With a slightly longer commute, these days my mid week meals have to be super quick to make. This Quick and Easy Chicken Chow Mein recipe is a go too for Dr W and I.
This does not take long to make and it’s super comforting. When you need a pick me up after a long day at work, this is the one for us. Of course if you’re veggie or vegan switch out for alternatives, tofu works well in a chow mein. Read below to find out how to make my Quick and Easy Chicken Chow Mein Recipe…
Quick and Easy Chicken Chow Mein
For the Sauce
- 1 heaped tsp Very Lazy Chopped Ginger or any other ginger paste
- 1 heaped tsp Very Lazy Chopped Garlic or any other garlic paste
- 3 tbsp Reduced Salt/Sugar Tomato Ketchup
- 2 tbsp Oyster Sauce
- 2 tbsp Reduced Salt Soy Sauce
For the Noodles
- 1 Green Pepper sliced
- 1 White Onion finely diced
- 200 g Bean Sprouts
- 3 Chicken Thighs skinned, boneless, fat removed
- 2 Nests of Egg Noodles
- 1 tbsp Veg Oil
Stir the sauce ingredients together, keep to one side.
Prepare the pepper and onion, then use a different chopping board to cut the chicken thighs into strips.
Bring a pan of water to the boil and cook the egg noodles as per their packet instructions. When done drain the noodles and keep to one side.
Whilst the noodles cook, heat up the oil in a heavy bottomed frying pan or wok. Start cooking the chicken, when it starts to brown put in the onion and pepper and cook until softened.
Add the noodles, beansprouts and stir fry for a couple of minutes, add the combined sauce ingredients and cook until everything is coated and the sauce is heated through.
Serve in bowls, enjoy!
What’s your go too for a mid-week easy meal? Have you made Chicken Chow Mein before? Let me know in the comments,