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Chicken chow mein in a wok

Quick chicken chow mein

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • Easy
  • Serves 4

This speedy, kid-friendly supper is a great way of cramming a good variety of vegetables into one meal

Nutrition:
HighlightNutrientUnit
kcal545
low infat12g
saturates1g
carbs80g
sugars12g
fibre7g
protein33g
salt1.98g
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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 beansprout
  • 3 spring onions, halved and sliced into long strips
  • 1 tbsp oyster sauce

Method

  • STEP 1

    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.

  • STEP 2

    Boil a large pan of water, add the noodles, broccoli and carrots, then cook for 4 mins before draining.

  • STEP 3

    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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, November 2009

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Overall rating

A star rating of 3.6 out of 5.40 ratings
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