Get this takeaway classic on the table in 10 minutes. You'll toss noodles with chicken, red pepper and mangetout, and coat with a homemade version of the famous sticky sauce. Sizzle, stir, done!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.3 g||4.3 g|
|Protein||12.4 g||40 g|
|Salt||1.15 g||3.69 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat
Chop the Romano pepper[s] roughly
Tip: Slice into rings for speedy chopping!
Once the pan is hot, add the diced chicken and chopped Romano pepper and cook for 3-4 min or until the chicken is starting to brown
Meanwhile, add the medium egg noodles to a pot and cover with boiled water until fully submerged
Bring to the boil over a high heat and cook for 5-6 min or until cooked with a slight bite
Once done, drain and set aside
Once the chicken has browned, add the mangetout and cook for 1-2 min further
Trim, then slice the spring onion[s]
Add the soy sauce, hoisin sauce and toasted sesame oil to the pan and cook for 30 secs or until the chicken is cooked through
Note: Please make sure you cook your chicken thoroughly (until piping hot!) as cooking equipment varies
Add the drained noodles and give everything a good mix up – this is your chicken chow mein
Serve the chicken chow mein and garnish with the chopped spring onion