Easy Chicken Chow Mein

Ingredients (serves 4)

• 350g packet fresh Singapore noodles
• 2/3 cup chicken stock
• 1/3 cup oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 500g chicken mince
• 1 brown onion, chopped
• 1 celery stalk, thinly sliced
• 1 medium carrot, peeled, grated
• 1 small red capsicum, cut into 1cm cubes
• 1 cup frozen peas

Method

1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 2 minutes or until just tender. Drain. Using a fork, separate noodles. Combine stock, oyster sauce and soy sauce in a jug.
2. Heat a large, non-stick wok over high heat. Add oil. Swirl to coat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 3 to 4 minutes or until lightly browned and cooked through.
3. Add onion, celery, carrot, capsicum and peas. Stir-fry for 3 minutes or until vegetables are just tender. Add stock mixture and noodles. Stir-fry for 1 minute or until heated through. Serve.

Notes

• 
  Super saver: Use green capsicum instead of red and save around $1.14 in total.