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Easy chicken chow mein

  • 0:15 Prep
  • 0:08 Cook
  • 4 Servings


  • 350g packet fresh Singapore noodles
  • 2/3 cup Massel chicken style liquid stock
  • 1/3 cup oyster sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 500g chicken mince
  • 1 brown onion, chopped
  • 1 celery stalk, thinly sliced
  • 1 medium carrot, peeled, grated
  • 1 small red capsicum, cut into 1cm cubes
  • 1 cup frozen peas


  • 1
    Place noodles in a heatproof bowl. Cover with boiling water. Stand for 2 minutes or until just tender. Drain. Using a fork, separate noodles. Combine stock, oyster sauce and soy sauce in a jug.
  • 2
    Heat a large, non-stick wok over high heat. Add oil. Swirl to coat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 3 to 4 minutes or until lightly browned and cooked through.
  • 3
    Add onion, celery, carrot, capsicum and peas. Stir-fry for 3 minutes or until vegetables are just tender. Add stock mixture and noodles. Stir-fry for 1 minute or until heated through. Serve.

Source: taste.com.au


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