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!
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