Chow Mein


  • 80g vermicelli noodles
  • 3 tbsp olive oil
  • 500g pork/beef/chicken mince
  • 1/2 tsp Chinese five spice
  • 1/2 tsp chilli powder
  • 1 large brown onion
  • 4 cloves garlic, finely chopped
  • 5cm piece ginger, grated
  • 3 long green chillies, thickly sliced
  • 1 Chinese cabbage (wombok) thinly sliced
  • 125ml chicken stock
  • 125ml oyster sauce
  • 3 tsp tamari sauce or soy sauce
  • 3 tsp sesame oil
  • 150g frozen peas
  • 1 handful green beans, thinly sliced
  • 6 green shallots, sliced diagonally
  • 100g bean sprouts
  • Crispy vermicelli noodles, to serve


  1. Put vermicelli in a large bowl and cover with boiling water. Set aside for 10 minute. Drain well and chop into 5cm lengths. Set aside.
  2. Meanwhile, heat 2 tbsp of the olive oil in a wok over a high heat. Add mince and cook, stirring constantly for 3-5 minutes or until browned. stir in five spice and chilli powder. Transfer to a bowl. Set aside.
  3. Return wok and add remaining olive oil. Add onion, garlic, ginger and chilli and stir fry for 1 minute or until fragrant.
  4. Stir in cabbage and hot water, then add sauces and sesame oil. Cook for 8 minutes or until just soft, then add peas, green beans and green shallots.
  5. Stir in softened vermicelli, bean sprouts and mince. Divide chow mein among serving bowls and top with crispy vermicelli to serve.
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