Chicken chow mein - perfect for a Saturday night in!

A quick and easy stir fry that is simply yum! It is very easy to pick up a stir fry sauce in the supermarket but I promise you, if you just buy the essential ingredients like soy sauce which I am sure you have in the cupboard and rice wine vinegar/mirin you can whip it up so easily and it is much healthier. I made this with chicken but you can easily substitute it with turkey/beef/prawns/pork /tofu or just leave it vegetarian. This is a great way to cram lots of vegetables into a meal, especially kid friendly, they all love it and are none the wiser! 

Serves 4

Ingredients

1 pack beansprouts

60g mange tout or sugar snap peas

1 red pepper cut into strips

1 carrot cut into ribbons

60g baby corn - cut in half

1 garlic clove crushed

4 spring onions

60g tender-stem broccoli

1 red chilli deseeded and chopped - if you like it hot leave some of the seeds in.

500g chicken or alternative of your choice

4 blocks of egg noodles - you could use rice or udon noodles

2 tbsp vegetable oil

For the sauce

2 tsp corn flour

4 tblsp dark soy sauce

2 tblsp mirin or rice wine vinegar

100 ml water

1 tsp Chinese 5 spice

Method

1. Add all the ingredients for the sauce into a bowl and whisk together - leave to the side while you prep the rest of the ingredients.
2. Boil a large pan of water and cook noodles as per packet instructions.
3. Heat the vegetable oil in a wok, tip in the chicken, then stir-fry for 5 mins until cooked. 
4. Remove chicken and put to one side. Add the remaining oil along with the spring onions and broccoli, red pepper and baby corn and stir-fry quickly for 2-3 mins, then add the garlic, mange tout and bean sprouts and stir-fry for a further min.
5. Return chicken to the pan, add in the cooked and drained noodles. Pour over sauce, heat through until piping hot. 
6. Serve immediately