Panda Express Chow Mein is a popular stir-fried noodle dish made with chewy wheat noodles, cabbage, celery, onion, spring onion and aromatics tossed in a hot wok with delicious Asian sauces. It is smoky, full of flavour, easy to make in minutes and becomes a perfect accompaniment to Asian dishes like Chinese Satay Chicken or Chinese Cashew Chicken.

🥡 What is Panda Express Chowmein?

Panda Express is an American fast-food restaurant chain that specialises in American Chinese food. Some of their most popular dishes include Orange Chicken, Super Greens, Beijing Beef, Kung Pao Chicken and of course, the Panda Express Chow Mein. A wildly popular stir-fried noodle dish made with wheta noodles, onion, celery, cabbage, ginger, garlic and sauces. A homemade version tastes just like the real deal (perhaps better!) and you will absolutely love it for the following reasons

• Makes the ideal accompaniment for all your Asian stir-fried dishes
• Super easy, quick and one-wok dish
• Packed with vegetables
• Can be made ahead
• Freezes and travels well
• Perfect meal prep noodle dish

🥬 Ingredients & Substitutions

• Noodles - I use fresh chow mein wheat noodles. They only need 1-2 minutes in boiling water to cook completely. Other viable options include fresh egg noodles and fresh yaki soba noodles. You need thinner noodles for this Panda Express chow mein.
• Vegetables - The original Panda Express Chow Mein recipe has onion, celery, cabbage and spring onion. These vegetables provide texture, crunch and a bit of sweetness to the stir-fried noodles. You can add vegetables such as green capsicum, snow peas, or Asian greens to bulk up the green vegetable component of this dish.
• Ginger and Garlic - I use fresh. You can substitute with paste.
• Sauces - The sauce is savoury and sweet, comprising soy sauce, sweet dark soy sauce (kecap manis), oyster sauce and Shaoxing wine. Oyster sauce can be replaced with vegetarian oyster sauce to keep this dish strictly vegetarian.
• Oils - A neutral oil like peanut or grapeseed is used for the base stir-fry, whereas sesame oil is added to the sauce for a delicious Asian flavour.
• MSG - Monosodium Glutamate is a flavour enhancer and makes this Panda Express Chow Mein taste like the authentic restaurant version. You can skip this altogether or substitute with vegetable stock powder.
• Chicken Stock and white pepper

🔥 How to make Panda Express Chowmein?

1. Cook Chow Mein Noodles in boiling water for a couple of minutes.
2. Drain, refresh with cold water, drain completely and set aside.

3. Stir-fry the onion and aromatics in oil in a wok on high heat.

4. Add celery, cabbage and half the spring onion and stir-fry.

5. Add cooked chow mein noodles and sauce. Stir-fry for a couple of minutes.

6. Add the remaining spring onion, toss and serve hot.

🥢 Storage & Serving Suggestions

Panda Express Chow Mein Noodles will stay fresh in the fridge for up to two days. They can also be frozen in freezer-safe containers for up to two weeks. Simply thaw on the counter at room temperature for a few hours or in the microwave to eat.

Serve these noodles as part of a larger Asian banquet meal with Sticky Marmalade Chicken Wings, Smashed Cucumber Salad, Chinese Chilli Eggplant and Mushroom Ma Po Tofu.

🍜 More Noodle Recipes

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Panda Express Chow mein

Panda Express Chow Mein Noodles are a crowd favourite at the Panda Express chain of fast food restaurants. This homemade version is even better, tastes authentic and made with wheat noodles, onion, celery, cabbage, aromatics and delicious Asian sauces. Ready in minutes for a great weeknight dinner!

Course Light Meal, Mains, Stir-Fry

Cuisine American, Asian, Chinese

Keyword chow mein, chow mein noodles, panda express chow mein, panda express noodles, stir fried noodles

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Calories 277kcal

Author Sneh

Ingredients

• 300 g fresh chow mein noodles
• 1/3 cup soy sauce
• 2 tbsp Shao xing wine
• 2 tbsp oyster sauce
• 1 tsp kecap manis
• ¼ cup chicken stock
• 2 tsp sesame oil
• ½ tsp MSG
• ¼ tsp white pepper
• 2 tbsp oil
• 1 brown onion sliced
• 4 garlic cloves minced
• 2 tsp grated ginger
• 1 celery chopped
• 2 cups shredded cabbage
• ½ cup sliced spring onion

Instructions

• Cook chow mein noodles in water as per packet instructions. Drain, refresh with cold water, drain completely and set aside.
• Make the chow mein sauce by mixing soy sauce, Shao xing wine, oyster sauce, kecap manis, chicken stock, sesame oil, MSG and white pepper in a bowl.
• Heat oil in a wok on high. Add onion and saute for a couple of minutes until starting to soften. Add garlic, ginger and celery. Stir-fry for a minute until aromatics are fragrant. Add cabbage and stir-fry for 2 minutes.
• Add cooked noodles, chow mein sauce and half the spring onion. Toss and stir-fry for 2 minutes until heated through. Remove from heat, garnish with remaining spring onions and serve.

