Chicken chow mein

Serve: 2

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  • ½ packet of Slendier Edamame Bean Organic Spaghetti
  • 2 tbsp sesame oil
  • 1 chicken breast, cut into slim, bite sized pieces
  • 1 tsp Shaoxing wine
  • 1 tsp salt
  • 1 tbsp oyster sauce
  • 1 tsp dark soy sauce
  • 1.5 tbsp chicken bouillon powder
  • 1 clove garlic, minced
  • 1 tsp sugar
  • 3 tbsp neutral oil
  • 1/2 small onion, sliced
  • 1 small carrot, cut into disks
  • 5 Spring onions, cut into 2cm pieces
  • 8 water chestnuts, sliced
  • 1 small handful snow peas, sliced
  • 200g cabbage, sliced
  • Sesame seeds and spring onions greens to serve


  1. Cook the Slendier Edamame Bean Organic Spaghetti according to packet instructions, then drain and toss with the sesame oil.
  2. Add the sliced chicken breast, Shaoxing wine and salt to a bowl and mix to combine.
  3. To make the seasoning, mix the oyster sauce, dark soy sauce, chicken bouillon powder, garlic and sugar to a small bowl with 3 tbsp of water and mix to combine.
  4. In a wok or non-stick skillet, heat 2 tbsp of the neutral oil over medium high heat. Once shimmering, add the chicken and sauté until cooked through. Then remove from heat and wipe out the pan.
  5. Add the remaining tbsp of oil to the pan over a medium heat and once hot add the onion, carrot and carrot and sauté until they start to soften. Then add the spring onions, water chestnuts, snow peas and cabbage and sauté for additional minute. Return the chicken to the pan and add the sauce. Cook until the sauce has thickened and coats all the ingredients. Remove from the pan and wipe it out again.
  6. Return the pan to a medium low heat and add the cooked Slendier Edamame Bean Organic Spaghetti tossed in the sesame oil. Leave undisturbed until the bottom of the noodles has started crisped up, being careful not to let it burn.
  7. To serve, place the Slendier Edamame Bean Organic Spaghetti on a platter, crispy side down, and spoon the chicken and vegetables over the top. Garnish with sesame seeds and spring onions.

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