Shortcut Umami Chicken Noodle Stir-Fry
with Asian Greens & Wombok
- Eggs
- Gluten
- Wheat
- Molluscs
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
Skip the lengthy simmering time and dive straight into a comforting hawker-style favorite made beautifully simple. Plump chicken and bouncy noodles soak up an aromatic broth that's packed with authentic Singaporean flavor. Tossed with crisp Asian greens and tender wombok, it delivers a fresh, texture-rich noodle bowl that hits all the right savoury notes.
Ingredients
1 packet
Egg Noodles
(Contains: Eggs, Gluten, Wheat)
1 packet
Asian Greens
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
½ packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat)
330 g
Chicken Breast
1 packet
Garlic Paste
1 packet
Shredded Wombok
Not included in your delivery
2 tbs
soy sauce
(Contains: Soy May be present: Gluten)
1 drizzle
olive oil
¼ cup
water
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 set aside.
- Meanwhile, roughly chop Asian greens.
- In a small bowl, combine oyster sauce, cornflour (see ingredients), the soy sauce and the water.
- Cut chicken breast into 2cm chunks.
- In a large frying pan, heat a drizzle of olive oil over high heat.
- When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
- Add garlic paste and cook until fragrant, 1 minute. Tranfer to a bowl and cover to keep warm.
TIP: Chicken is cooked through when it is no longer pink in the middle.
- Return frying pan to medium-high heat with a drizzle of olive oil.
- Cook shredded wombok and Asian greens, until just wilted, 1-2 minutes.
- Add cooked chicken, egg noodles and oyster sauce mixture, tossing to combine, 1 minute. Season with pepper.
- Divide Singaporean chicken mee noodles between bowls. Enjoy!
