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Quick chicken chow mein

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 440g pkt shelf-fresh hokkien noodles
  • 1 tablespoon peanut oil
  • 500g Coles Australian RSPCA Approved Chicken Mince
  • 1 carrot, cut into matchsticks
  • 1 red capsicum, seeded, finely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon curry powder
  • 1/4 cup (60ml) oyster sauce
  • 2 tablespoons salt-reduced soy sauce
  • 1/2 cup (60g) frozen baby peas
  • 1 bunch choy sum, coarsely chopped
  • 1/2 small wombok (Chinese cabbage), coarsely shredded
  • 2 spring onions, thinly sliced


  • 1
    Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 mins or until noodles separate. Drain.
  • 2
    Meanwhile, heat oil in a wok over high heat. Add chicken and stir-fry, stirring with a wooden spoon to break up any lumps, for 3-4 mins or until lightly browned. Add the carrot, capsicum and garlic and stir-fry for 1 min.
  • 3
    Add the curry powder and stir-fry for 1 min or until fragrant. Add the oyster sauce, soy sauce, noodles and ½ cup (125ml) water. Stir-fry for 2 mins or until well combined. Add the peas, choy sum, wombok and spring onion and stir-fry for 1-2 mins or until wombok just wilts. Divide among serving bowls.

Source: taste.com.au


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