Chicken Chow Mein-Style Noodles
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Chicken Chow Mein-Style Noodles

Chicken Chow Mein-Style Noodles

with Stir-Fried Veggies and Peanuts

Savoury with a touch of sweetness, this dish combines tender-crisp veggies with irresistibly slurp-able noodles! A final sprinkle of crunchy peanuts gives this dinner 10s across the board!

Tags:
Family Friendly
Allergens:
Wheat
Soy
Sulphites
Peanuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

200 g

Chow Mein Noodles

(Contains Wheat)

1 unit(s)

Shanghai Bok Choy

1 tbsp

Moo Shu Spice Blend

(Contains Soy, Sulphites, Wheat May contain Milk, Mustard, Tree nuts, Peanuts, Sesame)

¼ cup

Vegetarian Oyster Sauce

(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)

1 unit(s)

Carrot

4 tbsp

Honey-Garlic Sauce

(Contains Soy May contain Crustaceans, Egg, Sesame, Milk, Wheat, Sulphites, Mustard, Fish, Tree nuts)

28 g

Peanuts, chopped

(Contains Peanuts)

Not included in your delivery

¼ tsp

Sugar*

0.13 tsp

Pepper*

0.13 tsp

Salt*

1 tbsp

Oil*

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Nutrition Values

Calories790 kcal
Fat21 g
Saturated Fat3.5 g
Carbohydrate105 g
Sugar33 g
Dietary Fiber5 g
Protein44 g
Cholesterol135 mg
Sodium2300 mg
Trans Fat0 g
Potassium850 mg
Calcium125 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Large Pot
Measuring Spoons
Measuring Cups
Strainer

Instructions

Prep
1
  • Peel, then cut carrot into 1/4-inch half-moons.
  • Cut bok choy into 1-inch pieces.
  • Pat chicken dry with paper towels, then cut into 1-inch pieces.
  • Sprinkle half the Moo Shu Spice Blend over chicken, then season with salt and pepper.
Toast peanuts
2
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add peanuts to the dry pan. Toast, stirring often, until golden, 2-3 min. (TIP: Keep your eye on peanuts so they don't burn!)
  • Transfer to a plate.
Cook chicken
3
  • Add 1 tbsp oil to the same pan, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches for 4 ppl, using 1 tbsp oil per batch.)
  • Cook, stirring occasionally, until golden and cooked through, 4-5 min.**
  • Transfer chicken to a plate.
  • Meanwhile, add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
Stir-fry veggies and chicken
4
  • Reduce heat of the same pan to medium, then add carrots. Cook, stirring often, 1-2 min.
  • Add bok choy. Cook, stirring often, until veggies are tender-crisp, 1-2 min.
  • Add chicken, vegetarian oyster sauce, honey-garlic sauce, 1/4 tsp (1/2 tsp) sugar, 2 tbsp (4 tbsp) water and remaining Moo Shu Spice Blend. Cook, stirring often, until sauce thickens, 2-3 min. Remove from heat.
Cook noodles
5
  • Meanwhile, add noodles to the boiling water. Cook uncovered, until tender, 1-2 min.
  • Drain noodles, then rinse under warm water.
  • Drain well, then return to the pot.
Finish and serve
6
  • Add half the peanuts and stir-fry mixture to the pot with noodles. Toss to combine.
  • Divide noodles between bowls.
  • Sprinkle remaining peanuts over top.
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