sized florets, makes about 5 cups
500gm chicken fillet, diced and marinated for at least 3 hours (marinade recipe below)
1 head garlic, minced
3 tbsp canola oil
3 tbsp sesame oil
oyster sauce
light soy
sake
ground white pepper
1 tsp dark soy for colouring
sesame seeds to garnish
fried shallots to garnish
Chicken marinade:
1.5 tbsp light soy
1 tbsp oyster sauce
1.5 tbsp sesame oil
1 tbsp shaoxing wine
dash of white ground pepper
1 tsp sugar
Sauce for noodles (pre-mixed in a bowl):
2 tbsp oyster sauce
1.5 tbsp light soy
1 tsp sugar
2 tsp chicken bouillon powder
2 tbsp water
Directions:
1) Fry 1 tbsp minced garlic in 1 tbsp canola oil and 1 tbsp sesame oil on medium-low heat until fragrant, about 1 minute.
2) Turn heat up to medium-high and add cabbage, tossing all over until wilted, about 2 minutes.
3) Add 1 tbsp oyster sauce, 1 tbsp light soy and a dash of white ground pepper to season. Dish up and set aside.
4) Fry 1 tbsp minced garlic in 1 tbsp canola oil and 1 tbsp sesame oil on medium-low heat until fragrant, about 1 minute.
5) Turn heat up to medium-high and add carrots.
6) Add 1 tbsp oyster sauce, 1 tbsp light soy and 1 tbsp sake to season, and fry till wilted and seasoning sauce is all absorbed. Dish up and set aside.
7) In the meantime, you can start blanching the broccoli in salted boiling water, about 1 minute. Drain and set aside.
8) Also start cooking the pasta in boiling water, until about 2 minutes before its cooking time.
9) In the meantime, fry 1 tbsp minced garlic in 1 tbsp canola oil and 1 tbsp sesame oil on medium-low heat until fragrant, about 1 minute.
10) Turn heat up to medium-high and add chicken, together with 2 tbsp of its marinade.
11) Add 1 tsp of dark soy for colouring.
12) Also, at the same time in a large pan on medium-high heat, toss together the pre-cooked carrots and cabbage.
13) Add blanched broccoli.
14) Add pasta, and pre-mixed sauce for noodles, stir together until sauce is just about almost all absorbed.
15) Add chicken to toss through at the end.
16) Serve with garnish of sesame seeds and fried shallots.
Ingredients (feeds 2-4):
1 cup tagliatelle (or any other string pasta like spaghetti or fettuccine will do)
1 head round cabbage, sliced into strips
3 cups julienned carrots
1 head broccoli, cut into bite-sized florets, makes about 5 cups
500gm chicken fillet, diced and marinated for at least 3 hours (marinade recipe below)
1 head garlic, minced
3 tbsp canola oil
3 tbsp sesame oil
oyster sauce
light soy
sake
ground white pepper
1 tsp dark soy for colouring
sesame seeds to garnish
fried shallots to garnish
Chicken marinade:
1.5 tbsp light soy
1 tbsp oyster sauce
1.5 tbsp sesame oil
1 tbsp shaoxing wine
dash of white ground pepper
1 tsp sugar
Sauce for noodles (pre-mixed in a bowl):
2 tbsp oyster sauce
1.5 tbsp light soy
1 tsp sugar
2 tsp chicken bouillon powder
2 tbsp water
Directions:
1) Fry 1 tbsp minced garlic in 1 tbsp canola oil and 1 tbsp sesame oil on medium-low heat until fragrant, about 1 minute.
2) Turn heat up to medium-high and add cabbage, tossing all over until wilted, about 2 minutes.
3) Add 1 tbsp oyster sauce, 1 tbsp light soy and a dash of white ground pepper to season. Dish up and set aside.
4) Fry 1 tbsp minced garlic in 1 tbsp canola oil and 1 tbsp sesame oil on medium-low heat until fragrant, about 1 minute.
5) Turn heat up to medium-high and add carrots.
6) Add 1 tbsp oyster sauce, 1 tbsp light soy and 1 tbsp sake to season, and fry till wilted and seasoning sauce is all absorbed. Dish up and set aside.
7) In the meantime, you can start blanching the broccoli in salted boiling water, about 1 minute. Drain and set aside.
8) Also start cooking the pasta in boiling water, until about 2 minutes before its cooking time.
9) In the meantime, fry 1 tbsp minced garlic in 1 tbsp canola oil and 1 tbsp sesame oil on medium-low heat until fragrant, about 1 minute.
10) Turn heat up to medium-high and add chicken, together with 2 tbsp of its marinade.
11) Add 1 tsp of dark soy for colouring.
12) Also, at the same time in a large pan on medium-high heat, toss together the pre-cooked carrots and cabbage.
13) Add blanched broccoli.
14) Add pasta, and pre-mixed sauce for noodles, stir together until sauce is just about almost all absorbed.
15) Add chicken to toss through at the end.
16) Serve with garnish of sesame seeds and fried shallots.
Comments