Chicken Chow Mein
Serves 2, Cook 15 Min
- 100g dried thin egg noodles
- 1 tsp sesame oil
- 1⁄2 tsp curry powder
- 280g chicken tenderloins
- 1⁄2 onion, thinly sliced
- 1 clove garlic
- 1 tsp finely grated fresh ginger
- 100g snow peas, trimmed & halved diagonally
- 2 tsp kecap manis
- 1⁄4 bunch of fresh coriander, to serve
- 1 fresh red chilli, thinly sliced, to serve (optional)
Cook noodles according to packet instructions. Drain and cut into shorter strands using kitchen scissors. Set aside.
Combine oil and curry powder in a bowl. Add chicken and toss to coat.
Heat a large non-stick wok or frypan over medium-high heat. Cook chicken for 2 minutes a side until golden brown. Transfer to a plate.
Add onion to wok and stir fry for 4 to 5 minutes until soft and caramelised. Add garlic, ginger, snow peas and cook for a further 1 minute.
Return chicken and add kecap manis and noodles and toss for 2 minutes until combined and noodles are hot.
To serve, divide between serving bowls and top with coriander and chilli.