Chinese New Year Chow Mein

A tasty - and healthy - treat to welcome the Year of the Horse.

Chinese New Year Chow Mein
Saturday 1 February 2014

"Last week was all about the haggis for Burns' Night and, this week, we mark Chinese New Year with Chicken Chow Mein," says Anne-Marie Minhall. "The name of the dish is actually chao mian but, through the years, we've adapted it into our own version. Not only is it very tasty but it's also packed with goodness."
Ingredients (serves two)

Groundnut or rapeseed oil
2 skinless chicken breasts or 4 boneless chicken thighs sliced into strips
Two nests of medium egg noodles
4 spring onions finely sliced
4 good-sized mushrooms – (shiitake preferably) - quartered
1 bok choi cut in half
2 cloves of garlic thinly sliced
Thumb-sized piece of ginger peeled and finely sliced
1 red chilli
Bunch of coriander with the stalks cut away from the leafy parts
3 tbsps soy sauce
1 teaspoon cornflour
1 lime


Into a wok or a large frying pan add around 3 tbsps of the oil and heat. 

Dust your chicken pieces in the cornflour before adding to the hot wok and cooking for a few minutes. Then in goes the garlic, the ginger, the chilli, the spring onions, the mushrooms and the coriander stalks. Keep stirring all the time for a couple of minutes.

At the same time, cook your noodles according to the packet instructions and pop the bok choi into the same pan. When the noodles are done, the bok choi should be as well, about 3-4 minutes.

Take your wok from the heat and add the soy sauce and the juice of the lime.

Drain the noodles and bok choi and then mix into the wok. Garnish with the coriander leaves and serve.