Chicken chow mein

Egg noodles tossed with chicken and crunchy veg in a savoury sauce. A speedy, noodle-slurping crowd pleaser.

Ingredients

• 250 g Egg noodles
• 400 g Chicken breast, sliced into strips
• 30 ml Vegetable oil
• 1 Peppers, sliced
• 150 g Carrots, cut into matchsticks
• 150 g Beansprouts
• 4 Spring onions, sliced
• 0.5 Garlic, crushed
• 10 g Fresh ginger, grated
• 30 ml Soy sauce
• 15 ml Oyster sauce
• 5 g Caster sugar
• 5 ml Sesame oil

Method

1. Cook the noodles as the packet says, drain, rinse in cold water and toss with the sesame oil.
2. Mix the soy sauce, oyster sauce and sugar with 3 tablespoons of water.
3. Stir-fry the chicken in half the oil in a hot wok until cooked through. Set aside.
4. Add the rest of the oil and stir-fry the carrots and peppers for 3 minutes, then the garlic and ginger for 30 seconds.
5. Add the noodles, chicken and sauce and toss over a high heat for 2 minutes, then add the beansprouts and spring onions for a final minute.
6. Serve straight from the pan.