Chicken chow mein


Chicken chow mein

Chicken chow mein
Chicken chow mein

You won’t need salt and pepper to season this dish, but you can add an extra splash of soy sauce, if you prefer a saltier flavour.


SERVES 4 – 30 minutes

– 3 garlic cloves, crushed.

– finger-sized knob ginger, grated.

– 1 red chilli, deseeded and chopped.

– 1 tbsp soy sauce.

– 2 tbsp tomato purée.

– 2 chicken breasts, cut into chunky strips.

– 3 blocks dried egg noodles.

– ½ broccoli head, broken into florets.

– 3 carrots, cut into thin sticks.

– 1 tbsp vegetable oil.

– 300g pack beansprouts.

– 3 spring onions, halved and sliced into strips.

– 1 tbsp oyster sauce.


Step 1:
Mix together the garlic, ginger, chilli, soy sauce and tomato purée, then add the chicken and leave to marinate while you prepare the rest of the ingredients.

Step 2:
Boil a large pan of water, add the noodles, broccoli and carrots, then cook for 4 minutes before draining.

Step 3:
Heat the oil in a wok, tip in the chicken and its marinade, then stir-fry for 4–5 minutes until cooked. Toss in the noodles, vegetables, beansprouts and spring onions to warm through. Mix the oyster sauce with 2 tablespoons water and stir this in just before serving.

Note : PER SERVING 545 kcals, protein 33g, carbs 80g, fat 12g, sat fat 1g, fibre 7g, sugar 12g, salt 1.98g

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