- 1 tbsp Soy Sauce
- ½ tbsp Rice Vinegar
- 1 tsp Oyster Sauce
- 1 tsp Sesame Oil
- 1 Thumb Ginger (grated)
- 2 Garlic Cloves (grated)
- ½ Lime (juice)
- 150g Savoy Cabbage
- 100g Bok Choy
- 100g Sweet Red Pepper
- 80g Shiitake Mushrooms
- 100g Sugar Snap Peas
- 2 Packs Oomi Noodles
- 1 Spring Onion
- In a bowl mix together all the sauce ingredients
- Finely chop the cabbage, bok choy, red pepper, shiitake mushrooms, peas and spring onion.
- Warm the remaining sauce in a wok, add all the veg (accept the spring onion). Stir fry for 5mins then add the oomi noodle and splash of water if necessary.
- Serve stir fry mix topped with sliced chicken and a sprinkle of spring onion.
Before visiting China, we didn’t include a huge amount of Chinese-inspired dishes within our diet. This was due to the presumption that much of their menu has an an association with high sugar and salt content, but who said we had to stick with that? Yes, it’s true as with any cuisine there are dishes that don’t always do the best for our health, but with a little imagination and help from oomi noodles, we have defied the dishes’ stereotype. These oomi noodles are packed with protein (13g of
protein per serving) thanks to the use of fish protein from sustainably sourced pollock and whiting. This helps to build a complete profile of amino acids in your meal to aid both growth and repair. Proper nutrition is incredibly important, especially when taking on a physically demanding activities such as running along The Great Wall of China!
The delicious oomi has inspired us to discover a healthier way of fixing chinese food cravings now that we are back home. Having tasted the cuisine in its origin, we can’t wait to recreate some culinary delights, bringing back the taste bud memories while adding the TTH health kick. First up, we have a TTH take on Chicken Chow Mein. It’s bursting with flavour, thanks to oyster sauce, fresh ginger, garlic, shiitake mushrooms and sweet red pepper. Plus, we’ve reduced the sugar and salt content to create a nutritiously delicious dish!
The crispy skinned chicken was inspired by these amazing chicken wing skewers. They were made by our host up in the mountains by The Great Wall.
The oyster and soy sauce was inspired the vegetables cooked up by our teppanyaki chef at Tairyo in Sanlitun.
We wanted to pack in loads of colour, especially red and green, as it reminds us of all the stunning ancient buildings we explored around Beijing.