Chicken chow mein

Recipe uploaded by

Sara Buenfeld

8 ratings

Recipe by Sara Buenfeld

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1. Use a potato peeler to remove the skin from the ginger. Discard skin, then carefully grate 1 tbsp from the root. Put in a bowl, crush in the garlic, and add the ketchup, oyster sauce, soy sauce and 3 tbsp water. Stir.
2. Use a sharp knife to cut the pepper into quarters on a board. Remove the seeds and stalk, then slice diagonally into strips. Cut the ends from the spring onions, and cut the green and white of the onion lengthways. Open the bag of beansprouts. Cut the chicken into bite-size pieces.
3. Boil a large pan of water on the hob. when the water is boiling, drop in the noodles, turn off the heat and set the timer to 4 mins. when the time is up, drain in a colander or a large sieve in the sink. ask an adult to help you.
4. With everything prepared, you can now start cooking. Heat the wok - it's hot enough when it starts to smoke. add the oil and chicken. Use a wooden spoon to keep moving the chicken around the wok until it is half white, half pink. add the pepper and stir-fry for a further 1 min.
5. Pour the sauce into the wok and stir well until bubbling.
6. Add the noodles, beansprouts and spring onions a handful at a time, then toss into the sauce until it is well coated, stirring constantly until the beansprouts wilt. Serve in bowls - an easy way is to use tongs.

Latest comments and suggestions

• Viv1945

  23 September 2008

  Viv1945 commented on this recipe

  Doesn't say how many it serves ?

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• pauline

  23 September 2008

  pauline rated and commented on this recipe

  

  Usually it is 1 noodle nest per person, this could serve 2 people depending how big a serving u want. You could add some mushrooms to make it go further.

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• Rog

  26 September 2008

  Rog rated and commented on this recipe

  

  I enjoyed this. I used two noodle nests and cooked it for two people. It was just about the right amount.

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• Beth

  01 October 2008

  Beth rated and commented on this recipe

  

  Thought it was nice - quite a lot of noodles though using 3 nests - would use two in future. Like the idea of adding mushrooms.

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• Frantic Flapjack

  03 October 2008

  Frantic Flapjack rated and commented on this recipe

  

  Did this for 4 people and used 4 nests of noodles. Plenty for a light dinner. Very quick and tasty. Yum.

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• Allmine

  06 October 2008

  Allmine rated and commented on this recipe

  

  I thought this was lovely except I went over the top with the ginger. Will definately make again with a little less ginger this time.

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• food

  26 October 2008

  food rated and commented on this recipe

  

  A nice and easy midweek dinner. Next time I will sprinkle the chicken with 5 spice before cooking. Would be nice with pork fillet too.

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• food

  31 October 2008

  food commented on this recipe

  Made this again last night and sprinkled the chicken with 5 spice following my previous thought and it elevated it to 5 stars!!!!! This will be one of our favourites now, quick and tasty.

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• Debim

  07 November 2008

  Debim commented on this recipe

  Tried this with the family and they loved it... Thanks

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• fisheyes

  08 November 2008

  fisheyes rated and commented on this recipe

  

  Easy recipe that tastes great. So much healthier then a takeaway and with none of the takeaway grease. Nice one.

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• somesaycocoa

  27 November 2008

  somesaycocoa rated and commented on this recipe

  

  Lovely, simple and quick recipe. I cooked this for 2 people and will definitely tone down the ginger in future.

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Ingredients

FOR THE SAUCE

• thumb-size piece fresh root ginger
• 2 garlic cloves
• 3 tbsp tomato ketchup
• 2 tbsp oyster sauce
• 2 tbsp reduced-salt soy sauce

FOR THE NOODLES

• 1 large red pepper
• 5 spring onions
• half a 400g bag bean sprouts
• 1 large or 2 small chicken breasts
• 3 nests medium egg noodles
• 1 tbsp sunflower oil

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Difficulty and servings

Serves 2

Preperation and cooking times

Prep 30 mins

Cook 35 mins

Ingredients

FOR THE SAUCE

• thumb-size piece fresh root ginger
• 2 garlic cloves
• 3 tbsp tomato ketchup
• 2 tbsp oyster sauce
• 2 tbsp reduced-salt soy sauce

FOR THE NOODLES

• 1 large red pepper
• 5 spring onions
• half a 400g bag bean sprouts
• 1 large or 2 small chicken breasts
• 3 nests medium egg noodles
• 1 tbsp sunflower oil

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