New Chicken & Rainbow Veg Chow Mein


  • 280g pkt fresh chow mein noodles
  • 2 tbs sesame oil
  • 1/3 cup oyster sauce
  • 2 tbs kecap manis
  • 2 tbs shao hsing
  • 1 tbs soy sauce
  • 3 garlic cloves, crushed
  • 500g chicken breast stir-fry strips
  • 1/2 x 850g pkt frozen Chinese stir-fry vegetables
  • 2 cups finely shredded red cabbage
  • 1 cup bean sprouts
  • 2 spring onions, trimmed, shredded
  • 1 tbs sesame seeds, toasted
  • 1 fresh long red chilli, thinly sliced


1. Place noodles in a large heatproof bowl and cover with boiling water. Stand for 2 minutes, then drain and return to bowl. Add half the oil and toss to combine.

2. Meanwhile, combine oyster sauce, kecap manis, shao hsing, soy and garlic in a small bowl.

3. Heat a wok over high heat. Add remaining oil and swirl to coat. Stir-fry chicken, in 2 batches, for 4 minutes or until just cooked through. Transfer to a bowl and cover to keep warm.

4. Add stir-fry vegetables and stir-fry for 3 minutes or until just tender. Add cabbage, noodles, chicken and sauce mixture to wok. Stir-fry for 3 minutes or until heated through. Top with sprouts, onion, sesame seeds and chilli. Serve.

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