VE 2020 Chicken thigh Chow Mein//VE 2020 Chicken breast Chow Mein
with Peppers and Green Beans
- Wheat
- Cereals containing gluten
- Egg
- Soya
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!
Ingredients
240 grams
Diced British Chicken Breast
1 pot(s)
Chow Mein Paste
80 grams
Green Beans
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
1 pot(s)
Chow Mein Garnish
1 unit(s)
Bell Pepper
25 grams
Ketjap Manis
(Contains: Soya)
Nutrition Values
Cooking Steps
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!
Step 3 MOD: If you've chosen to receive diced chicken breast instead of diced chicken thigh, just cook it the same way the recipe tells you to cook the diced thigh in the step above and in the rest of the recipe.
