2 chicken breasts cut into bite size bits 2 good size pieces of pork cut into bite size bits 350g packet fresh Singapore noodles 2/3 cup chicken stock 1/3 cup oyster sauce 2 tablespoons soy sauce 1 brown onion, chopped 1 medium carrot, peeled, grated (cook before adding) 1 cup frozen peas (cook before adding) ½ a Buck chow (cook before adding) 1 can bean sprouts 1 can bamboo shoots 1 tablespoon olive oil
1. Place Singapore noodles in a heatproof bowl. 2. Cover with boiling water, Stand for 2 minutes. Drain. Using a fork, separate noodles. 3. Combine chicken stock, oyster sauce and soy sauce in a jug. 4. Heat oil in a large fry pan over high heat. 5. Cook the chicken pieces and set aside. 6. Cook the pork pieces and set aside. 7. Add the onion, carrot, peas, snow peas, bamboo shoots, bean sprouts, buck chow. Stir until all vegetables are heated through. 8. Add the cooked chicken and pork to the vegetables. 9. Add the stock mixture and noodles. Stir for 1 minute or until heated through. Serve.