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  3. NoChicken Chunks Chow Mien
  1. Recipes from around the world made by Chefs for Chefs

NoChicken Chunks Chow Mien

Designed for professional chefs, check out this NoChicken Chunks Chow Mien recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Professional Teriyaki Sauce, Knorr Professional Vegetable Bouillon Powder and The Vegetarian Butcher NoChicken Chunks.

NoChicken Chunks Chow Mien – - Recipe

Ingredients

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Sauce:

Vegetables:

  • Oil
  • White onions, sliced 120.0 g
  • Garlic cloves, minced 30.0 g
  • Shiitake mushrooms 150.0 g
  • Sugar snap peas, blanched 150.0 g
  • Broccoli raab, blanched 200.0 g
  • Paksoi, sliced diagonally into 1 inch segments 200.0 g

Garnish:

  • Sesame seeds toasted 10.0 g
  • Spring onions, finely sliced 50.0 g

Preparation

  1. Sauce:

    • To make the sauce, combine all the ingredients in a sauce pot and bring to a simmer. Taste and adjust seasoning.
    • Preheat oven to 200°C.
    • Slice The Vegetarian Butcher NoChicken Chunks into halves, blanch and toss them into a small amount of the sauce, drizzle with oil and cook them in the oven for 5-7 minutes or until they have slightly caramelized to give them a roasted flavour. Set aside until ready to use.

  2. Vegetables:

    • Heat a wok over medium to high heat. Add oil to the wok and quickly stir-fry the onions and garlic.
    • Add the rest of the vegetables and season with Knorr Professional Vegetable Bouillon Powder and pepper. Taste and adjust seasoning. Set aside.
    • Cook the udon noodles by blanching it in boiling water. Strain and transfer to a food pan.
    • To assemble the dish in a food pan for large quantity service: Toss the noodles with enough sauce to coat the strands.
    • Add The Vegetarian Butcher NoChicken Chunks and the vegetables to the noodles. Toss to combine. Taste and adjust seasoning.

  3. Garnish:

    • Transfer to a serving dish and garnish with toasted sesame seeds and spring onions.
    • The noodle dish can be held in the warmer before serving. Garnish upon serving.
    • Vegetables can be substituted with other variants like Chinese cabbage, sprouts, pearl mushrooms or beans.
    • Noodles can be substituted with other variants such as soba (buckwheat) or any other wheat noodle.

  4. Chef’s Tip:

    • As this recipe is prepared in large quantities, the procedure calls for a combi-steam oven instead of directly stir-frying using a wok.
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