Chicken and Pork Chow Mein

Serves

4

Ingredients

• 250g packet Trident Rice Stick Noodles

• 400g chicken breast or thigh fillets, sliced thinly

• 200g pork fillet, sliced thinly

• 2 tablespoons peanut oil

• 2 cloves garlic, crushed

• 1 small carrot, sliced thinly

• 1 medium red pepper, sliced

• 4 shallots, chopped

• 2 large celery sticks, diced

• ½ 410g can Trident Baby Corn Spears, cut in half

• ½ medium Chinese cabbage, sliced finely

• 2 teaspoons soy sauce

• 1½ tablespoons Trident Stir-Fry Oyster Sauce

• 1 teaspoon Trident Stir-Fry Hoisin Sauce

• 2 teaspoons sweet sherry

• 1 teaspoon cornflour

• ¾ cup chicken stock

Instructions:

• Heat the water for the noodles and cook as per packet instructions while cooking the chicken and pork. Heat half the oil in the wok and stir-fry the chicken and pork in batches until tender, remove.

• Heat the remaining oil and add garlic, carrot, pepper, shallots, celery and corn. Add cabbage and cook until almost wilted, then add the chicken and pork.

• Mix all the sauces, sherry, cornflour and stock, then add this to the chow mein mix. Stir through for approximately 2 minutes.

• Serve with the noodles, either on the side of plate or place the chow mein on top.