Chicken chow mein

This speedy, kid-friendly supper is a great way of cramming a good variety of vegetables into one meal

  • Prep:10 mins
    Cook:10 mins
    Plus marinating
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 545
  • fat 12g
  • saturates 1g
  • carbs 80g
  • sugars 12g
  • fibre 7g
  • protein 33g
  • salt 1.98g


  • 3 garlic cloves, crushed
  • good chunk fresh root ginger, grated
  • 1 red chilli, deseeded and chopped
  • 1 tbsp soy sauce
  • 2 tbsp tomato purée
  • 2 chicken breasts, cut into chunky strips
  • 3 blocks dried egg noodles
  • ½ a head broccoli, broken into florets
  • 3 carrots, cut into thin sticks
  • 1 tbsp vegetable oil
  • 300g pack beansprouts
  • 3 spring onions, halved and sliced into long strips
  • 1 tbsp oyster sauce


Easy Thai noodle soup for two
Boil 1 litre chicken stock. Add the garlic, ginger and chilli, 1 tsp sugar and 2-3 tsp Thai curry paste, depending on how spicy you like it. Simmer for 5 mins. Add broccoli, chopped green parts from a bunch spring onions, the chicken and 2 blocks noodles, Simmer for 5 mins until cooked through. Finish with the soy sauce, a big handful beansprouts, fresh coriander, juice 1 lime and the white of the spring onions. Add more soy sauce to taste, if you like.


  1. Mix together the garlic, ginger, chilli, soy sauce and tomato purée, then add the chicken and leave it to marinate while you prep the rest of the ingredients.

  2. Boil a large pan of water, add the noodles, broccoli and carrots, then cook for 4 mins before draining.

  3. Heat the vegetable oil in a wok, tip in the chicken and its marinade, then stir-fry for 4-5 mins until cooked. Toss in the noodles, vegetables, beansprouts and spring onion to warm through, then mix the oyster sauce with 2 tbsp water and stir this in just before serving.

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