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.
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
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.
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