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Cheeky Chicken Chow Mein

Cheeky Chicken Chow Mein

with Oyster Sauce and Water Chestnuts

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Chicken Chow Mein is a classic dish that has been adopted around the world. Chow Mein simply means ‘fried noodles’ and the dish can be interpreted according to your taste. The trick with this dish is to reserve half a cup of the salted water in which you cooked the noodles and broccoli. Right at the end you’ll add it into the pan to loosen up your noodles and create a delicious sauce. Yum!

Tags:HealthyLactose FreeSpicyFamily Friendly
Allergens:Cereals containing glutenSoyaEggMolluscs

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit(s)

Broccoli

3 unit(s)

Garlic Clove

2 tsp

Red Chilli

2 unit(s)

Carrot

3 unit(s)

Spring Onion

1 tin(s)

Water Chestnuts

5 unit(s)

Chicken Thigh

1.5 tbsp

Ginger

1.5 tbsp

Soy Sauce

(ContainsCereals containing gluten, Soya)

½ unit(s)

Tomato Passata

3 unit(s)

Noodles

(ContainsCereals containing gluten, Egg)

2 tbsp

Oyster Style Sauce

(ContainsSoya, Molluscs)

1 unit(s)

Beansprouts

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2092 kJ
Energy (kcal)500 kcal
Fat6.0 g
of which saturates2.0 g
Carbohydrate82 g
of which sugars0.0 g
Protein31 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Bowl
Pot
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Separate the broccoli florets from the stalk and cut them in half. Peel and finely chop your garlic and finely chop the chilli. Peel and chop your carrots into thin matchsticks and chop up your spring onions. Cut the water chestnuts in half widthways and cut the chicken into bite-sized pieces.

2

To peel ginger simply hold it in one hand and peel off the skin using the edge of a spoon. Now chop up the ginger really finely. Boil a large pot of water in preparation for your noodles.

3

LH: Mix the garlic, soy sauce and ginger in a bowl. Add in 1 tsp of diced red chilli (or more if you like it hot) and the tomato passata. Pour the mixture over the chicken and leave it to marinate for a bit.

4

Boil the noodles and broccoli with ½ tsp of salt for 4 mins. Once they are cooked, drain but reserve half a cup of noodle water. Put the noodles and broccoli back in the pot and cover with cold water.

5

Heat 2 tbsp of olive oil (or peanut oil if you have some) in a non-stick frying pan on high heat. When it’s very hot add the chicken in two batches and remove from the pan. Add the carrot sticks to the pan and when fried off, return the chicken to the pan.

6

Drain and add in the noodles and broccoli, and a dash of the noodle water (to loosen the noodles). Toss in the oyster sauce, spring onions, water chestnuts and half the beansprouts. Toss everything together for a minute to thoroughly coat the ingredients in the sauce.

7

To serve, simply pile the noodles into bowls and sprinkle a few more beansprouts on top.