Garlic Ginger Chicken Chow Mein 🔽 449 Cal | 46g P | 26g Carb | 5g F I really am a sucker for Chinese food! So tasty, so satisfying, this one hits! Follow 👉 @bettercheatmeals if you want to hit your nutrition goals and eat the food you love. 👊 Made with 2½ cup (600 ml) glass containers Serves: 4 🫚Ingredients -1½ lbs (680 g) chicken breast, diced into small pieces -3 squares dry thin cut egg noodles (see notes for brands) -4 cloves (6 g) garlic minced or 2 tsp garlic paste -1 tbsp fresh ginger minced or ½ tablespoon (4 g) ginger paste -2 cups (150 g) shredded cabbage -2 large carrots cut thin Garlic Ginger Sauce -⅓ cup (80 g) soy sauce -⅓ cup (80 g) oyster sauce -2 tbsp (30 g) sriracha sauce (1 = mild, 2= medium) -1 tbsp (8 g) cornstarch -½ tsp white pepper Instructions -Cook egg noodles according to package instructions. Drain, rinse with cold water, and set aside. -Mix all sauce ingredients in a small saucepan on medium heat. Add cornstarch dissolved in a small amount of cold water. Bring sauce to a gentle simmer and stir until it thickens. Set aside. -Spray a large wok or deep frying pan with olive oil cooking spray and pre-heat to medium-high heat. -Add sliced chicken. Cook for 5-6 minutes until golden and cooked through. Set aside. -Add a bit more cooking spray and add carrots and cabbage. Stir-fry for 2-3 minutes until vegetables start to soften but remain crisp. -Add minced garlic and ginger. Stir-fry for 30 seconds until fragrant but not brown. -Add chicken, cooked noodles and sauce mixture to the wok. Toss everything together until coated evenly. -Garnish with spring onions. Suggested egg noodle brands: NZ: High-Mark Fine Cut Egg Noodles (28 Cal/1g P) AUS: Coles Thin Asia Egg Noodles (36 Cal/1g P) USA: Manischewitz Thin/ or dry ramen/Lo Mein noodles from Wal-Mart (26 Cal/1G P) UK: Tesco Fine Egg Noodles (28 Cal/1g P) #mealprep #weightloss #fatloss - @bettercheatmeals