Category, DifficultyBeginner

A tasty Asian-inspired chicken noodle dish popular as a weekday family meal.

Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins

 2 Chicken Breasts, cut into strips
 1 Bell Pepper
 1 Onion, chopped
 6 Spring Onions
 2 nests Dried Noodles (low carb)
 200g Beansprouts
 3 tablespoons Oyster Sauce
 1 teaspoon Coconut Flour
 1/2 teaspoon Sesame Oil
 2 tablespoons Soy Sauce
 3 tablespoons Tomato Puree
 1 teaspoon Xylitol Sweetener
 1 clove Garlic, minced
 1 teaspoon Ginger, minced
 3 cups Cabbage, finely shredded
 1 Carrot, julienned

Chow Mein Sauce
1

Mix together coconut flour and soy sauce, then in a small bowl, mix the oyster sauce, tomato, sweetener, sesame oil, ginger and garlic together and then set that to one side to let the flavours develop.

2
Cooked Chicken
3

Optional - velveting the chicken by combine chicken and 1/2 tsp baking soda in a small bowl and toss to combine. Set aside for 10 Minutes to marinate, then rinse chicken well and pat dry.

4
5

Heat some coconut oil in a wok and add your raw chicken and cook until that’s cooked through before adding the onions, peppers and spring onions.

6
7

In a large dish add the chopped onion, chopped green pepper, cooked chicken, and spring onions. (cut down each one length-ways a few times and then slicing into strips.)

8
9

Cook noodles. Drain them and again set them to one side.

10
11

Just cook it until your chicken is heated through and then add the sauce.

12
13

Give it a good mix and when the sauce is hot then add the beansprouts and noodles bit by bit making sure you keep stirring it so everything gets covered in the sauce.

14
15

When the beansprouts have wilted a little and everything is coated in the sauce then you’re ready to serve.

Other Ingredients:
Green Beans, Snap Peas, chili pepper, Broccoli, Peas, Pork, Shrimps, or Beef

Ingredients

 2 Chicken Breasts, cut into strips
 1 Bell Pepper
 1 Onion, chopped
 6 Spring Onions
 2 nests Dried Noodles (low carb)
 200g Beansprouts
 3 tablespoons Oyster Sauce
 1 teaspoon Coconut Flour
 1/2 teaspoon Sesame Oil
 2 tablespoons Soy Sauce
 3 tablespoons Tomato Puree
 1 teaspoon Xylitol Sweetener
 1 clove Garlic, minced
 1 teaspoon Ginger, minced
 3 cups Cabbage, finely shredded
 1 Carrot, julienned

Directions

Chow Mein Sauce
1

Mix together coconut flour and soy sauce, then in a small bowl, mix the oyster sauce, tomato, sweetener, sesame oil, ginger and garlic together and then set that to one side to let the flavours develop.

2
Cooked Chicken
3

Optional - velveting the chicken by combine chicken and 1/2 tsp baking soda in a small bowl and toss to combine. Set aside for 10 Minutes to marinate, then rinse chicken well and pat dry.

4
5

Heat some coconut oil in a wok and add your raw chicken and cook until that’s cooked through before adding the onions, peppers and spring onions.

6
7

In a large dish add the chopped onion, chopped green pepper, cooked chicken, and spring onions. (cut down each one length-ways a few times and then slicing into strips.)

8
9

Cook noodles. Drain them and again set them to one side.

10
11

Just cook it until your chicken is heated through and then add the sauce.

12
13

Give it a good mix and when the sauce is hot then add the beansprouts and noodles bit by bit making sure you keep stirring it so everything gets covered in the sauce.

14
15

When the beansprouts have wilted a little and everything is coated in the sauce then you’re ready to serve.

Chicken Chow Mein