Notes

• Noodles - I use fresh chow mein wheat noodles. They only need 1-2 minutes in boiling water to cook completely. Other viable options include fresh egg noodles and fresh yaki soba noodles. If using dried noodles, try yakisoba, ramen or thin egg noodles and cook as per packet instructions. You need thinner noodles for this Panda Express chow mein. 
• Vegetables - The original Panda Express Chow Mein recipe has onion, celery, cabbage and spring onion. These vegetables provide texture, crunch and a bit of sweetness to the stir-fried noodles. You can add vegetables such as green capsicum, snow peas, or Asian greens to bulk up the green vegetable component of this dish.
• Ginger and Garlic - I use fresh. You can substitute with paste.
• Sauces - The sauce is savoury and sweet, comprising soy sauce, sweet dark soy sauce (kecap manis), oyster sauce and Shaoxing wine. Oyster sauce can be replaced with vegetarian oyster sauce to keep this dish strictly vegetarian.
• Oils - A neutral oil like peanut or grapeseed is used for the base stir-fry, whereas sesame oil is added to the sauce for a delicious Asian flavour.
• MSG - Monosodium Glutamate is a flavour enhancer and makes this Panda Express Chow Mein taste like the authentic restaurant version. You can skip this altogether or substitute with vegetable stock powder.
• Chicken Stock and white pepper - Substitute chicken stock with vegetable stock and white pepper with black pepper.

Nutrition

Calories: 277kcal | Carbohydrates: 35g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 0.5mg | Sodium: 1819mg | Potassium: 240mg | Fiber: 4g | Sugar: 5g | Vitamin A: 205IU | Vitamin C: 19mg | Calcium: 47mg | Iron: 3mg

The post Panda Express Chow Mein appeared first on Cook Republic.

If there is one thing the whole family loves, it is an Easy Chicken Dinner! Winner Winner, Chicken Dinner! Chicken recipes are versatile, easy, cheap, accessible, delicious, and crowd-pleasing. Whether it is chicken meatballs, chicken noodles, chicken curry, grilled chicken wings or chicken salad - the recipes are a lifesaver, and everyone loves them!

🐔 Why is Chicken the best protein to cook with?

Chicken is not only popular but has immense health benefits

1. It is cheap
2. It is accessible
3. It is quick to cook with
4. Lots of variety with the different cuts of chicken
5. Being a white meat, it is lighter and leaner
6. It is nutrient-dense and has the amino acids our bodies need to repair and build muscles.
7. It is an excellent source of protein, niacin, iron, phosphorus, zinc, vitamin B12 and B6.
8. 100g of chicken provides roughly 35g of protein
9. It is widely used in many cuisines and lends well to recipes from all around the world, especially in modern-day meal prepping.

🐓 Cooking With The Whole Chicken

One of the best things about cooking with chicken is that you can use all the different cuts of the meat for a variety of recipes.

• Whole - Stock, Curries, Stews
• Mince - Meatballs
• Boneless Thigh - Stir-Fries, Soups, Noodles, Burgers, Tacos
• Wings - Snacks, Light Meals
• Breast - Oven Bakes
• Drumsticks - Stews, Entrees

🔪 18 Easy Chicken Dinner Recipes to Cook Tonight!

🍗 Chinese Satay Chicken

Chinese satay chicken is a quick, delicious, restaurant-style takeaway stir-fry made of tender chicken strips stir-fried with satay sauce, vegetables and aromatics. A crow-pleasing weeknight Asian favourite for the whole family!

5 from 2 votes

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🍗 Healthier Chinese Cashew Chicken

A lighter, healthier version of delicious Chinese Cashew Chicken made with stir-fried veggies, aromatics, sauces, cashew nuts and chicken breast.

