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Chicken Chow Mein


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  • Root Ginger
  • grated (2 tbsp)
  • 4 Garlic Cloves
  • crushed
  • 3 tbsp Tomato Ketchup
  • 4 tbsp Oyster Sauce
  • 4 tbsp Soy Sauce
  • 6 tbsp Water
  • 2 Red Peppers
  • 10 Spring Onions
  • 400g Bag Beansprouts
  • 4 Small Chicken Breasts
  • 225g Medium Egg Noodles (6 nests)
  • 2tbsp Sunflower Oil


servings 4
Level of difficulty Easy
Preparation time 30mins
Cooking time 35mins
Cost Average budget


Step 1

Drop the noodles into a large pan of boiling water, ensure heat is turned off, and leave for 4 minutes. Once time is up, drain off the water, then cool under a tap.

Step 2

Remove the seeds and stalk of the pepper (and any peppers growing on the inside :D), and cut into strips.
Also, cut the onions lengthways, the chicken into bite-size chunks and open the beansprout bag.

Step 3

In one bowl stir together the grated ginger, crushed garlic, ketchup, oyster sauce, soy sauce and water. In another, place the beansprouts, noodles and onions.

Step 4

Heat the wok until smoking, add the oil and chicken. When the chicken is half white, half pink add the pepper and stir fry for a further 1 minute.

Step 5

Pour the sauce into the wok and stir well until bubbling.

Step 6

Add the remaining ingrediants a handful at a time, then toss until it is well coated with sauce and stir until the beansprouts wilt.

Step 7

Use tongs to serve into bowls.
Optional: Eat using chopsticks.


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