
Recreate this classic Chinese noodle dish in less time than it takes for you to decide what you want for dinner. Containing two of your five-a-day, requiring minimal washing up, and on the table in 20 minutes, for a quick-fix dinner that delivers on taste and time, this recipe is about to shoot to the top of your recipe leader board. We’ll send your compliments to the chef!
1
Chow Mein Paste
150
Green Beans
260
Diced Chicken Thigh
2
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
1
Chow Mein Garnish
1
Green Pepper
(May contain traces of: Celery)
25
Ketjap Manis
(Contains: Soya)

Fill and boil your kettle. Halve the pepper and remove the core and seeds. Slice into thin strips. Trim the green beans then chop into thirds.

Add the noodles to a saucepan, cover with boiling water and pop on medium high heat. Simmer until tender, 4 mins. Drain in a colander, drizzle with oil and set aside.

Meanwhile, heat a splash of oil in a large frying pan on high heat. Add the diced chicken, season with salt and pepper and stir-fry until golden, 4-5 mins. Add the pepper and green beans. Stir-fry until the chicken is cooked, another 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Lower the heat to medium, stir in the ketjap manis, 1 tbsp water per person, the chow mein paste and garnish. Stir-fry for 1 minute to dissolve.

Add the noodles and stir through until piping hot. TIP: Add a splash of water if you feel it needs loosening up.

Serve the chicken chow mein in bowls. Enjoy!