5 from 3 votes

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🍗 Chicken Fried Rice

Easy, one-wok Chicken Fried Rice is the ideal weeknight dinner. Healthier than takeout and has that authentic restaurant-taste!

5 from 1 vote

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🍗 Thai Green Chicken Curry Bake

A flavour-packed, easy, dump-and-bake weeknight dinner. This Thai Green Chicken Curry Bake is made by dumping homemade Thai green curry paste, spices, veggies, chicken, coconut milk and potatoes in a dish and baking in the oven. Just delicious!

5 from 4 votes

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🍗 Creamy Thai Chicken Noodle Salad

A fresh, healthy salad with plenty of crunch - fragrant, grilled Thai chicken, soba noodles, cabbage, capsicum, herbs and a deliciously creamy coconut based dressing. Satisfying and full of nutrients!

5 from 2 votes

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🍗 Chinese Udon Noodles

Easy, 20-min Chicken Udon Noodles stir-fried in a delicious homemade stir-fry sauce and packed with juicy chicken and loads of veggies. A great weeknight dinner recipe!

4.92 from 12 votes

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🍗 Sticky Marmalade Chicken Wings

If you have a spare jar of marmalade in your pantry, this easy weeknight chicken dinner is a winner! Marinate chicken wings in marmalade and roast in the oven until golden. It is deliciously sticky, and the Asian flavours are next-level.

5 from 1 vote

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🍗 Mexican Chicken Salad

A delicious Mexican Chicken Salad packed with succulent, grilled chicken thigh, grilled corn, sweet tomatoes, fresh lettuce and a flavour packed spicy Mexican salad dressing.

5 from 2 votes

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🍗 Sweetcorn Chicken Soup

Delicious, thick, protein-rich Indo Chinese Sweetcorn Chicken Egg Drop Soup is a great 10-minute dinner. It travels well in a thermos for packed school and work lunches.

5 from 3 votes

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🍗 Turmeric Chicken Broth

Golden, healthy and delicious; this nutritious homemade Turmeric Chicken Broth is brimming with the goodness of vegetables, ginger, garlic and fresh turmeric. Drink on its own or add to soups, curries and pasta sauces.

5 from 1 vote

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🍗 Spinach & Garlic Chicken Masala

A take on the popular Indian dish Chicken Saag, this Spinach Garlic Chicken Masala is a lighter, healthier and delicious everyday option to boost your protein and iron intake. Made in acast iron pan in just 15 minutes, it is the Indian stir-fry recipe that will become a family favourite.

5 from 2 votes

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🍗 Smoky Chicken Chimichurri Lentil Salad

Smoky roasted chicken wings and a beautiful green chimichurri and lentil salad for a delicious, light and healthy dinner.

5 from 1 vote

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🍗 Healthier Chicken Meatballs

Made lighter without cheese and dairy, these Healthier Chicken Meatballs are tender, succulent and packed with lots of flavourful herbs. With homemade marinara sauce, you can serve them as canapes for a snack. You can also toss them with pasta for a satisfying weeknight dinner

5 from 3 votes

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🍗 Easy Chicken Tikka Skewers

A handful of pantry ingredients and you can make Chicken Tikka from scratch, who would’ve thought? No store-bought pastes - just spices, lemon and yoghurt. Marinate the chicken, thread it on skewers with capsicum and onion, pop it in the oven, bake and grill, squeeze lemon and enjoy.

🍗 1-Hour Baked Chicken Biryani

If you love biryanis, this simplified oven-baked version will change your life. Try my 1-hour Baked Chicken Biryani, just dump everything in a dish and bake in the oven for the most satisfying, authentic biryani meal.

🍗 Chicken Jalfrezi

An easy Indian chicken stir-fry; Chicken Jalfrezi originates in eastern India. The dish is punctuated by chicken cooked in a screaming hot pan/wok with lots of red capsicum/bell pepper, onion and spices. It has base notes of tomato and chilli with a distinct sourness that comes from either lemon juice or vinegar.

🍗 Best Chicken Curry

I have taken my dad's famous 50-year chicken curry recipe and created an easy Oven-baked version that is to die for! Clever cooking at its finest. The oven reduces the sauce to a luscious, creamy consistency while roasting the chicken simultaneously to golden perfection.

🍗 Tandoori Chicken Bowls

Tandoori Chicken Bowls made with my secret homemade Tandoori paste. Colourful, fine-dining, restaurant-style dish made easily in the comfort of your kitchen. A really special dinner!

