I’m going retro this week (wait until you see the sweet post on Thursday!). This westernised Chinese classic was a dinner staple for many families in the 70′s and 80′s. It’s a great family meal, tasty, packed with vegetables and quick to make too. Most old school chow mein recipes contain a packet of chicken noodle soup or an artificial enhancer of some sort. Karen Martini inspired me with a fresher version, which tastes so much better than any other I can remember.
I can think of many retro recipes such as apricot chicken, filled vol au vents and beef wellington. Many of which are full of processed ingredients. Tell me your favourite retro dish and I’ll do my best to come up with a fresher, modern version.
3 tbs rice bran oil or olive oil
500g chicken mince
1 heaped tsp Chinese five-spice powder
1 brown onion, halved and sliced into thin rings
4 cloves garlic, finely chopped
50g fresh ginger, peeled & grated
1/4 savoy cabbage, very finely shredded
1.5 tbs oyster sauce (Panda brand)
100ml light soy sauce
1/2 cup frozen peas
100g vermicelli noodles, soaked in boiling water for 2 minutes
4 spring onions, chopped
2 green chillies, chopped (optional)
Heat oil in a large wok or fry-pan and saute chicken mince on a medium heat until golden (about 5 minutes), breaking up clusters as you go.
Add the five spice and stir. Add the onion, ginger and garlic and stir to mix. Add the cabbage and add 1/2 cup hot water. Stir through the oyster sauce and soy sauce. Add peas and drained noodles and stir again and serve topped with spring onions and green chillies.