Ingredients

• 200 g chow mein noodles
• 2 tbsp sesame oil
• 3 cloves garlic, finely chopped
• 1 onion, thinly sliced
• 1 red bell pepper, cut into strips
• 150 g pointed cabbage, thinly shredded
• 200 g chicken breast, sliced thinly
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• Fresh coriander for garnish

Method

1. Cook the chow mein noodles according to the package instructions. Rinse with cold water, drain well and set aside.
2. Heat the sesame oil in a large wok or pan over medium heat. Add the garlic and stir-fry for about a minute, until fragrant.
3. Add the sliced chicken and cook until cooked through. Remove and set aside.
4. Add the onion, red bell pepper and pointed cabbage to the pan, and stir-fry for 3–4 minutes until tender.
5. Return the chicken to the pan and add the cooked chow mein noodles. Pour the soy sauce, oyster sauce and fish sauce over, and toss everything together well.
6. Cook for another 2–3 minutes, until the sauce is evenly distributed and the noodles are heated through.
7. Remove the pan from the heat, plate the chow mein, and garnish with fresh coriander.

Vegetarian variation with tofu

For a vegetarian version you can replace the chicken with 200 g firm tofu, cut into cubes. Fry the tofu first until golden, then follow the rest of the recipe as described.