Skinny Chicken Chow Mein - cooking recipe

Ingredients

175 g medium egg noodles
1 tablespoon sunflower oil
1 onion
2 garlic cloves
175 g bean sprouts
175 g mange-touts peas
225 g chicken breasts
2 tablespoons dark soy sauce
10 g grated gingerroot
5 g five-spice powder

Preparation

Preheat the oven to 190\u00b0C/375\u00b0F/Gas 5. Put a piece of foil 30 x 40 cm onto a baking sheet and brush the centre with 1 tsp of the oil.
Place the chicken side by side onto the centre of the foil and sprinkle with 30 ml water. Close the foil around the chicken to make a loose but tightly closed parcel.
Bake the chicken for 30-35 minutes until cooked through. Allow to cool slightly, shred and set aside.
Thinly slice the onion, garlic and ginger. Ttop and tail the mange tout.
Cook the noodle in a large pan of salted water according to packet instructions.
Heat the remaining oil in a wok or large pan and stir fry the onion and ginger over high heat until soft. Add the garlic, bean sprouts and mange tout and five spice. Fry for 1 minute.
Drain the noodles well, add to the wok with the chicken and soy sauce. Stir fry a further 2 minutes or so until piping hot, and then serve.