Chicken chow mein
A tasty midweek dinner to please the whole family
- 25 minutes
- Serves 4
- 1 of 5 a day
- Kcal412
- Fat6.4g
- Salt1.2g
- Sugar9.1g
Recipe by: Zoe Griffiths
| Registered nutritionist
Ingredients
- 250g wholewheat dried egg noodles (4 x 62.5g nests or 5 x 50g nests of noodles)
- 1 tablespoon vegetable oil
- 350g skinless frozen chicken breast, defrosted, cut in half and sliced
- 1 onion, cut in half and sliced
- ½ red pepper, sliced
- 1 large carrot, cut into matchsticks
- 125g Savoy cabbage, shredded
- 125g broccoli, florets only, cut into smaller pieces
- ½ teaspoon Chinese five-spice
- 2 tablespoons reduced-salt soy sauce
Method
- Prepare the noodles according to the packet instructions.
- Heat the oil in a wok or deep, large pan on a high heat.
- Add the chicken and cook for 3 minutes, stirring constantly. Add the onion, red pepper, carrot, cabbage and broccoli then stir continuously for a further 5–7 minutes. Cook until the chicken is cooked through and the vegetables are softened but still crunchy.
- Add the Chinese five-spice and soy sauce. Stir through to mix. Turn off the heat.
- When the noodles are ready, drain them and add them to the wok, mixing thoroughly.
- Serve immediately.
Top tip
Mix up your chow mein by varying the vegetables every time you make it. Courgettes, cauliflower, green beans, leeks, mushrooms, pak choi, peas, water chestnuts, radishes, beansprouts, spring onions, kale and all types of cabbage work really well in stir-fries.
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