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WEEK 13 MANGETOUT Chicken Chow Mein

WEEK 13 MANGETOUT Chicken Chow Mein

with Peppers and Mangetout
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
529 kcal
Protein
: 
40.6g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Egg
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

1 pot(s)

Chow Mein Paste

150 grams

Mangetout

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)

Energy (kJ)2214 kJ
Energy (kcal)529 kcal
Fat14.7 g
of which saturates3.8 g
Carbohydrate58.2 g
of which sugars11 g
Dietary Fibre2.1 g
Protein40.6 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Fill and boil your kettle.

Halve the pepper and remove the core and seeds. Slice into thin strips.

2

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.

3

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 stir-fry until the chicken is cooked and pepper tender, another 5-6 mins.

Add the mangetout to the pan for the final 3 mins and stir fry with everything else.

IMPORTANT: The chicken is cooked when no longer pink in the middle.

4

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.

5

Add the noodles and stir through until piping hot.

TIP: Add a splash of water if you feel it needs loosening up.

6

Serve the chicken chow mein in bowls. Enjoy!

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