My kids love Chicken Chow Mein, but the way it comes from most Chinese restaurant’s can be quite greasy. This recipe is just as tasty but much better for you. And blindingly quick too.
If you have all your ingredients ready and stick to the cooking times below, this dish should should be ready in less than 15 minutes.
You will need:
4 skinless chicken breasts, diced
1 bunch or 5 spring onions (dark green bits removed), sliced
150g bamboo shoots
2 x chicken stock cubes
4 tbsp soy sauce
2 tbsp garlic puree
2 x 150g bags of straight to wok egg noodles
Heat a good sized frying pan (or wok if you have one), and drop a good glug of olive oil in. Put your chicken in along with your spring onions and garlic puree. Season with salt and pepper before crumbling in one of the chicken stock cubes and a glug of soy sauce. Cook for around 4-5 minutes. Boil a cup’s worth of water for your remaining chicken stock cube.
Add your bamboo shoots and keep them moving around the pan with everything else for about 3 minutes, or until they start to flatten and absorb the juices, then add your chicken stock.
Add your egg noodles, and turn up the heat to just above medium. Cook for around 3 minutes or until the stock has reduced by about half. Add another glug of soy sauce.