We’re off gallivanting (actually, we’re watching Homeland with vodka) so just a super quick recipe tonight – but BY GOD it’s good. The sauce does use a lot of ingredients but they’re Slimming World staples – I bet you have them in your cupboard. Mirin is rice vinegar, before anyone asks. Seriously, I dare not use bloody panko again!

to make chinese chicken lo mein, you’ll need:

• 2 chicken breasts, cut into small chunks
• packet of whatever syn free dried noodles you want
• 1/2 tsp fresh ginger, grated
• 2 cloves of garlic, minced
• 1 handful of mangetout, ends trimmed (about twenty pods)
• 60g spinach
• 1 red pepper, cut into slices (we only had a green pepper so we used that and added some cherry peppers for some colour!)
• 1/2 tsp salt
• 1 tsp pepper

FOR THE SAUCE:

• 2 tbsp soy sauce
• 1 1/2 tbsp oyster sauce
• 1 tbsp cornflour (1 syn)
• 1/2 tbsp Mirin
• 2 tsp honey (2 syns)
• 1 1/2 tsp fish sauce
• 1 tsp sesame oil (2 syns)
• 1 tsp chilli flakes
• 180ml cold water

to make chinese chicken lo mein, you should:

• cook the noodles according to the instructions, drain, and set aside
• next, make the sauce – it makes it much easier to do this first. In a large jug whisk the cornflour into the water until there are no lumps
• add all of the other sauce ingredients, mix, and set aside
• meanwhile, add the chicken to a bowl and toss well with the salt and pepper, haha
• add a little oil in a large pan over a medium-high heat and cook the chicken until browned
• remove the chicken from the pan and place onto a plate
• add a little more oil to the same pan and add the red pepper, mangetout, garlic and ginger and cook for about two minutes, stirring frequently
• add the spinach and cook for another few minutes until it has wilted
• add the chicken back to the pan and the noodles
• pour the sauce over the two and mix well until everything is well coated and cook it for a moment or two, just to thicken
• serve immediately

Done!