Chicken Chow Mein-Style Noodles
with Stir-Fried Veggies and Peanuts- Wheat
- Soy
- Peanuts
Savoury with a touch of sweetness, this dish combines tender-crisp veggies with irresistibly flavourful noodles! A final sprinkle of crunchy peanuts gives this dinner 10s across the board!
Ingredients
280 g
Chicken Thighs
200 g
Chow Mein Noodles
(Contains: Wheat)
1 unit(s)
Shanghai Bok Choy
1 tbsp
Moo Shu Spice Blend
(Contains: Wheat, Soy)
4 tbsp
Vegetarian Oyster Sauce
(Contains: Soy)
1 unit(s)
Carrot
4 tbsp
Honey-Garlic Sauce
(Contains: Soy)
28 g
Peanuts, chopped
(Contains: Peanuts)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition facts
Utensils
Cooking Steps
Before starting, wash and dry all produce. Peel, then cut carrot into 1/4-inch half-moons. Cut bok choy into 1-inch pieces.Pat chicken dry with paper towels, then cut into 1-inch pieces. Sprinkle half the Moo Shu Spice Blend over chicken, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add peanuts to the dry pan. Toast, stirring often, until golden, 2-3 min. (TIP: Keep your eye on peanuts so they don't burn!) Transfer to a plate.
Add 1 tbsp oil to the same pan, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches for 4 ppl, using 1 tbsp oil per batch.) Cook, stirring occasionally, until golden and cooked through, 4-5 min.** Transfer chicken to a plate.Meanwhile, add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
Reduce heat to medium, then add carrots to the same pan. Cook, stirring often, 1-2 min. Add bok choy. Cook, stirring often, until veggies are tender-crisp, 1-2 min. Add chicken, vegetarian oyster sauce, honey-garlic sauce, 1/4 tsp (1/2 tsp) sugar, 2 tbsp (4 tbsp) water and remaining Moo Shu Spice Blend. Cook, stirring often, until sauce thickens, 2-3 min. Remove from heat.
Meanwhile, add noodles to the boiling water. Cook uncovered, until tender, 1-2 min. Drain noodles, then rinse under warm water.Drain well, then return to the large pot.
Add half the peanuts and stir-fry mixture to the pot with noodles. Toss to combine. Divide noodles between bowls. Sprinkle remaining peanuts over top.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sweet-savoury sauce and toasted peanuts are crowd-pleasers, though many reviewers found the overall dish too sweet. Reducing or skipping the added sugar, or balancing with soy sauce or rice vinegar, helped bring the flavours into better harmony.
- Ease of prep: Most reviewers found this dish straightforward and quick to pull together on a weeknight. Note that carrots may need a few extra minutes beyond what the recipe suggests to reach a tender-crisp texture.
- Suggestions: Add sriracha, chili flakes, or a splash of rice vinegar to cut the sweetness and add depth. Boosting the vegetable content with mushrooms, bean sprouts, broccoli, or extra bok choy rounds out the dish nicely.
- Leftovers: Several reviewers noted the dish reheats well and makes a satisfying next-day lunch, though noodles can become sticky if left to sit too long.
- Portions: Feedback on portions was mixed; some found the noodle quantity generous, while others felt the vegetable and chicken ratio was too low relative to the noodles.
