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Michelles chicken mince chow mein

Michele Vella

For Dinner


Published on

5 minutes to prepare and 10 minutes to cook

Serves 4


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.


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