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Chicken chow mein

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Our guilt-free take on this classic is low in saturated fat, sugar and salt, and gives you two of your five a day.
Serves
3
Prep
10 minutes
Cook
15 minutes
Each 444g serving contains (excludes serving suggestion)
KCal
417
Carbs
42.3g
Fibre
7.9g
Protein
38.1g
Fat
8.9g
Saturates
1.30g
Sugars
6.2g
Salt
0.80g
Portion Fruit & Veg
2
Ingredients
Ingredients
dash sunflower oil
1 onion, halved and thinly sliced
2 chicken breasts, shredded into 4cm-long strips
1 carrot, cut into 2cm-long matchsticks
125g shiitake mushrooms
1 courgette, cut into sticks100g frozen soya beans, defrosted
2 tsp Chinese five-spice
2 tsp reduced-salt soy sauce
2 cloves garlic, crushed
300g pack ready-cooked egg noodles
Method
  1. Add the sunflower oil to a large pan or wok, then add the onion and cookfor 2 minutes.
  2. Next, add the chicken and stir constantly for 3-4 minutes, making sure the pieces don't stick together.
  3. Add the carrots, mushrooms and courgette. Cook for a further 3-4 minutes, again, stirring constantly.
  4. Next, add the soya beans, Chinese five-spice, soy sauce, garlic and noodles.
  5. Mix well for another 3-4 minutes until the noodles are hot through.
Chefs tips
  • For a gluten-free alternative, use rice noodles and gluten-free tamari.
  • Go veggie by using marinated tofu pieces instead of chicken.
  • Shiitake mushrooms are a natural flavour enhancer and far healthier than the monosodium glutamate used in many Chinese takeaways.¬†
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