This recipe for chicken chow mein mixes the noodles with the chicken and vegetables for a healthier chicken chow mein.

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•           1 lb (500 g) boneless chicken breast, cut in thin strips

•           1 tablespoon soy sauce

•           1/4 salt

•           1 tablespoon cornstarch

•           1 lb Chinese-style steamed noodles

•           1 1/2 cups Chicken Stock

•           ¼ cup (half onion) thinly sliced onions

•           1/2 cup Shredded cabbage

•           1 small carrot thinly sliced

•           3 large dried Chinese mushrooms, soaked and thinly sliced or from a can

•           2 green onions, cut into 1-inch pieces

•           2 teaspoons sesame oil

•           3 cups bean sprouts, tightly packed


Combine chicken and marinade ingredients (soy sauce, salt and cornstarch), mix well and set aside.

Blanch noodles in large amount of boiling water with salt for 3 minute or as per package instructions.

Drain well and cool slightly. Meanwhile, heat wok over high heat, add stock and bring to boil. Add ginger, onions, carrots, Chinese cabbage and mushrooms and cook for 1 minute. Add chicken and cook for 2 minutes. Stock should thicken slightly. Add flowering chives or green onions and sesame oil; stir to mix for 1 minute. Add noodles, bean sprouts and mix together.  Remove from heat.

Serves 4.

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