Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 4

Ingredients

  • 1 tsp corn starch
  • 3 Tbsp soy sauce, reduced sodium
  • 3 Tbsp oyster sauce
  • 2 Tbsp rice vinegar
  • 1 Tbsp brown sugar
  • 1/4 cup broth, chicken or vegetable, no sodium added
  • 450 g chicken breasts, boneless and skinless sliced
  • 200 g Chow Mein noodles, fresh
  • 1 Tbsp sesame oil
  • 1 Tbsp olive oil
  • 3 green onions chopped, white and green parts separated
  • 2 garlic cloves minced
  • 1 Tbsp ginger, fresh grated
  • 3/4 cup carrots julienned
  • 1 red bell pepper thinly sliced
  • 2 celery stalks thinly sliced
  • 2 cups Napa cabbage thinly sliced
  • 113g mushrooms thinly sliced
  • 1 tsp sesame seeds

Instructions

  • Prepare the sauce: In a bowl, mix the cornstarch with the soy sauce. Add the oyster sauce, rice vinegar, brown sugar and broth. Mix well and set aside.
  • Cook Chow Mein noodles according to package instructions. Rinse with cold water and set aside.
  • Heat sesame oil and olive oil in a large frying pan over medium-high heat. Add the white parts of the green onion, garlic and ginger and cook for 1 minute.
  • Using tongs or a slotted spoon, add the chicken to the pan and cook for 5 minutes.
  • Add carrots, red bell pepper and celery. Sauté, stirring for 1 minute. Add cabbage and mushrooms. Continue cooking, stirring for 2 minutes.
  • Stir in cooked noodles and sauce. Mix with tongs.
  • Add green onions and sesame seeds just before serving.
Nutrition Facts
Veggie-loaded Chow Mein
Calories
504.7
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
5.5
g
34
%
Carbohydrates
 
48
g
16
%
Fibre
 
4
g
17
%
Sugars
 
7.2
g
8
%
Protein
 
34.3
g
69
%
Sodium
 
733.1
mg
32
%
Vitamin C
 
51.9
mg
63
%
Calcium
 
53.6
mg
5
%
Iron
 
2.1
mg
12
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

For this veggie-loaded Chow Mein, aim to include about 5-6 cups of raw vegetables. You can substitute the quantities in the recipe with your favorite vegetables or those you have in the fridge, such as broccoli florets, bean sprouts or snow peas.
Recipe developed by registered dietitian Marie-Éve Caplette.

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