🧡 More Easy Chicken Recipes

The post 18 Easy Chicken Dinner Recipes For The Whole Family appeared first on Cook Republic.

This is the most delicious Mexican Chicken Salad you will make. Perfect for adding to your weekly cooking roster. Succulent, grilled chicken tossed with beans, corn, tomatoes, lettuce, avocado and a delicious spicy, smoky Mexican Salad Dressing. Topped with fresh coriander and parmesan, it is incredibly yummy warm or cold and takes only 20 minutes to make. Enjoy it with a creamy Mango Margarita on a hot summer's day! If you love fresh, flavour-packed Mexican-inspired meals, you’ll also enjoy my collection of easy Mexican recipes.

Why make this Mexican Chicken Salad?

• Perfect if you are looking for high-protein salad recipes that double as an easy lunch or light dinner.
• A great addition to your rotation of meal prep salad ideas because it stores beautifully and tastes even better the next day.
• Packed with incredible flavour
• Only takes 20 minutes to make
• Great balance of protein, carbs, good fat and fibre-rich veggies
• Delicious warm or cold
• Travels well in lunchboxes
• Can be prepped ahead

Ingredients & Substitutions

Chicken - I use boneless, skinless chicken thighs for quick chicken dinners. This cut is quite lean yet juicy. You can substitute with chicken breast.

Beans - Black beans are a staple in all my Mexican recipes. Canned black beans are convenient and readily available. If you can't find them or prefer other beans, substitute with pinto beans, black-eyed peas or kidney beans, all of which have a rich, meaty texture and flavour.

Vegetables & Herbs - This salad has the perfect mix of vegetables and herbs that are a staple of Mexican recipes - corn, avocado, cherry tomatoes, coriander, Cos lettuce and lime. You can also add some freshly chopped jalapenos or cayenne chilli if you like it spicier.

• Creamy avocado adds richness and makes this one of my favourite fresh avocado salad recipes for warmer months.
• Black beans boost fibre and protein, similar to many hearty black bean recipes that turn simple salads into satisfying meals.
• Sweet corn brings bursts of freshness often found in bright summer corn salad recipes, perfect for entertaining.

Aromatics - Spring onion and garlic add a wonderful depth of flavour.

Spices - The spice trifecta of Mexican cuisine is cumin, paprika and oregano. I always use smoked paprika as I love the hint of smokiness in my Mexican dishes. It is reminiscent of street flavours. You can substitute with sweet paprika. Ground cumin and dried oregano add body and a herbaceous earthiness to this Mexican Chicken Salad.

Finally, the Mexican salad dressing benefits with a touch of sweetness from maple syrup, a hint of acidity from apple cider vinegar and some fire and heat from Sriracha. Parmesan and a few wedges of lime rounds everything up really well.

How to make Mexican Chicken Salad?

1. Mix all ingredients for salad dressing in a bowl.
2. Add chicken and marinating ingredients to a bowl and mix well.

3. Pan-fry marinated chicken until golden and cooked through.

4. Grill corn and remove kernels into a bowl.

5. Add cooked chicken, black beans, cherry tomatoes, avocado, cos lettuce, and coriander to a bowl.

6. Add salad dressing and mix to coat everything evenly.

Serving Suggestions & Storage

Cooked and assembled Mexican Chicken Salad will stay fresh in the fridge in an air-tight glass container for up to two days. However, I would suggest adding avocado and Cos lettuce at the time of eating for maximum freshness and crunch. Serve this salad alongside one of my refreshing margarita recipes for an easy Mexican-inspired dinner spread.

Fabulous Mexican dishes and drinks to serve with this Mexican Chicken Salad on a warm day,

Watermelon Agua Fresca

Passionfruit Margarita

Salmon Burrito Bowls

More Mexican Recipes

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Mexican Chicken Salad

A delicious Mexican Chicken Salad packed with succulent, grilled chicken thigh, grilled corn, sweet tomatoes, fresh lettuce and a flavour packed spicy Mexican salad dressing.

