Recipes
Chris Bavin’s Chicken Chow Mein
Spend smart, live well with this delicious family meal as seen on the recent myLakeland Live Event, and from Chris...
Ingredients
- Pinch of Salt
- 200g dried noodles
- 1tbsp vegetable oil
- 3 boneless chicken thigh fillets (or chicken breasts), thinly sliced
- 2 carrots, thinly sliced
- 1 red pepper, thinly sliced
- 100g mangetout, thinly sliced
- 250g beansprouts
- 4 spring onions, sliced
- 1tbsp sesame seeds
SAUCE
- 2 garlic cloves, crushed
- 3cm piece fresh root ginger, grated
- 2tbsp tomato ketchup
- 2tbsp soy sauce
- 2tbsp oyster sauce
- 1tsp rice wine vinegar or white wine vinegar
Method
- Put all the sauce ingredients into a jam jar, seal and shake well to combine. Set aside.
- Bring a pan of salted water to the boil. Add the noodles and cook according to packet instructions. Drain well and run under cold water to cool. Set aside.
- Heat a wok or large frying pan on a high heat. Add the oil, then the chicken. Stir-fry for 1 min before adding the carrots and pepper. Cook for a minute then pour in the sauce. Keep everything moving in the pan to prevent it from sticking and burning. Once everything is coated in the sauce, add the mangetout, beansprouts, and cooked noodles. Cook for a further minute. You want all the veggies to remain crunchy, so take care not to overcook them.
- Serve in warm bowls and top with the sliced spring onion and sesame seeds.