Chicken chow mein

05 MAY 2014
We’ve packed this classic noodle stir-fry with oodles of flavour and an abundance of healthy vegetables.

Serves: 4
Ready in 35 minutes, plus marinating


4 tbsp light soy sauce
2 tsp Chinese rice vinegar or white wine vinegar
4 garlic cloves, crushed
2cm piece of root ginger, peeled and grated
1 tsp Chinese five-spice powder
4 skinless and boneless chicken breasts, cut into bite-sized pieces
350g dried egg noodles
low calorie cooking spray
1 carrot, peeled, halved and sliced
200g mangetout, halved lengthways
225g can water chestnuts, drained
225g can bamboo shoots, drained
1 red pepper, deseeded and sliced
100g baby sweetcorn, halved lengthways
bunch of spring onions, sliced diagonally
60g fresh bean sprouts, rinsed
1 level tbsp oyster sauce
2 tbsp dark soy sauce
½ tsp toasted sesame oil


Mix the light soy sauce, vinegar, garlic, ginger and five-spice powder in a bowl. Add the chicken, toss to coat evenly and leave to marinate in a cool place for 20 minutes.

Meanwhile, cook the noodles according to the packet instructions then drain and set aside.

Spray a non-stick wok or large frying pan with low calorie cooking spray and place over a high heat. Add the chicken mixture and stir-fry for 5 minutes or until lightly browned.

Add the carrot, mangetout, water chestnuts, bamboo shoots, red pepper, sweetcorn and spring onions and stir-fry for 5 minutes.

Add the noodles, bean sprouts, oyster sauce, dark soy sauce and sesame oil and toss everything together. Cook for a further 4 minutes and serve hot.

Recipes taken from the brand new recipe book Slimming World’s Fakeaways, which is available now in all 11,000 Slimming World groups across the UK and Ireland at the price of £4.95/€7.95.

Photos by Slimming World’s Fakeaways/Gareth Morgans.