Easy Chicken Chowmein & Spring Rolls Recipe By Chef Abida | We Love Food

egg noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spaghetti

Whole wheat noodles add fiber, while spaghetti is more accessible.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium option reduces salt intake, while tamari is gluten-free.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is budget-friendly.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories, while thighs are less expensive than breasts.

Start by preparing the chicken and vegetables, cutting them into julienne strips.

Heat vegetable oil in a large skillet over medium heat.

Add fresh garlic to the skillet and sauté until fragrant.

Add the sliced chicken to the skillet and cook until it changes color.

Once the chicken starts to cook, add the peas and then the other vegetables: carrots, bell peppers, and cabbage.

Stir-fry the vegetables until they are tender but still crunchy, avoiding overcooking them.

Season the mixture with salt, black pepper, and red chili powder for heat.

Add soy sauce and chili sauce to the skillet, mixing well to combine.

Boil the egg noodles separately, then rinse them under cold water and toss with a bit of oil to prevent sticking.

Add the cooked noodles to the skillet with the chicken and vegetables, mixing everything together thoroughly.

Taste and adjust seasoning as necessary, adding more salt or spices if needed.

Finally, garnish with chopped scallions and a drizzle of sesame oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens