| Ingrédient |
Quantité |
Calories |
| Chicken broiler, raw, meat only boneless breast |
454g |
545kcal |
| Pâtes sèches |
227g |
842kcal |
| Racine de gingembre |
6g |
5kcal |
| Ail |
6g |
9kcal |
| Sel de table |
2g |
0kcal |
| Huile végétale |
30g |
266kcal |
| Poivre noir |
2g |
5kcal |
| Oignons, oignons de printemps ou oignons verts (y compris les sommets et le bulbe), crus |
20g |
6kcal |
| Huile, sésame, salade ou cuisson |
15g |
133kcal |
| Sauce soja à base de soja et de blé (Shoyu) |
60g |
32kcal |
| Sauce, huître, prête à servir |
30g |
15kcal |
Recipe Instructions:
Ingredients:
• 8 oz chow mein noodles (or substitute spaghetti)
• 1 lb chicken breast, beef, shrimp, or tofu, thinly sliced
• 2 cups mixed vegetables (bell peppers, carrots, cabbage, broccoli)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Green onions, chopped, for garnish
Instructions:
1. Cook chow mein noodles according to package instructions. Drain and set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
4. Add sliced chicken, beef, shrimp, or tofu to the skillet. Stir-fry until cooked through.
5. Add mixed vegetables to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
6. Stir in soy sauce, oyster sauce, and sesame oil. Season with salt and pepper to taste.
7. Add cooked chow mein noodles to the skillet. Toss everything together until noodles are coated in sauce and heated through.
8. Serve chow mein hot, garnished with chopped green onions.
