
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 unit(s)
Bell Pepper
1 pot(s)
Chow Mein Paste
150 grams
Green Beans
260 grams
Diced British Chicken Thigh
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
1 pot(s)
Chow Mein Garnish
25 grams
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 for 4 mins.
Drain, drizzle with oil and set aside.
Meanwhile, heat a splash of oil in a large frying pan on high heat.
Add the chicken and stir-fry until golden, 4 mins.
Add the pepper and green beans.
Stir-fry until the chicken is cooked, another 7-8 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.
Serve the chicken chow mein in bowls. Enjoy!