RECIPES FROM OESOPHAGEAL PATIENTS

CHICKEN CHOW MEIN

• 9oz packet of medium egg noodles

1. Place the egg noodles in a large bowl or dish, break them up slightly and cover with boiling water. Leave to stand.

• 2 Tablespoons sunflower oil
• 9oz cooked chicken breasts
• 1 clove garlic finely chopped
• 1 red bell pepper deseeded and thinly sliced
• 3 oz shitake mushrooms (or can use ordinary field mushrooms)
• 6 spring onions sliced 1 cup bean sprouts

2. Heat the sunflower oil in a large preheated wok. Add the chicken, garlic, pepper, mushrooms, onions and bean sprouts. Stir fry for 5 mins.

• 3 Tablespoons light soy sauce
• 1 Tablespoon sesame oil

3. Drain the noodles thoroughly and add to the wok. Toss well and stir fry for a further 5 mins.
4. Drizzle the soy and sesame oil over the chow mein and toss until well combined.

Serve immediately.