Chow mein noodles

Cooking Meat Chow mein noodles

This Chinese takeaway classic side takes just 20 minutes and is great served with sticky pork ribs.

Lables: Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Heat a wok over high heat. Add oil. Swirl to coat. Add onion, garlic and ginger. Stir-fry for 1 minute or until fragrant Add cauliflower and corn. Stir-fry for 2 minutes or until just tender. Add snow peas, cabbage, oyster sauce and pepper. Stir-fry for 2 minutes.
  2. Place cornflour in a bowl. Add stock, stirring until smooth. Add to vegetable mixture. Stir-fry for 1 to 2 minutes or until sauce begins to thicken. Add noodles. Toss to combine. Serve.

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2 tbsp Alfa One rice bran oil
2 medium brown onions, halved, thinly sliced
2 garlic cloves, thinly sliced
2cm piece fresh ginger, peeled, finely grated
1/2 small cauliflower, cut into small florets
125g packet fresh baby corn
80g snow peas, trimmed
1 cup roughly chopped green cabbage
1/3 cup oyster sauce
1/2 tsp ground white pepper
1 tsp cornflour
1/2 cup Massel chicken style liquid stock
227g packet chow mein noodles

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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