Chicken Chow Mein with Sweet & Sour Chilli Sauce

This is a really quick and easy recipe for a delicious Chicken Chow Mein, drizzled with a tangy sweet and sour chilli sauce to give it a little extra punch.

If you want to create you own “House Special” Chow Mein you could add different meats like pork or beef, or maybe some prawns. The sauce with this recipe is very tasty and not too fiery, so works very well as a homemade dip with other Chinese foods. Yum!

Serves 4

Chow Mein

260g dried egg noodles
2 tsp sesame oil
1 tbsp vegetable, sunflower or groundnut oil
2 chicken breasts, thinly sliced
3 large spring onions
½ large red pepper, sliced
140g tin bamboo shoots, drained
110g / ½ tin beansprouts, drained
2 tbsp light soy sauce

Sweet and sour chilli sauce

juice of 2 oranges (made up to 200ml with water)
2 tsp tomato ketchup
2 tsp tomato puree
4 tsp sugar
2 tbsp white wine vinegar
2 tsp sweet chilli sauce
1 tsp cornflour

Soak the noodles in boiling water until cooked, about 4-5 minutes, and drain well.

Meanwhile, place a wok on a medium-high heat and add the sesame and vegetable oil. When is starts to smoke add the chicken and cook until it turns white.

Add most of the spring onions and all of the pepper, bamboo shoots and beansprouts. Stir until heated through before seperating and adding the noodles.

Use a couple of wooden spoons to mix everything together. Add the light soy sauce.

Put all the sweet and sour sauce ingredients, but not the cornflour, into a small saucepan. Bring to the boil. Mix the cornflour with a little water, then pour into the sauce and stir.

Serve the chow mein in bowls drizzled with the sweet and sour chilli sauce and topped with the remaining spring onions.

Tip: This is a fresh and dry chow mein. If you like a little more sauce, pour in a few tablespoons of water when you add the noodles to the wok.