Chicken chow mein

Serves: 4
Time to make: 20 mins

Total cost: $ 20.24 / $ 5.06 per serve

(at time of publication)

Ingredients

200g rice noodles
500g skinless chicken breast fillets, cut in strips
2 cups cauliflower florets
¼ cup brown sugarlight brown cane sugarX
2 tablespoons salt-reduced soy sauce
¼ cup vinegar
1 tablespoon cornflourcornstarchX
1 teaspoon vegetable oil
4 spring onions, peeled, thinly sliced
1 cup (120g) green beans, trimmed, halved
1 red capsicum, seeded, thinly sliced
2 cups shredded cabbage

Instructions

1 Cook noodles following packet directions. Place in a bowl.

2 Fill wok a third full with cold water and bring to the boil. Reduce heat and add chicken fillets. Gently simmer for 8-10 minutes, or until cooked through. Remove chicken with a slotted spoon and transfer to a plate. Shred or thinly slice.

3 Add cauliflower to wok and cook for 3-5 minutes or until just tender. Drain, reserving 1 cup of liquid. Set aside. In a jug, mix sugar, soy sauce, 2 tablespoons water, vinegar and cornflour.

4 In a clean wok, add oil and swirl to coat sides. Heat wok over a high heat. Add onions, green beans and capsicum. Stir-fry for 3 minutes, or until vegetables are just tender. Add reserved liquid, cabbage and cauliflower. Stir until well combined.

5 Add chicken, noodles and sugar mixture to wok. Stir until well combined. Bring sauce to the boil. Reduce heat. Cook until sauce thickens. Divide among 4 bowls. Serve immediately.