Slimming chicken chow mein

    25 min

    This dish has been tweaked from a traditional recipe from China. It's not smothered in soy sauce as the Chinese prefer, but who's stopping you from smothering it in soy sauce, if you wish?


    Cornwall, England, UK
    41 people made this

    Serves: 3 

    • 225g chicken breast fillets
    • 1 tablespoon sunflower oil
    • 100g medium egg noodles
    • 90g onion, thinly sliced
    • 2 garlic cloves, thinly sliced
    • 175g bean sprouts
    • 175g mange tout, topped and tailed
    • 1 teaspoon ground ginger
    • 1 teaspoon Chinese five spice powder
    • 2 tablespoons dark soy sauce

    Prep:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Fry the chicken in a frying pan with a little of the oil. Once cooked (or almost cooked), cut up into small chunks and set aside for a moment.
    2. Cook the noodles according to pack instructions.
    3. Meanwhile, heat the remaining oil in the frying pan. Stir-fry the onion and chicken over a high heat for 2 to 3 minutes.
    4. Add the garlic, bean sprouts, mange tout, ginger and five spice powder, and continue to stir-fry for another minute.
    5. Drain the noodles well and add to the frying pan, alongside the soy sauce.
    6. Stir-fry for another 2 minutes. Serve immediately.

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