Photo of Chicken chow mein bake by WW

Chicken chow mein bake

Points® value
Total Time
35 min
10 min
25 min
A twist on the classic stir-fry, these noodles are all about digging in at the table


Chicken breast, skinless, raw

4 medium

Carrots, raw

1 medium, peeled and cut into matchsticks

Spring Onions

6 medium, 5 roughly chopped, 1 finely sliced to serve

Broccoli, raw

1 whole, trimmed and cut into florets

Calorie controlled cooking spray

4 spray(s)

Hoisin Sauce

6 tablespoon(s)

Soy Sauce

1 tablespoon(s)

Sesame Oil

2 teaspoon(s), toasted


1 clove(s), crushed

Cashew Nuts

20 g, roughly chopped

Egg noodles, dry

180 g

Coriander, fresh

1 tablespoon(s), to serve


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the chicken, carrot, chopped spring onions and broccoli in a shallow ovenproof dish or on a baking tray, mist with cooking spray and season. Roast for 15 minutes.
  2. Meanwhile, combine the hoisin, soy sauce, sesame oil and garlic in a small bowl. When the chicken and vegetables have been in the oven for 15 minutes, remove, stir through the hoisin mixture, then cook in the oven for a further 10 minutes.
  3. In the last 5 minutes, cook the noodles according to pack instructions and drain. Mix with the cooked chicken and veg. Scatter over the cashews, coriander and spring onion.


If you like, swap the veg for a 300g pack of stir-fry vegetables