Perfect for: Lunch, dinner, or a quick high-protein meal
Time: 25 minutes
Serves: 2–3
🛒 Ingredients:
- 300g rump steak or chicken breast, thinly sliced
- 1 yellow onion, sliced (not too thin)
- 1 green pepper, sliced (not too thin)
- 2 small carrots, sliced
- Thumb-sized piece of ginger, grated or finely chopped
- 3 garlic cloves, crushed
- 1 tbsp low-sodium soy sauce
- ½ tsp white pepper
- ½ tsp Chinese five spice (or a dash of cinnamon as an alternative)
- 150g noodles of choice (egg noodles or tagliatelle both work well)
- ½ tbsp coconut oil
Sauce:
- 2 tbsp low-sodium soy sauce
- ½ tsp white pepper
- ½ tsp Chinese five spice (or a dash of cinnamon)
- ½ tbsp honey
- ½ tbsp peanut butter
- 1 tsp vinegar
- 50ml water (or pasta water)
Toppings:
- 1 tsp sesame seeds
- 2 tsp spring onion (green part), finely chopped
🔥 Instructions:
- Marinate the steak or chicken in soy sauce, white pepper, and Chinese five spice.
- Heat a pan on high heat and add coconut oil. Cook the meat until browned, then remove from the pan and set aside.
- Reduce the heat. Add ginger and garlic to the same pan and sauté for about 30 seconds, until fragrant.
- Add onion, peppers, and carrots, stirring briefly — keep them slightly crunchy for texture.
- Add the cooked noodles, sauce, and meat back to the pan. Stir well to coat everything evenly.
- If the sauce is too thin, add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) to thicken.
- Serve hot and top with sesame seeds and spring onion.
✅ Why This Works:
This chow mein delivers the ideal balance of lean protein, carbs, and healthy fats. The quick stir-fry method locks in nutrients and flavor, while the honey–soy–peanut butter sauce gives it a rich, umami depth without needing takeout-style additives or excess oil.
