Recipe

Lunch

Ignore this recipe for all sections.
Swap recipes if you would rather cook something else.
Refresh this recipe—the next feast will try and select a new recipe if available.
Customize how long you want to see recipes before they refresh.
0
Add a delay before this recipe is recycled from your feasts.
The Weekly Nutritional Targets feature takes precedence over this.
0
Add a delay before this recipe is recirculated back into your feasts.
This may not apply if there are no other recipes available.
Adjust how many servings each recipe should be scaled for.
2
Minimum servings the recipe should be scaled for.
Click into ingredients to ignore and swap them.
Egg Noodles
Boneless Skinless Chicken Breast Fillets
Soy Sauce
Rice Wine | Dry Sherry
Dark Sesame Oil
Vegetable Oil
, divided
Garlic Cloves
, finely chopped
Fresh Podded Snow Peas
, trimmed
Bean Sprouts
Sliced Ham
, finely shredded
Green Onions
, finely chopped
Salt & Black Pepper

Chicken Chow Mein

Total time: 20 min
Servings: 4
Equipment: Stove
  • 12 oz. Egg Noodles
  • 8 oz. Boneless Skinless Chicken Breast Fillets
  • 3 tbsp. Soy Sauce
  • 1 tbsp. Rice Wine | Dry Sherry
  • 1 tbsp. Dark Sesame Oil
  • 2 tbsp. Vegetable Oil, divided
  • 2 Garlic Cloves, finely chopped
  • 2 oz. Fresh Podded Snow Peas, trimmed
  • 4 oz. Bean Sprouts
  • 2 oz. Sliced Ham, finely shredded
  • 4 Green Onions, finely chopped
  • 1/8 tsp. Salt & Black Pepper
  • Cook the noodles in a large pan of boiling lightly salted water until tender.
  • Meanwhile, slice the chicken into fine strips about 2-inches in length. Place in a bowl and add 2-tsp of the soy sauce, the rice wine or sherry and the sesame oil.
  • Heat half the vegetable oil in a wok or large frying lan over high heat. When it starts smoking, add the chicken mixture. Stir-fry for 2 minutes, then transfer the chicken to a plate and keep it hot.
  • Wipe the wok clean and heat the remaining oil. Stir in the garlic, snow peas, bean sprouts and shredded ham. Stir-fry for 2–3 minutes over high heat.
  • Drain the noodles, rinse them under cold water, then drain them again. Pat them dry with kitchen paper and add to the wok. Continue to stir-fry until the noodles are heated through.
  • Add the remaining soy sauce and seasong with salt and ground black pepper. Return the chicken and any juices to the noodle mixture, add the chopped spring onions and give the mixture a final stir. Serve at once.