For a speedy weeknight meal, try this quick and easy chow mein with chicken and slippery noodles.

Servings: 2


  • 220 g hokkien noodles
  • 1 teaspoon sesame oil
  • 250 g Chicken Mince
  • 1/2 carrot, cut into matchsticks
  • 1/4 red capsicum, seeded, coarsely chopped
  • 1 garlic cloves, crushed
  • 1 teaspoon curry powder
  • 2 tablespoon oyster sauce
  • 1 tbsp salt-reduced soy sauce
  • 1/4 cup (30g) frozen baby peas
  • 1/2 bunch choy sum, coarsely chopped
  • 1/4 small wombok (Chinese cabbage), coarsely shredded
  • 1 spring onions, thinly sliced


  1. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 mins or until noodles separate. Drain.
  2. Meanwhile, heat oil in a wok over high heat. Add chicken and stir-fry, stirring with a wooden spoon to break up any lumps, for 3-4 mins or until lightly browned. Add the carrot, capsicum and garlic and stir-fry for 1 min.
  3. Add the curry powder and stir-fry for 1 min or until fragrant. Add the oyster sauce, soy sauce, noodles and ½ cup (125ml) water. Stir-fry for 2 mins or until well combined. Add the peas, choy sum, wombok and spring onion and stir-fry for 1-2 mins or until wombok just wilts. Divide among serving bowls.