Name: Combination chow mein
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 440 gram packet thin egg noodles; 2/3 cup chicken stock; 2 tablespoon soy sauce; 1 tablespoon oyster sauce; 1 tablespoon peanut oil; 200 gram chicken breast fillet, trimmed; 250 gram pork mince; 2 clove garlic, crushed; 2 teaspoon finely grated fresh ginger; 1 teaspoon mild curry powder; 115 gram baby corn, halved lengthwise; 1/2 medium red capsicum, cut into short lengths; 1/4 chinese cabbage (wombok), shredded; 1 medium carrot, chopped; 2 green onions, thinly sliced diagonally

Ingredients

440 gram packet thin egg noodles

2/3 cup chicken stock

2 tablespoon soy sauce

1 tablespoon oyster sauce

1 tablespoon peanut oil

200 gram chicken breast fillet, trimmed

250 gram pork mince

2 clove garlic, crushed

2 teaspoon finely grated fresh ginger

1 teaspoon mild curry powder

115 gram baby corn, halved lengthwise

1/2 medium red capsicum, cut into short lengths

1/4 chinese cabbage (wombok), shredded

1 medium carrot, chopped

2 green onions, thinly sliced diagonally

Method

1.Place noodles in a large heatproof bowl; cover with hot water. Soak for 2 minutes then stir to separate strands. Drain. Whisk stock, soy and oyster sauces in a jug.

2.Heat oil in a large frying pan over moderate heat. Cook chicken until brown and cooked. Transfer to a plate. Cover with foil; rest for 5 minutes. Shred.

3.Place pan over moderately high heat. Add pork; cook, stirring with a spoon to break up lumps, until cooked. Add garlic, ginger and curry powder. Cook and stir for 1 minute.

4.Add corn, capsicum, cabbage, carrot and stock mixture to pan. Cook and stir for 1-2 minutes or until sauce boils and cabbage wilts. Add noodles and chicken; toss until heated through.

5.Spoon noodles into bowl; sprinkle with onion. Serve at once.

Use drained canned baby corn.
Note

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Ingredients

Method

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