Wok-tossed chicken chow mein
Ingredients
- 3 oz Soba noodles or whole-wheat thin spaghetti uncooked 3oz
- 2 tbsp Sweet chili sauce low-sodium 1.2oz
- 1 tbsp Soy sauce low-sodium 0.5oz
- 1 tsp Curry powder 0.1oz
- 1 tsp Ginger minced 0.1oz
- 1 tsp Lemongrass or lemongrass paste 0.1oz
- 2½ tsp Extra virgin olive oil 0.4oz
- ½ cup Mushrooms raw slices 1.2oz
- ½ medium Carrots shredded 1.1oz
- ¼ cup Red bell pepper chopped 1.3oz
- ⅔ cup Green beans trimmed chopped 2.3oz
- ¼ cup Frozen peas 1.4oz
- 1 stalk Celery medium diced 1.4oz
- 2 medium Green onion thinly sliced 1.1oz
- ½ cup Red cabbage shredded 1.2oz
- 5 oz Chicken breast cooked shredded 5oz
- 1 sprig Cilantro fresh 0.1oz
Steps
- Place the noodles into a heatproof bowl, cover with boiling water. Stand for 3 minutes. Drain.
- To make the dressing: In a jar with a lid, combine sweet chilli sauce, soy sauce, curry powder, ginger, lemongrass and 2 tablespoons of water. Secure the lid and shake well to combine.
- In a wok, heat the olive oil over medium-high heat. Add the mushrooms, carrot and bell pepper and stir-fry 1 minute. Add the green beans, stir-fry for 30 seconds. Add the noodles and stir-fry for a further 30 seconds, tossing gently to combine.
- Add the peas, celery, onion, red cabbage and cooked chicken and stir-fry for 30 seconds, until peas are defrosted and chicken is heated through.
- Add the dressing to the wok and stir to coat. Scatter over cilantro before serving (if using).
- TIP: You can prepare the chow mein ahead of time. Enjoy it reheated in the microwave or it’s just as delicious served cold.