chinese chicken lo mein

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


  • 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