Chinese🍜 Noodles & pasta

Singapore Chow Mein with Jimmy's Satay Sauce

Name: Singapore Chow Mein with Jimmy's Satay Sauce
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 200 g Chicken breast, sliced; 1 tsp Potato starch (for chicken); 1/3 tsp Garlic powder (for chicken); 1/6 tsp Bicarbonate of soda (for chicken); a pinch Salt (for chicken); a pinch MSG (for chicken); 2 tsp Light soy sauce (for chicken); 2 tsp Jimmy's satay oil, from top of jar (for chicken); 4-5 Prawns, shelled and deveined; ½ tsp Potato starch (for prawns); ¼ tsp Garlic powder (for prawns); a pinch Bicarbonate of soda (for prawns); a pinch Salt (for prawns); a pinch MSG (for prawns); 1 tsp Light soy sauce (for prawns); 1 tsp Jimmy's satay oil, from top of jar (for prawns); 2 pieces Ramen noodles (Lucky Boat brand, prepped); a handful Bean sprouts; ¼ Green pepper, sliced; ¼ Red pepper, sliced; ¼ Yellow pepper, sliced; 1/3 Carrot, sliced; 1/3 Onion, sliced; 1/3 tsp Aged garlic puree; 1 tbsp Jimmy's satay sauce; 1½ tsp Eastern Star curry powder; ½ tsp Salt; ½ tsp MSG; 2 tsp Sugar; 2 tsp Chinese rice wine

⏱ 30 min🍽 Serves 2

A takeaway-style Singapore chow mein made with Jimmy's satay sauce for extra peanut and shrimp paste flavour. Chicken and prawns are velveted first, then stir-fried with vegetables, egg and ramen noodles for a rich, nutty twist on the classic dish.

Adapted from a video by Ziang's Food Workshop

The GOOD FOOD Show THE BEST Singapore Chow Mein (Jimmy's Sate)

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Ingredients

Chicken breast, sliced200 g
Potato starch (for chicken)1 tsp
Garlic powder (for chicken)1/3 tsp
Bicarbonate of soda (for chicken)1/6 tsp
Salt (for chicken)a pinch
MSG (for chicken)a pinch
Light soy sauce (for chicken)2 tsp
Jimmy's satay oil, from top of jar (for chicken)2 tsp
Prawns, shelled and deveined4-5
Potato starch (for prawns)

Steps

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1
Slice the chicken breast and prepare the shelled, deveined prawns. Separately mix each with salt, MSG, bicarbonate of soda, garlic powder, potato starch, light soy sauce and Jimmy's satay oil to velvet them. Let rest for about 20 minutes, ideally in the fridge.
2
Crack an egg into a bowl, add a pinch of salt and whisk well; set aside.
3
Heat oil in a wok until it just starts to shimmer and lightly smoke, then add the chicken and quickly sear for a few seconds until browned.
4
Add the onion along with a pinch of salt and MSG, and stir-fry until it starts to take on colour.
5
Add the carrot, green/red/yellow peppers and prawns, season with a pinch of salt and MSG, and stir-fry until the prawns turn opaque.
6
Add the aged garlic puree and Eastern Star curry powder, stir-frying for about 20 seconds to release their aroma.
7
Add the Jimmy's satay sauce, adjusting the amount to taste, and stir-fry for about 10-15 seconds.
8
Add the pre-cooked ramen noodles, let them sit for a moment to soak up the sauce, then season gradually with salt, white pepper and MSG.
9
Add the sugar, then finally stir in the bean sprouts and spring onion just until combined, then remove from the heat.
10
In a separate wok, heat more oil until very hot and lightly smoking. Pour the beaten egg directly into the hot oil while stirring to create silky egg ribbons, cooking until nicely browned and nutty.
11
Return the stir-fried noodles to the egg wok, add a touch of chili flakes (optional) and Chinese rice wine, then toss everything together quickly to finish.
12
Plate up and serve — a rich, nutty Singapore chow mein with satay and shrimp paste flavour.

Singapore Chow Mein with Jimmy's Satay Sauce

Ingredients

Steps

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