Course Chicken, Meal Prep, Salad

Cuisine Gluten Free, Mexican

Keyword asian chicken salad, chicken and corn salad, chicken recipe, mexican chicken salad, summer salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Calories 360kcal

Author Sneh

Ingredients

For chicken

• 500 g boneless skinless chicken thigh
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp flaky salt
• 1 tbsp oil

For dressing

• 1 tbsp apple cider vinegar
• 1 tbs olive oil
• 1 tbsp Sriracha
• 1 tbsp lime juice
• 2 tsp maple syrup
• 3 garlic cloves minced
• 1 tsp smoked paprika
• 2 tsp dried oregano
• 1 tsp flaky salt

For salad

• 200 g cherry tomatoes halved
• 300 g canned black beans rinsed and drained
• 1 corn on the cob grilled and kernels removed
• 1 baby Cos lettuce end trimmed and chopped
• 1 avocado sliced
• 1 spring onion sliced
• ¼ cup packed coriander leaves chopped
• ¼ cup shaved parmesan cheese
• Lime wedges to serve

Instructions

• Cut chicken into 2-inch pieces. Add to a bowl with smoked paprika, garlic powder, cumin and salt. Mix well. Heat oil in a large frying pan and cook chicken for approximately 10-12 minutes, tossing constantly until golden and cooked through.
• Set aside to cool.
• Prepare the dressing by mixing apple cider vinegar, olive oil, Sriracha, lime juice, maple syrup, garlic, smoked paprika, oregano and salt in a lidded glass jar. Shake to combine and store in the fridge until ready to use.
• Add cherry tomatoes, black beans, corn kernels, Cos lettuce, avocado, spring onion, coriander and chicken to a large bowl. Add the dressing and toss until evenly mixed. Spoon onto a serving plate. Garnish with parmesan and lime wedges. Serve immediately.

Nutrition

Calories: 360kcal | Carbohydrates: 26g | Protein: 33g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 123mg | Sodium: 1782mg | Potassium: 838mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1856IU | Vitamin C: 20mg | Calcium: 157mg | Iron: 4mg

The post Mexican Chicken Salad appeared first on Cook Republic.

Who doesn't love a golden, crunchy Peanut Butter Cookie packed with oats, cinnamon and loads of smooth peanut butter! A perfect afternoon treat for lovers of peanut butter everywhere. Really nice with a cup of Hot Chocolate Chai.

Why make my Peanut Butter Cookies?

• High protein and fiber, packed with peanut butter and oats.
• Delicious, buttery and fragrant with cinnamon.
• Easy, one-bowl recipe.
• Lasts for days.
• Cookie dough can also be frozen to be baked later.

Ingredients & Substitutions

• Peanut Butter - You can use either smooth or crunchy peanut butter for this recipe.
• Cinnamon & Vanilla - This is the perfect combination of spices.
• Rolled oats - Great fiber packed booster for the peanut butter cookies. Adds to the texture as well.
• Brown & Granulated Sugar - A combination of these two sugars creates the perfect texture and caramel flavour for the cookie.
• Butter, Flour, Salt, Egg, Baking Powder - All the cookie-baking basics and pantry staples.

How to make Peanut Butter Cookies

Storage and Serving Suggestions

Storage - Store these peanut butter cookies in an air-tight container at room temperature for up to three days and in the fridge for up to two weeks. Cookie Dough can be cling wrapped and stored in a freezer-safe container/bag in the freezer for upto a month and can be thawed and baked later.

Serving - Peanut Butter Cookies go really well with a glass of cold milk or a cup of hot coffee or tea. You can warm up the cookies in a microwave and serve as a dessert dolloped with vanilla ice cream. You can also dip these peanut butter cookies in melted chocolate and allow to set before indulging in a chocolate-peanut treat, a la "Scorched Peanuts"; the famous Australian toffee/chocolatee bar.

More Cookie Recipes

Recipe

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Peanut Butter Cookies

Delicious and easy, one-bowl Peanut Butter Cookies packed with oats, cinnamon and loads of smooth peanut butter.

Course Baking, Cookie

Cuisine Vegetarian

Keyword breakfast cookies, high protein cookies, nut butter cookies, peanut butter cookies

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 18

Calories 174kcal

Author Sneh

Ingredients

• ½ cup butter softened
• ½ cup smooth peanut butter
• 1/2 cup brown sugar
• ½ cup granulated sugar
• 1 egg lightly beaten
• 1 teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• 1 ¼ cup plain flour
• ½ teaspoon baking powder
• ½ cup rolled oats
• Pinch of salt

US - Metric

Instructions

• Preheat oven to 180°C. Line a large baking sheet with baking paper.
• Add butter, peanut butter, sugars, egg, vanilla and cinnamon to the bowl of an electric mixer and beat until light and fluffy (couple of minutes). Add flour, baking powder, oats and salt to the bowl. Mix with a silicone spoon until it forms a dough.
• Roll the cookie dough into 1-inch sized balls and place on the prepared baking sheet 4-5 cm apart.
• Flatten cookies with a fork using a criss cross pattern.
• Bake in the preheated oven for 14 minutes. Remove and cool completely on the tray before storing in an air-tight container.

