The Scrumptious Sunday Recipe of the Week is …

Hello Sweaty Mummies,

This is the first week of doing Recipe of the Week.

This weeks #ScrumptiousSunday recipe of the week is taken from the dinners I’ve had since Saturday 4 January to Friday 10 January.

Saturday – We had dinner at my parents – a chicken curry

Sunday – Beef joint, roast potatoes, Yorkshire puddings, parsnips & carrots 

Monday – Chilli with rice (see post

Tuesday – Gammon joint with Slimming World chips and mushy peas (see post

Wednesday – Macaroni cheese bake (see post

Thursday – Unplanned dinner of takeaway pizza and chips (I spent the majority of the evening in hospital and we had to make do with grabbing something late on the way home – cue unhappy face)

Friday – Slimming World Chicken chow mein (see post

NB: all homemade meals are posted daily giving you a personal overview of what I thought and the quick Sweaty Mummy Method – except for Sunday, I have no idea why I missed Sunday’s daily nutrition post *apologise profusely*

So without further ado, it is time to announce the winner…

*Drum Roll*

#ScrumptiousSunday Recipe of the Week is… Slimming World Chicken Chow Mein.

Chicken Chow Mein - 2

I actually prefer this homemade chow mein to the takeaway version – it has so much more flavour (and none of the rubbish!!). Honestly, I kid you not, stick this in one of those silver containers tell the family you are treating them to a Chinese and they won’t know any different.

I got the idea for this recipe from one of the Slimming World recipe books “Fakeaways” but I did adapt the ingredients a little.

The added bonus is that Mr Sweaty Mummy LOVES it and he gets to use the chopsticks I bought him for Christmas (he asked for them).

Why don’t you give it a go?


Marinate for 20 minutes

Ready in 35 minutes

Ingredients (2 people)

2tbsp light soy sauce

1tsp Chinese rice vinegar

1tsp garlic salt

1tsp ground ginger

1/2tsp all season spices

2 skinless chicken breast, cut into strips

175g dried noodles

100g mangetout, halved lengthways

110g bamboo shoots

1 red pepper. deseeded and sliced

4 spring onions sliced diagnolly

30g fresh beansprouts

1/2tbsp oyster / fish sauce

1tbsp dark soy sauce

1/4 tsp sesame oil


– Mix the light soy sauce, vinegar, garlic, ginger and spices in a bowl and add the chicken, toss to coat and leave to marinate for 20 minutes

– Cook the noodles according to the instructions on the pack, drain & set aside

– Spray a wok with Slimming World Fry Light and put over a high heat, add the chicken mixture and stir-fry for 5 minutes or until lightly browned

– Add the mangetout, bamboo shoots, red pepper and spring onions and stir-fry for 6 minutes

– Add the noodles, bean sprouts, oyster sauce, dark soy sauce and sesame oil, toss and cook for a further 4 minutes

It is ready to be served – eat with a knife and fork (like I did) or for the authentic feel use chopsticks (like Mr Sweaty Mummy).

Why don’t you give this a try? You won’t regret it!


See you next week for #ScrumptiousSunday

Bye for now,

Sweaty Mummy