Chicken chow mein
Chicken chow mein
This speedy, kid-friendly supper is a great way of cramming a good variety of vegetables into one meal
- Prep: 10 mins
Cook: 10 mins
Plus marinating - Serves 4
- Easy
Ingredients
- 3 garlic cloves, crushed
- good chunk fresh root ginger, grated
- 1 red chilli, deseeded and chopped
- 1 tbsp soy sauce
- 2 tbsp tomato purée
- 2 chicken breasts, cut into chunky strips
- 3 blocks dried egg noodles
- ½ a head broccoli, broken into florets
- 3 carrots, cut into thin sticks
- 1 tbsp vegetable oil
- 300g pack beansprouts
- 3 spring onions, halved and sliced into long strips
- 1 tbsp oyster sauce
Easy Thai noodle soup for two
Boil 1 litre chicken stock. Add the garlic,
ginger and chilli, 1 tsp sugar and 2-3 tsp
Thai curry paste, depending on how spicy
you like it. Simmer for 5 mins. Add broccoli,
chopped green parts from a bunch spring
onions, the chicken and 2 blocks noodles,
Simmer for 5 mins until cooked through.
Finish with the soy sauce, a big handful
beansprouts, fresh coriander, juice 1 lime
and the white of the spring onions. Add
more soy sauce to taste, if you like.
Method
-
Mix together the garlic, ginger, chilli, soy sauce and tomato purée, then add the chicken and leave it to marinate while you prep the rest of the ingredients.
-
Boil a large pan of water, add the noodles, broccoli and carrots, then cook for 4 mins before draining.
-
Heat the vegetable oil in a wok, tip in the chicken and its marinade, then stir-fry for 4-5 mins until cooked. Toss in the noodles, vegetables, beansprouts and spring onion to warm through, then mix the oyster sauce with 2 tbsp water and stir this in just before serving.
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