Notes

• Peanut Butter - You can use either smooth or crunchy peanut butter for this recipe.
• Rolled oats - Great fiber packed booster for the peanut butter cookies. Adds to the texture as well. You can substitute with instant oats.
• Brown & Granulated Sugar - A combination of these two sugars creates the perfect texture and caramel flavour for the cookie. You can use both or just what you have on hand.
• Cookies last for up to three days in a cool corner of the kitchen and up to two weeks in the frdige. The dough can be frozen in freezer safe bags for up to a month, thawed and baked at a later date.

Nutrition

Calories: 174kcal | Carbohydrates: 21g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 85mg | Potassium: 68mg | Fiber: 1g | Sugar: 12g | Vitamin A: 158IU | Vitamin C: 0.002mg | Calcium: 20mg | Iron: 1mg

The post Peanut Butter Cookies appeared first on Cook Republic.

Chicken Schezwan Noodles are delicious Indo-Chinese stir-fried noodles made with a bold, fiery, sweet, spicy and tangy Schezwan sauce. Perfect on their own or with a delicious bowl of steaming Indo-Chinese Sweetcorn Chicken Soup.

🥢 What are Schezwan Noodles?

Schezwan noodles are a popular Indo-Chinese stir-fry, where noodles, vegetables, and protein are tossed in a fiery, tangy Schezwan sauce. These are not to be confused with Chinese Sichuan noodles, which rely on Sichuan peppercorns and have a complex salty, sour, bitter, and smoky flavour profile. Indo-Chinese Schezwan noodles were made popular on the streets of India by the Hakka community of eastern India, cleverly blending ingredients and flavours from two distinct cuisines - Indian and Chinese. Inspired by Sichuan cuisine but bolder and brighter, Schezwan noodles were spicy, slightly sweet, sour, and irresistibly tangy. The signature Schezwan sauce is typically made from dried red chillies, ginger, garlic, soy sauce, and tomato ketchup.

🥡 Why make my Chicken Schezwan Noodles?

1. Quicker and healthier than takeout.
2. Super delicious, easy one-wok dish.
3. Great for meal-prepping. Cooked noodles will stay fresh in the fridge for up to three days.
4. Can be made ahead and frozen.
5. They reheat and travel well for packed lunches.

🧅 Ingredients And Substitutions

Chicken - Boneless, skinless chicken thigh works best in these Chicken Schezwan Noodles.

Noodles - Fresh chow mein noodles are perfect for this dish. Chow mein noodles are thinner than udon noodles and have a similar thickness to ramen or egg noodles. If using uncooked noodles, try plain Chinese instant noodles or thin egg noodles, which are available in Asian sections of supermarkets. Two 100g cakes would be the right amount for this recipe.

Soy sauce - Use light soy sauce for this dish.

Vinegar - White vinegar for the acidic tang. Indo-Chinese dishes often use white vinegar to add acidity. Do not substitute with rice wine vinegar as it changes the flavour profile.

Sriracha and Ketchup - Sriracha for heat and tomato ketchup for the tangy sweetness.

Aromatics - Fresh ginger and garlic

Vegetables - Red onion for the base, cabbage and spring onion for texture.

Herbs - Fresh coriander is a key ingredient of Indo-Chinese cuisine. Don't skip this herb for that true, authentic Indo-Chinese taste.

🔪 How to make Chicken Schewan Noodles?

1. Cook noodles as per packet instructions.
2. Marinate the chicken with egg, soy sauce, cornstarch and chilli flakes.

3. Mix the chicken with the marinade and allow it to rest.

4. Heat oil in a hot wok and add the chicken to the wok.

5. Stir and fry chicken on high heat until almost cooked through and golden.

6. Remove the chicken to a bowl.

7. Stir-fry onion, ginger and garlic in oil in a hot wok.

8. Add cabbage and spring onion and stir-fry briefly.

9. Add chicken and noodles to the wok.

10. Add Schezwan sauce and stir-fry for a couple of minutes, tossing to coat everything evenly.

🍽️ Serving Suggestions and Storage

Serve these delicious Chicken Schezwan Noodles with more Indo-Chinese Dishes like

Tomato Egg Drop Soup and Veg Manchurian.

