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Chicken Chow Mein

Chicken Chow Mein

with Peppers and Beansprouts

Swap the takeaway for the real deal with tonight’s delicious Chicken Chow Mein. Bursting with fresh, good-for-you ingredients (lots of hidden veggies for the kids) and on the table in 35 minutes, this is a great recipe to knock together for a quick-fix family dinner. When you can get full on flavour in double quick time, you know you’re onto a winner.

Tags:
Family Friendly
Allergens:
Cereals containing gluten
Soya
Egg

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 war 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 Time35 minutes
Cooking time10 minutes
DifficultyMedium

Ingredients

serving amount

Bell Pepper

3

Spring Onion

20

Oyster Style Sauce

100

Beansprouts

25

Soy Sauce

(Contains Cereals containing gluten, Soya)

1

Easy Garlic

2

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

260

Diced Chicken Thigh

1

Tomato Ketchup

1

Ginger Puree

1

Green Pepper

(May contain Celery)

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Nutritional information

Energy (kcal)595 kcal
Energy (kJ)2489 kJ
Fat13 g
of which saturates3 g
Carbohydrate68 g
of which sugars15 g
Protein52 g
Salt5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Spoon
Medium Saucepan
Small Bowl
Knife
Grill Pan
Strainer
Shallow Dish

Instructions

Prep time
1

Put a large saucepan of water with a pinch of salt on to boil for the noodles. Remove the root from the spring onion and thinly slice, separating the white and green parts. Halve, then remove the core from the green pepper and red pepper (for 3 or 4 people) and thinly slice. Mix the oyster sauce, ketchup and soy sauce together in a small bowl.

Fry the Chicken
2

Heat a drizzle of oil in a frying pan or wok on medium-high heat. Add the chicken and season with a pinch of salt and black pepper. Cook, stirring occasionally, until browned, 6-8 mins. TIP: You may need to do this in batches - you want the chicken to brown not stew!

Cook the Noodles
3

Meanwhile, add the noodles to the boiling water and simmer until cooked, 4 mins. Once cooked, drain in a colander, pop them back into your pan and fill with cold water. TIP: This will stop them cooking anymore.

Add the Peppers
4

Once all the chicken is cooked, TIP: The chicken is cooked when it is no longer pink in the middle. Add the peppers. Stir together and cook until the peppers are softened, 4-5 mins. Add the garlic, ginger and the whites of the spring onion. Stir-fry for 1 minute, then add the sauce you made in step 1. TIP: Add 2 tbsp of water if the sauce is looking a little too thick. Stir together and bring to a simmer.

Now the Beansprouts
5

Drain the noodles in the colander and add them to the frying pan along with the beansprouts. Stir thoroughly ensuring the sauce coats all of the noodles. Cook until piping hot. TIP: If the kids don't like beansprouts, serve the chow mein after heating the noodles, then add the beansprouts to the pan, heat until piping hot again and then serve the adults.

Finish and Serve
6

Serve the chow mein in bowls with a sprinkling of the greens of the spring onion for the adults (and kids if they like them!). Enjoy!