Chow Mein

• 15 oz thin egg noodles
• 2/3 cup chicken stock
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp peanut oil
• 7 oz chicken breast fillet, trimmed
• 9 oz ground pork
• 2 cloves garlic, minced
• 2 tsp finely grated fresh ginger
• 1 tsp mild curry powder
• 4 oz baby sweet corn, halved lengthwise
• 1/2 None medium red pepper, deseeded, cut into short pieces
• 1/4 head Chinese cabbage, shredded
• 1 None medium carrot, peeled, chopped
• 2 None spring onions, thinly sliced diagonally

1. Soak noodles in hot water for 2 mins then stir to separate strands. Drain. Whisk together chicken stock, soy sauce and oyster sauce.
2. Heat peanut oil in a large frying pan over medium heat. Cook chicken until brown and cooked through. Transfer to a plate. Cover with foil and let rest for 5 mins. Shred.
3. Increase heat to medium-high and cook pork, stirring with a spoon to break up lumps, until cooked through. Add garlic, ginger and curry powder. Cook for 1 min. Add corn, pepper, cabbage, carrot and stock mixture. Cook for 1-2 mins, or until sauce boils and cabbage wilts. Add noodles and chicken and toss until heated through.
4. Spoon noodles into serving bowls and sprinkle with spring onions. Serve immediately.

egg noodles, chicken stock, soy sauce, oyster sauce, peanut oil, chicken breast fillet, ground pork, garlic, ginger, curry powder, baby sweet corn, red pepper, head chinese cabbage, carrot, spring onions

Taken from recipes-plus.com/api/v2.0/recipes/33962 (may not work)