INGREDIENTS: (Serves 3 hungry adults)

   500gm (approx 1lb) skinless, boneless chicken breast.
   375gm packet Chow Mein Noodles
   1 medium onion
   1 clove garlic
   1 stick celery
   1 small red capsicum (bell pepper)
   250gm (approx 1/2 lb) cabbage
   1 tsp chicken stock powder dissolved in 1/4 cup warm water
   Vegetable oil

   1 dsp oyster sauce
   1 tsp mushroom soy sauce (or light soy sauce)
   1/2 tsp cornflour (cornstarch)
   Ground white pepper to taste

   1 tbsp oyster sauce
   1 dsp mushroom soy sauce (or light soy sauce)
   1 dsp cornflour (cornstarch)
   1/4 cup water
   Ground white pepper to taste


Place chow mein noodles in salted boiling water for about 1 minute, drain and immediately plunge noodles into cold water to stop the cooking process. Drain well and set aside.

Cut chicken breast meat into thin strips and place in a small mixing bowl.

Mix the marinade ingredients until well-blended and add to chicken strips.

Mix well and allow to marinate for about 30 minutes.

While chicken is marinating:

Peel and slice onion into wedges, peel and mince garlic.

Wash and slice celery diagonally into desired thickness.

Wash, remove stalk and seeds from capsicum and slice into long strips of desired thickness.

Slice cabbage into 1cm (approx 1/2") strips.

Add all the sauce ingredients into a small bowl and mix thoroughly, set aside.


When ready to cook, heat approx 2 tbsp cooking oil in a non-stick wok (or frypan) on high heat.

Divide noodles into 3 portions, fry each portion in the hot oil until golden, remove and place on individual dinner plates.

Add 2 tbsp cooking oil to wok and stir fry the marinated chicken strips until almost cooked through. Remove the chicken strips and set aside.

Add 2 tbsp cooking oil and briefly stir-fry the onions and garlic.
Add celery, capsicum, cabbage and the dissolved chicken stock and continue stir-frying until vegetables are cooked to your liking, adding a little water if necessary.

Add the chicken strips to the vegetables, stir to combine.

Re-stir sauce mixture thoroughly and pour over the combined chicken and vegetables.

Continue to stir-fry until sauce thickens.

Remove from heat, divide mixture into three and place a portion each on top of the three individual serves of fried noodles. Serve immediately.

[N.B.  You can disregard frying the noodles if soft noodles is preferred.]

I have also tried substituting chow mein noodles with 2-minute instant noodles cooked as directed on the packet (without adding the sachet of seasoning) and drained.  Quick and delicious!




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