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Fuss-Free Chow Mein


  1. Cook the egg noodles in a large pan of boiling water as per packet instructions. Drain, then quickly run under the cold tap before setting aside, with a drizzle of oil, to stop them from sticking.
  2. Heat the oil in your wok/large frying pan until hot, add the leek, carrot and pepper and stir-fry on a high heat for apx. 5 mins. Then add the garlic and cook for a further minute or so. The veg should be slightly softened but still have some crunch.
  3. Add the shredded chicken, mix well and allow to heat through for a couple of mins.
  4. Break in the stock cube and sprinkle in flour, then add the water and soy sauce, stirring until mixture boils and thickens slightly.
  5. Finally add noodles back in to the wok, mix together and serve.


2 tbsp oil

4 chicken drumsticks, roasted & stripped

2 cloves garlic, finely chopped

1 leek, thinly sliced in strips

1 carrot, sliced into thin strips

1 pepper, sliced into thin strips

2 tbsp soy sauce

1 teaspoon cornflour

125ml water

1 chicken / veg stock cube

225g dried egg noodles

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