This is an authentic Chinese chicken lo mein noodle dish with plenty of fresh spring onions. It also happens to be my favourite home cooked meal!
Be the first to make this!
5 skinless, bone-in chicken thighs
4 to 5 slices of fresh ginger
4 fresh mushrooms, cleaned and sliced
1 tablespoon fish sauce
1 1/2 tablespoons soy sauce
250g fine egg noodles
2 tablespoons cooking oil
1/2 red onion, finely chopped
1 tablespoon vinegar
1 tablespoon caster sugar
salt and white pepper to taste
2 spring onions, sliced
Method Prep:15min › Cook:10min › Ready in:25min
Place chicken thighs in a pot of boiling water. Add ginger, cover and simmer over medium heat for about 45 minutes. Remove and discard bones. Add sliced mushrooms and cook for 15 minutes. Season with salt and white pepper to taste.
Scoop mushroom and chicken out of stock onto a dish; marinate with 1 tablespoon of fish sauce and 1 1/2 tablespoons soy sauce; set aside.
Add noodles to the stock; cook for 4 to 5 minutes. Drain and place cooked noodles in a serving bowl.
While waiting for the noodles to cooked, fry the chopped red onion in oil over medium heat and cook until browned. Set onions aside for another use and pour the oil (with the flavour of red onion) over cooked noodles. Toss well with chopsticks. Mix in the marinated chicken and mushrooms. Add vinegar, sugar, salt and white pepper according to your taste. Sprinkle spring onions on top and serve!