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Ingredients

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

Method

Step 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.
Step 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.
Step 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.

Easy chicken chow mein

How to make Easy chicken chow mein

Ingredients

Method