| | 17-minute chow mein
17-minute chow mein
17-minute chow mein 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Heat the oil in a wok over high heat. Stir-fry half the chicken for 2 minutes or until golden. Use a slotted spoon to transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.
  2. Meanwhile, combine the oyster sauce, soy sauce and wine in a bowl. Place the noodles in a colander and rinse well under hot water.
  3. Reduce heat to medium. Add the ginger and garlic to the wok. Stir-fry for 1 minute or until aromatic. Add the vegetable mix and ? cup of water. Cover for 2 minutes. Uncover and add the noodles, chicken and oyster sauce mixture. Stir-fry for 2 minutes or until warmed through. Season with white pepper. Drizzle with sesame oil and top with shallot.
Time for preparing:
9 min.


  • 1 tablespoon peanut oil
  • 500g chicken breast stir-fry strips
  • 2 tablespoons oyster sauce
  • 2 tablespoons light soy sauce
  • 2 tablespoons Chinese rice wine
  • 440g pkt thin hokkien noodles
  • 1 tablespoon grated ginger
  • 2 garlic cloves, crushed
  • 300g pkt superfood stir-fry vegetable mix
  • White pepper, to season
  • Sesame oil, to drizzle
  • Sliced green shallots, to serve