Source: Coles magazine March 2017 - Page 15
|Image source: taste.com.au|
Serves 4 - Prep 15 mins - Cook 10 mins
440g pkt shelf-fresh hokkien noodles
1 tablespoon peanut oil
500g Coles Australian RSPCA Approved Chicken Mince
1 carrot, cut into matchsticks
1 red capsicum, seeded, finely chopped
2 garlic cloves, crushed
1 tablespoon curry powder
1/4 cup (60ml) oyster sauce (Which I will omit)
2 tablespoons salt-reduced soy sauce
1/2 cup (60g) frozen baby peas
1 bunch choy sum, coarsely chopped
1/2 small wombok (Chinese cabbage), coarsely shredded
2 spring onions, thinly sliced
- Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 mins or until noodles separate. Drain.
- 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.
- 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.