This another lovely noodley dish that I have randomly created! Y'know, I have been keeping a diet diary recently, for a couple of weeks now infact, to highlight factors that are wrong with my diet, and how I can lose weight and improve my skin whilst becoming healthier at the same time. I realised that A) I eat almost NO fruit atall. I mean, I eat plenty of vegetables, but no fruit atall. So i am incorporating more into my diet. And B) I sware half of my diet consists of noodles, haha, seriously. It's all noodle soup this and chow mein that, I have some form of noodle dish at least every other day. Literally I expect if I went without noodles for a week i'd end up having withdrawal symptoms! Queue a noodle-themed mickkey-take of the trainspotting cold turkey baby crawling on ceiling scene! Haha!
Chicken, Mushroom and Red Pepper Chow Mein (serves 2)
1 stack medium egg noodles (1 ½ if using Sharwood stacks)
1 tbsp oil (plus extra for the noodles)
1 tbsp dark soy sauce
1 tbsp sweet chilli dipping sauce (I use Blue Dragon)
½ tsp Schwartz Thai 7 Spice mix (made mostly of chilli, garlic and ginger powder)
½ tsp toasted sesame oil
50g sliced red pepper
65g sliced mushrooms
40g thinly sliced white onion
100g diced cooked chicken
80g beansprouts
Fresh coriander and chopped dry roasted peanuts, for garnish
1. Precook the noodles, 1 minute less than the packet instructions recommend. Drain under cold water until cool, and mix in a little oil (to prevent the noodles from “clumping together”). Set aside.
2. Mix the soy sauce, sweet chilli sauce, Thai 7 spice and toasted sesame oil together, set aside.
3. Heat 2 tbsp oil in a wok. Add red pepper, mushrooms and onion and stir fry for 1 minute. Add chicken and stir fry for another 2 minutes.
4. Add beansprouts, cook for a further minute. Add noodles and for a minute mix together thoroughly. Add reserved sauce and stir fry for a further 1 minute.
5. Garnish with a little coriander and a handful chopped dry roasted peanuts. Serve!
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