Easy Chicken Lo Mein Noodle Stir-Fry
with Mixed Veggies & Sesame Seeds
- Gluten
- Soy
- Wheat
- Eggs
- Molluscs
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
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Ingredients
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
330 g
Chicken Breast
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat;)
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat;)
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 packet
Asian Stir-Fry Mix
1
Capsicum
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a medium saucepan with boiling water.
• Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes.
• Drain, rinse and return to saucepan with a drizzle of olive oil.
• Slice chicken breast into thin strips.
• Meanwhile, thinly slice capsicum.
• In a small bowl, combine oyster sauce, the soy sauce, brown sugar and water.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook Asian stir-fry mix and capsicum until tender, 4-5 minutes.
• Season to taste with salt and pepper. Transfer to a bowl.
Little cooks: Take charge and help combine the oyster sauce mixture!
• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken strips, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Return all chicken to the pan then add Asian BBQ seasoning, cooked noodles, veggies and oyster sauce mixture tossing to combine. Season with pepper.
TIP: Chicken is cooked through when it is no longer pink inside.
• Divide chicken lo mein noodle stir-fry between bowls.
• Sprinkle with sesame seeds to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the sesame seeds!
