Phil Vickery’s chow mein

I love chow mein, especially the Singapore version with curry spices and chilli. Here I’ve tried to add as many textures and flavours as possible, while cutting down on the overall protein, salt and fat content. You can pack it out further with more vegetables if you prefer and omit any meat protein altogether. I cook this in two batches then mix them both together; it also freezes well.

Phil Vickery chow mein
Tara Fisher

JUST £4.75

2 tbsp any oil
6 spring onions, sliced on a long diagonal
50g fresh ginger, peeled and cut into fine strips
4 garlic cloves, finely chopped
1 red pepper, sliced
1 yellow pepper, sliced
1 green pepper, sliced
200g cooked chicken, pork or turkey
400g beansprouts
100g mangetout, sliced (or frozen green beans)
4 tbsp reduced-sugar ketchup
4 tbsp oyster sauce (optional)
2 tbsp reduced-salt soy sauce
2 egg noodle nests (or rice or wholemeal noodles), cooked

1.  Heat half the oil in a wok over a high heat, then add half the onions, ginger, garlic and peppers. Stir-fry for 2 minutes or until they take on a little colour.

2. Add half the meat, beansprouts and mangetout and stir-fry for a couple of minutes. Next add half the ketchup, oyster sauce and soy sauce with a touch of water. Heat through for a few minutes, then finally add half the noodles and stir through.

3. Repeat with the remaining ingredients, then mix together the two batches.

TIP To cut cost, you can use frozen green beans instead of the mangetout, and use up any cooked leftover meat – there’s no need to buy fresh or precooked meat.


Phil Vickery Save Money Good Diet

Save Money Good Diet by Phil Vickery will be published by Kyle Books on 30 May, price £14.99. As well as brilliant recipes, there’s useful advice on eating healthily on a budget from nutrition therapist Ian Marber and every dish comes with a full nutrition breakdown. To order a copy for £11.99 until 2 June, visit or call 0844 571 0640; p&p is free on orders over £15.