Dan Churchill

Miso Chicken Lo Mein

Dan Churchill
PREP 5 MIN
COOK  15 MIN

Dan's taken inspiration from Japan and China for a noodle dish done the healthy way. Packed with protein and veggies, you'll have dinner on the table in less time than it would take to order takeout.

DF

EF

GF

NF

Number of servings
2
Ingredients

100g Hokkien noodles, fresh (or gluten free)

1 olive oil spray

300g skinless chicken breast thinly sliced

3 garlic cloves minced

100g mangetout julienned

1 carrot (medium) ribboned with a vegetable peeler

1 cup (40g) bean shoots well rinsed (optional)

4 sprigs of fresh coriander roughly chopped

1 long red chilli sliced (optional)

Sauce

2 tbs miso paste

1 tbs honey (rice malt syrup or maple syrup)

3 tsp sesame oil

Methodbased on 2 servings
1

Combine sauce ingredients in a small bowl. Whisk well, adding water to thin if required and set aside. 

2

Cook noodles according to package instructions, then set aside. 

3

Heat a non-stick frypan over medium-high heat and spray with oil. 

4

Add chicken to pan and sear for 3-4 minutes each side or until fully cooked.

5

Add garlic, mangetout and carrots, stirring until tender (4-5 minutes). 

6

Add sauce, cook for a minute then toss through bean shoots, if using, and noodles. 

7

Divide between bowls, top with coriander and scatter over chilli, if using, to serve. 

Nutritional Informationper serving

Energy (kJ)

1832 kJ / 438 cals

Protein

42.8 g

Fat

12.5 g

Sat. Fat

2.4 g

Carbs

35.7 g

Sugar

18.6 g

Fiber

6.5 g

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