These Chicken Schezwan Noodles will stay fresh in an airtight container in the fridge for up to three days. They also freeze well and can be stored in the freezer in freezer-safe containers for up to a month. Simply reheat in the microwave and serve.

💛 More Indo-Chinese Recipes

Recipe

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Chicken Schezwan Noodles

Course Chicken, Dinner, Lunch, Main Course, Noodles

Cuisine Chinese, Indo-Chinese

Keyword chicken schezwan noodles, easy dinner recipe, indo chinese noodles, indo chinese recipe, schezwan sauce, stir fried noodles, stir-fry dinner

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Calories 515kcal

Author Sneh

Ingredients

chicken

• 500 g boneless chicken thigh diced into 2-cm pieces
• 1 egg whisked
• ½ tsp red chilli flakes
• 2 tbsp soy sauce
• 2 tbsp cornstarch

stir-fry sauce

• 1 tbsp soy sauce
• 1 tbsp white vinegar
• 2 tbsp Sriracha
• 1 tbsp tomato ketchup
• 3 tsp raw sugar
• ¼ tsp white pepper
• ½ tsp red chilli flakes

noodles

• 280 g fresh chow mein noodles
• 2 tbsp oil
• 1 red onion halved and sliced
• 1 cup shredded cabbage
• 4 spring onions sliced (white and green)
• 4 garlic cloves minced
• 1 teaspoon grated ginger
• ½ teaspoon MSG (monosodum glutamate/ajino moto), optional
• ¼ cup coriander chopped

Instructions

• Add chicken, egg, red chilli flakes and cornstarch to a large bowl and mix well.
• To make the stir fry sauce, add soy sauce, white vinegar, Sriracha, ketchup, sugar, white pepper and red chilli flakes to a bowl and mix well.
• Heat fresh noodles in a pot of boiling water as per the packet instructions. Drain and set aside.
• Heat one tablespoon oil in a large wok on high. When smoking, add marinated chicken. Stir-fry for 4-5 minutes, tossing constantly until chicken is seared and almost cooked through the middle. Remove and set aside.
• Add the remaining oil to the wok. Add onion and stir-fry for a minute until onion is glazed. Add cabbage, spring onion, garlic and ginger. Cook for 1-2 minutes until fragrant. Add cooked noodles, chicken and MSG if using. Add the stir fry sauce. Stir-fry for 2-3 minutes, tossing constantly until mixed well and heated through. Test to check if chicken is thoroughly cooked.
• Remove from heat, add coriander and mix well. Serve immediately.

Notes

1. Chicken - Boneless, skinless chicken thigh works best in these Chicken Schezwan Noodles. You can use chicken breast fillets or tenderloins as a substitute.
2. Noodles - Fresh chow mein noodles are perfect for this dish. Chow mein noodles are thinner than udon noodles and have a similar thickness to ramen or egg noodles. If using uncooked noodles, try plain Chinese instant noodles or thin egg noodles, which are available in Asian sections of supermarkets. Two 100g cakes would be the right amount for this recipe.
3. Soy sauce - Use light soy sauce for this dish.
4. Vinegar - White vinegar for the acidic tang. Indo-Chinese dishes often use white vinegar to add acidity. Do not substitute with rice wine vinegar as it changes the flavour profile.
5. Herbs - Fresh coriander is a key ingredient of Indo-Chinese cuisine. Don't skip this herb for that true, authentic Indo-Chinese taste.
6. Storage Suggestion - This will keep fresh in the fridge in an air-tight container for up to three days. It can be frozen for up to one month.

Nutrition

Calories: 515kcal | Carbohydrates: 35g | Protein: 26g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 1500mg | Potassium: 412mg | Fiber: 3g | Sugar: 6g | Vitamin A: 483IU | Vitamin C: 16mg | Calcium: 41mg | Iron: 3mg

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Salmon Crudo is the quintessential summer appetiser, a bright, fresh, raw-fish dish made with sashimi-grade salmon, pickled shallots and a citrus dressing bursting with orange and lemon. It takes 20 minutes to make and adds a wow factor to your gatherings and parties!

🇮🇹 What is Crudo?

Crudo is Italian for "raw" and typically refers to a cold appetiser dish made from sashimi-grade, thin slices of raw fish or seafood dressed with citrus, olive oil, and seasonings. It is quick and easy to put together and has that wow factor for entertaining.

🍋 Why you'll love this Salmon Crudo?

