Chicken Chow Mein

if you want something quick and tasty and a healthier alternative to your Saturday night takeaway….this one is for you!

150g Medium Egg Noodles
Dash Toasted Sesame Oil
300g Skinless Chicken Breast Fillets, cut into strips
2 tbsp Light Soy Sauce
1 tsp Five Spice Powder
1 tsp Chilli Sauce(optional)
1 tbsp Cornflour
1-2 tbsp Groundnut Oil
1 Red Pepper, de-seeded and finely sliced
150g Bean Sprouts
1 Spring Onion, sliced lengthways
Black Pepper
Cook the noodles in a pan of boiling water for 2-3 minutes, or according to packet instructions.

Drain, then rinse under cold running water and drain again. Drizzle with a dash of sesame oil and toss through to prevent the noodles from sticking to each other.

Place the chicken strips in a bowl and season with a dash of dark soy sauce, the five-spice powder and chilli sauce, if using. Mix well, then lightly dust the chicken strips with the cornflour.

Heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 3-4 minutes, or until the chicken is golden-brown and cooked through.

Add the red pepper and stir fry for one minute, then add the bean sprouts and spring onion and stir fry for 30 seconds.

Stir in the cooked noodles and season with the light soy sauce, a dash of sesame oil and freshly ground black pepper. Add a touch more depending on your own taste.

Pile the noodles onto a serving plate and serve immediately.