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