Healthier chicken chow mein

SERVES / 4 prep / 15 mins cook / 10 mins INGREDIENTS

200g packet dried egg noodles 2 tsp sesame oil ½ tsp five-spice powder 500g chicken breast, thinly sliced 2 tsp vegetable oil 3cm piece fresh ginger, peeled, finely grated 2 garlic cloves, crushed 150g oyster mushrooms, halved if large 200g snow peas, trimmed, halved ¼ cup salt-reduced chicken stock 2 tbsp salt-reduced soy sauce ¼ cup oyster sauce 2 tbsp kecap manis 2 cups bean sprouts, trimmed Fresh coriander leaves, to serve Sliced red chilli, to serve Lime wedges, to serve

METHOD Step 1

Prepare noodles following packet directions. Drain.

Step 2

Combine 1 teaspoon sesame oil and five-spice in a bowl. Add chicken. Stir to coat.

Step 3

Heat vegetable oil in a wok over high heat. Stirfry chicken, in 2 batches, for 2 minutes or until browned all over. Transfer to a plate.

Step 4

Add ginger and garlic to wok. Stir-fry for 1 minute or until fragrant. Add mushrooms. Stirfry for 2 minutes or until softened. Add noodles, snow peas, stock and sauces. Stir-fry for 2 minutes or until heated through. Add remaining sesame oil, chicken and bean sprouts. Stir-fry for 1 minute or until chicken is cooked through. Sprinkle with coriander and chilli. Serve with lime. RECIPE Amira Georgy, Taste For Coles PHOTOGRAPHY Nigel Lough