Chicken Chow Mein-Style Egg Noodles
Makes 1 serving

INGREDIENTS
150 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
130 g Cooked egg noodles (Cooked weight.)
80 g White cabbage
50 g Carrot
30 g Spring onion
1 clove, about 3 g Garlic
1 tbsp (15 g) Oyster sauce
1 tbsp (15 g) Soy sauce
6 g Rapeseed oil

METHOD
1. Cut the chicken into thin strips, the cabbage into ribbons and the carrot into matchsticks. Mix the oyster and soy sauce in a cup.
2. Fry the chicken in the oil over the highest heat for three minutes until it has colour and is no longer pink. Add the garlic, carrot and cabbage and toss for two minutes.
3. Add the noodles and the sauce and keep everything moving for a minute until the noodles are hot and coated. Finish with the spring onion.

Contains gluten cereals, eggs, molluscs and soya.
Ordinary soy sauce is brewed with wheat. Tamari is brewed without wheat and is a separate ingredient here.

RECIPE NOTES
A takeaway chow mein is fried in far more oil than this and typically lands around double the calories. The 6 g here is enough in a hot pan; the sauce does the rest.
Oyster sauce is mostly sugar and salt and carries a molluscs flag. Doubling it makes the dish sweeter and adds about 15 kcal, which is not the problem; the salt is.

Full recipe: https://www.getfuel8.com/recipes/chicken-chow-mein-egg-noodles
