Love chicken chow mein? You can have this tasty dish in your dinner table in just 20 mins! This classic Chinese dish is so easy, all you have to do is cook the noodles and stir fry all the ingredients together and voila! Start by mixing soy sauce, garlic and ginger in a bowl and adding the chicken to marinate for 10mins. This will give the chicken a flavoursome touch that makes all the difference. You can make this dish using beef, turkey, or even prawns – the choice is yours. It also allows you to pack as many vegetables as you like, from broccoli and carrots and mushrooms, so it’s a great way to eat all your vitamins in one go if you’ve had a busy day. This recipe makes enough for two meals, so enjoy with your other half or with a friend. If you’re flying solo for dinner, you can also save the leftovers in an airtight container for lunch the next day – it will keep for a couple of days.
- 2 chicken breast fillets, thinly sliced
- 2tsp soy sauce
- 2 cloves garlic, peeled and sliced thinly
- Grated fresh ginger
- 1/2 250g pack of egg noodles
- 2tsp vegetable oil
- 100g (4oz) broccoli florets
- 1 carrot, peeled and cut into thin strips
- 100g (4oz) mushrooms, sliced
- 1 (7oz) can water chestnuts, drained and sliced
- 75g (3oz) trimmed mangetout, halved
- 4 salad onions, sliced
- 1 cup beansprouts (optional)
- 1tbsp toasted sesame oil
- 1tbsp oyster sauce
Mix the soy sauce, garlic and ginger in a bowl. Add the chicken and marinate for 10 mins.
Cook the noodles following the pack instructions, drain and set aside.
Heat the vegetable oil, add the chicken and cook for 4-5 mins until browned. Add the carrot, mushrooms, water chestnuts, broccoli, mangetout and salad onions and stir-fry for 3-4 mins until hot.
Add the beansprouts, noodles, sesame oil and oyster sauce and stir-fry for another 2-3 mins.
Divide between bowls and serve.
Made too much? Leftovers will keep in an airtight container for a couple of days.