Add another tablespoon of oil to the pan, then add the carrots, cabbage, and pressed garlic. Cook for about 2-3 minutes, until the veggies are a bit softened and the cabbage is slightly translucent.

Add the chicken pieces and cook, stirring, until no longer pink. Stir in the scallions and the spinach. Season with 1 tablespoon coconut aminos and red pepper flakes.

Tasting the chow mein sauce with the mushroom and chicken, there were flavours that were definitely missing. Adding in the red cabbage didn't really add to the flavour, but a chunk of ginger did ...

Mary Berry's chicken chow mein took me 10 minutes to make - and is cheaper than a takeaway Takeaways are fairly pricey, so why not make a homemade version?

Reheat the wok, and add the remaining oil. Add the garlic and stir-fry for 10 seconds. Add the mangetout and ham and fry for one minute. Add the noodles, light soy sauce, dark soy sauce, rice wine ...