Ingredients Jump to Instructions ↓

  1. 8 medium uncooked prawns (200g)

  2. 2 tablespoons peanut oil

  3. 250g chicken mince

  4. 100g Chinese barbecued pork, sliced thinly

  5. 1 medium carrot (120g), sliced thinly

  6. 1 medium brown onion (150g), sliced thinly

  7. 2 trimmed sticks celery (150g), sliced thinly

  8. 1 medium green capsicum (200g), sliced thinly

  9. 100g button mushrooms, sliced thinly

  10. 2 cups (140g) coarsely shredded chinese cabbage

  11. 1 cup (80g) bean sprouts

  12. 3 green onions, sliced thinly

  13. 2 teaspoons cornflour

  14. 2 tablespoons light soy sauce

  15. 2 tablespoons oyster sauce cup (125ml) chicken stock

  16. 2 x 100g packets fried noodles

Instructions Jump to Ingredients ↑

  1. Shell and devein prawns, leaving tails intact. Heat half of the oil in wok or large frying pan; stir-fry prawns until just changed in colour. Remove prawns from wok; cover to keep warm. Add chicken to wok; stir-fry until cooked through. Add pork; stir-fry until heated through. Remove from wok; cover to keep warm. Heat remaining oil in wok; stir-fry carrot and brown onion until onion softens. Add celery, capsicum and mushrooms; stir-fry until vegetables are just tender. Return prawns and chicken mixture to wok with cabbage, sprouts, green onion and blended cornflour, sauces and stock; stir-fry until cabbage just wilts and sauce boils and thickens. Serve on noodles. Tips Chinese barbecued pork has a sweet-sticky coating made from soy sauce, sherry, five-spice and hoisin sauce, and is traditionally cooked in special ovens. You can substitute soft egg noodles for the crunchy noodles, if you prefer, but check the manufacturer's instructions regarding their preparation. Serving suggestion Accompany chow mein with a bowl of soy sauce and finely chopped fresh red chilli.


Send feedback