Chicken Chow Mein


thumb sized piece of fresh ginger
2 garlic cloves
3 tbsp tomato ketchup
2 tbsp oyster sauce
2 tbsp soy sauce
1 large red pepper
5 spring onions
200g bean sprouts
1/2 chicken breasts
3 nests medium egg noodles
1 tbsp sunflower oil

Remove the skin from the ginger and grate 1 tbsp into a bowl.  Crush the garlic into the bowl then add the ketchup, oyster sauce, soy sauce and 3 tbsp water and stir.

Remove the seeds from the pepper and cut into strips, cut the ends from the spring onions and slice.  Boil a large pan of water and drop in the noodles, simmer for 4 minutes then drain in a colander.


Heat the wok and when hot add the oil and chicken,  fry the chicken for a few minutes then add the pepper and cook for a further minute.  Pour the sauce into the wok and stir well until bubbling.  Ad the noodles, beansprouts and spring onions a handful at a time and toss in the sauce until well coated, stirring constantly until the beansprouts wilt.


Serve in bowls.