One of my all time favourite meals happens to be a twist from a low fat recipe, which my husband and I tried when I was on my last fad diet. It is so nice, takes very little time to cook and, in my opinion, VERY tasty, it’s turned into a regular meal choice for us.
Adapted from an Ainsley Harriot recipe, this is Queenie’s Sweet Chilli Chicken Chow Mein.
200g Fresh Egg Noodles
1tsp vegetable or sunflower oil
1 Onion, thinly sliced
1 Orange or Yellow Pepper, sliced
3 Cloves of Garlic, chopped
2 tsp Garlic Puree
200g of fresh Beansprouts
150g Mangetout, thinly sliced
1tbs Dark Soy Sauce
600g Cooked Chicken Breasts, shredded
3 tbs Sweet Chilli Sauce
Heat oil in a large frying pan or wok. Add the onions and stir fry for a few minutes. Once the onions have started to brown, add the garlic, ginger, beansprouts, mangetouts and peppers and continue to stir fry for about a minute or so.
Add the noodles, chicken and soy sauce and cook for 2-3 minutes OR until pipping hot.
Stir in the sweet chilli sauce and serve immediately.
As Mr P doesn’t eat meat, we have found swapping the shredded chicken for shiitake mushrooms works just as well.