Chicken chow mein

Whip up a speedy family favourite in under 20 minutes with this tasty Asian-inspired chicken noodle dish.

• 1 tablespoon vegetable oil
• 500g Coles RSPCA Approved Chicken Mince
• 1 brown onion, thinly sliced
• 3 garlic cloves, crushed
• 1 tablespoon curry powder
• 100g broccoli, cut into small florets, halved
• 1 carrot, peeled, halved lengthways, sliced diagonally
• 100g cup mushrooms, thickly sliced
• 1/2 cup (125ml) chicken stock
• 1/3 cup (80ml) oyster sauce
• 1 tablespoon tomato sauce
• 440g pkt ready-to-use Singapore noodles
• 1/3 cup (40g) frozen peas
• 200g Chinese cabbage (wombok), chopped
• 1 spring onion, thinly sliced diagonally
• 1 teaspoon sesame seeds, toasted

1. Step 1

   Heat the oil in a large frying pan or wok over high heat. Add the chicken, brown onion and garlic and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until mince browns. Add the curry powder and stir to combine. Add the broccoli, carrot and mushroom and cook for 3 mins or until vegetables start to soften.

2. Step 2

   Add the stock, oyster sauce, tomato sauce and noodles. Cook for 2 mins. Add the peas and cabbage and cook until the cabbage just wilts.

3. Step 3

   Serve the chicken chow mein sprinkled with spring onion and sesame seeds.