Chicken Chow Mein

  1. Place the noodles in a heatproof bowl. Cover them with boiling water. Set them aside for 5 mins or until the noodles separate. then drain off any excess water from the noodles. 
  2. Meanwhile, heat the oil in a wok over a high heat. Add the chicken and stir-fry, stirring with a wooden spoon to break up any lumps, for 9-10 mins or until lightly browned. Add the carrot, capsicum and garlic and stir-fry for 2 min.
  3. Add the curry powder and stir-fry for 2 min or until fragrant. Add the oyster sauce, soy sauce, noodles and 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. 

Total Recipe Time: 21-30 minutes

Prep Time: 15 mins
Cook Time: 10 mins

Serves: 4
 

Ingredients:

  • 400 g Manor Farm Chicken Mince
  • 440g Hokkien noodles
  • 1 tablespoon peanut oil
  • 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

Preparation / Cooking Steps:

  1. Place the noodles in a heatproof bowl. Cover them with boiling water. Set them aside for 5 mins or until the noodles separate. then drain off any excess water from the noodles. 
  2. Meanwhile, heat the oil in a wok over a high heat. Add the chicken and stir-fry, stirring with a wooden spoon to break up any lumps, for 9-10 mins or until lightly browned. Add the carrot, capsicum and garlic and stir-fry for 2 min.
  3. Add the curry powder and stir-fry for 2 min or until fragrant. Add the oyster sauce, soy sauce, noodles and 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. 
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