1/2kg chicken mince 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 ½ a Buck chow 1 tablespoon vegetable 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 mince for 3 to 4 mins or until cooked. 6. Add onion, carrot, peas snow peas, buck chow. Stir for 3 minutes or until vegetables are just tender. 7. Add the stock mixture and noodles. Stir for 1 minute or until heated through. Serve.