Chinese Chow Mein Flying Noodles

Chinese Chow Mein is amazing, but this one is just mystifying...

Done in 25 minutes

Serves 4

Dish by Ori Goldberg

Ingredients

Everything you'll need:

4 egg noodle nests

600gchicken breasts, sliced

3garlic cloves, minced

3spring onions, sliced

handful of bean sprouts

4shiitake mushrooms, sliced

1 tbspsoy sauce

1 tbsp cooking wine

2 tspmsg

1 tspgochujang

We're uncovering the secretes behind this trending dish, and making a deliciously sweet and salty chicken chow mein inspired sauce, turning a takeaway classic into the craziest show stopper!

Method

This is super simple! Cook your noodles normally, in slightly salted water, and once cooked drain and wash in cold water.

Take chopsticks and start wrapping the noodles around the ends of the chopsticks. Whilst doing this heat up some vegetable oil on medium heat till hot.

Dunk the noodles into the hot oil, holding the noodle wrapped chopstick over. Using a ladle, pour the oil over the noodles, and after a while, they will become hard and crispy, and hold their shape!

To make the sauce, fry sliced chicken pieces in a very hot wok with oil, followed by salt and pepper, along with garlic and spring onion. This this, add the bean sprouts and mushrooms, followed by soy sauce, cooking wine, msg and some gochujang.

Place in your favourite bowl, pour the sauce over the crispy noodles, and enjoy!

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!