Chicken Chow Mein

There's nothing better than a quick stir-fry on a weekday night. This one is right up there with some of the best we've done. We used Ramen Noodles, yes they kind you used to eat in college, as the base in this dish. You don't need the seasoning packet so just toss it.

Stir-fry's are quick and easy to prepare. They might sound a little complicated but they really couldn't be any easier. Most can be prepared in 20 min or less and the stuff you throw in it is limitless!

This one is topped off with some chicken, crunchy and fresh veggies, and some sweet yet savory sauce. It's a beautiful creation. The lime wedges are important here. We like to serve some citrus with heavy stir-fry's or sauces. It really lightens up the dish and gives it a little something special! Give this quick recipe a try next time take-out is looking like a good idea!

Chicken Chow Mein
Adapted from Jamie Oliver


a thumb-sized piece of fresh root ginger
2 cloves of garlic
1/2 - 1 fresh red chilli, to your taste
1 large skinless chicken breast, preferably free-range or organic
sea salt and freshly ground black pepper
2 spring onions
a small bunch of fresh cilantro
2 baby bok choi
4 shiitake mushrooms
1 package ramen noodles (toss the seasoning packet)
canola oil
heaped teaspoon corn starch
1 can of water chestnuts
2–3 tablespoons soy sauce
1 small lime

To prepare your stir-fry

• Put a large pan of water on to boil
• Peel and finely slice the ginger and garlic
• Finely slice the chili
• Slice the chicken into finger-sized strips and lightly season with salt and pepper
• Cut the ends off your spring onions and finely slice
• Pick the cilantro leaves and put to one side
• Halve the baby bok choi lengthways
• Either tear into pieces or leave whole the mushrooms

To cook your stir-fry

• Preheat a wok or large frying pan on a high heat and once it’s very, very hot add a good lug of oil and swirl it around
• Stir in the chicken strips and cook for a couple of minutes, until the chicken browns slightly
• Add the ginger, garlic, chilli, mushrooms and half the spring onions
• Stir-fry for 30 seconds, keeping everything moving round the wok quickly
• Add your noodles and bok choi to the boiling water and cook for 2 to 3 minutes
• Meanwhile, add the corn starch, water chestnuts and their water to the wok and give it another good shake to make sure nothing sticks to the bottom
• Remove from the heat and stir in 2 tablespoons of soy sauce
• Halve the lime, squeeze the juice of one half into the pan and mix well
• Drain the noodles and bok choi in a colander over a bowl, reserving a little of the cooking water
• Stir in the noodles and bok choi, with a little of the cooking water to loosen if necessary, and mix well
• Have a taste and season with more soy sauce if needed
• Serve with lime wedges