1. Takes only 20 minutes to prepare.
2. Made with everyday, easily accessible ingredients.
3. It is fresh, flavourful and a lovely palate cleanser at the start of a meal.
4. Looks elevated and beautiful, perfect for dinner parties and entertaining.

🐟 Ingredients

Salmon - Buy the freshest sashimi-grade, boneless salmon fillet from your fishmonger on the day of preparation and serving. Chill salmon fillet in the freezer for 40-60 minutes before prep, to ensure easy cutting and clean slices.

Citrus - A combination of lemon and orange makes for a wonderful citrus dressing that balances sour and sweet notes. You can use just lemon if you prefer.

French Shallots - These are the small pink shallots with a mild onion taste that are great pickled and added to salads. You can substitute with red onion.

Olive Oil - Use a cold-pressed olive oil with a deep green colour and robust taste.

Garlic, salt and pepper.

🔪 How to make Salmon Crudo?

1. Place sliced French shallots in a glass bowl.
2. Add vinegar, salt and pepper to pickle them until they are a deep pink colour, approximately 10 minutes. Rinse and drain.

3. Add lemon and orange zest, lemon juice, garlic and olive oil to a bowl.

4. Mix the marinade, strain through a sieve and set aside.

5. Season the marinade.

6. Using a sharp knife, cut the chilled slab of salmon into 1/2 cm-thick slices, wiping the blade between slices.

7. Assemble salmon slices on a shallow, rimmed serving plate.

8. Top with pickled shallot and capers. Drizzle dressing, garnish with dill and serve immediately.

🍽️Serving Suggestions

This Salmon Crudo is best served with plain crackers or a delicious Focaccia bread.

This dish cannot be prepped ahead or stored in the fridge or freezer. For health reasons, it must be prepped and consumed while it is still fresh.

❤️ More Crudo And Ceviche Recipes

Recipe

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Print

Salmon Crudo

This Salmon Crudo is a beautiful, easy and quick cold appetiser dish of raw sliced fish and a citrus dressing. Perfect for a hot summer's day or an Italian-inspired al fresco lunch with friends.

Course Appetizer, Canape, Party, Quick, Seafood

Cuisine Christmas, Dairy Free, Gluten Free, Italian, Summer

Keyword cold dish, crudo, italian appetiser, raw dish, salmon crudo, sashimi

Total Time 20 minutes minutes

Servings 4

Calories 189kcal

Author Sneh

Ingredients

For the pickled shallots

• 1 French shallot thinly sliced
• 2 tablespoons white vinegar
• ¼ teaspoon flaky salt
• 1/8 teaspoon black pepper

For the crudo dressing

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 garlic cloves minced
• ½ teaspoon flaky salt
• ¼ teaspoon black pepper
• Zest of 1 lemon
• Zest of 1/2 orange

For the crudo

• 250 g salmon fillet sashimi grade, boneless and skinless
• 1 tablespoon capers to serve
• 2 teaspoons fresh dill to serve

Instructions

• Place the salmon fillet in the freezer for 20 minutes to firm up.
• To make the pickled shallots, add French shallots, vinegar, salt and pepper to a bowl. Mix gently and setaside for 10 minutes. Rinse and drain.
• To make the crudo dressing, add olive oil, lemon juice, garlic, lemon and orange zest, salt and pepper to a small bowl and mix well. Allow to steep for 20 minutes to develop the flavours. Strain using a sieve and discard the solids.
• Remove salmon from the freezer and cut into 1/2cm thick slices using a sharp knife, wiping the blade between slices.
• Arrange salmon slices on a large serving plate. Top with shallots, capers and dill. Drizzle the crudo dressing evenly. Serve with thinly sliced baguette.

Notes

Crudo Dressing - This can be prepared up to a week in advance and stored in the fridge.

Salmon - Ensure that your salmon fillet is sashimi-grade, boneless, skinless and freshly sourced on the day of serving. Chill in the freezer for 40-60 minutes to ensure easy, clean slices.

French shallot - These are small, pink, and resemble an onion. They have a sweeter, milder taste and are great for instant pickling or adding raw to dishes. You can substitute with red onion.

Serving & Storage - The salmon crudo must be prepped and served fresh on the day. As this is a raw fish dish, freshness is of the utmost importance for health reasons.

Nutrition

Calories: 189kcal | Carbohydrates: 5g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 34mg | Sodium: 534mg | Potassium: 348mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg

The post Salmon Crudo appeared first on Cook Republic.