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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


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.

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.

Step 3

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

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