Wok-It Chicken Chow Mein

For this quick noodle dish, shredded cooked chicken is stir-fired with garlic, ginger, soy sauce and chilli sauce and tossed through crunchy veg and tasty noodles – perfect for a quick supper.

Found in this book

Low Fat Meals in Minutes

BBC Books


Cook the noodles in a large pan of boiling, salted water according to the packet instructions.

Meanwhile, heat the oil in a wok, and stir fry the onion over a high heat for 2-3 minutes until beginning to brown. Add the garlic, ginger, bean sprouts and mangetout and stir fry for 1 minute.

Drain the noodles well and add to the wok, with the chicken and soy sauce; cook for 2 minutes until piping hot. Stir in the sweet chili sauce and serve immediately.



  • 175g noodles
  • 2 teaspoons sunflower oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1cm piece fresh gingerroot, peeled and finely chopped
  • 175g bean sprouts
  • 175g mangetout, halved lengthways
  • 225g lean cooked chicken, shredded
  • 2 tablespoons soy sauce
  • 2 tablespoons sweet chili sauce