Quick and Easy Chicken Chow Mein with Egg Noodles & Plenty of Veg

Cut the carrot into matchstick size pieces . Thinly slice spring onion on a slight angle, keeping the white and green parts separate. De-seed capsicum and thinly slice. Peel and mince garlic. Finely shred green cabbage. Put a pot of water on to boil for step 3.

Heat a drizzle of olive oil in a non-stick pan over medium heat. Add mince, breaking up any lumps with a wooden spoon and cook 3-4 minutes, until lightly browned. Season with salt and pepper.

Add the egg noodles to the pot of boiling water. Cook 5-6 minutes or until tender. Drain thoroughly and rinse under warm water to prevent the noodles from sticking together.

Add carrot, capsicum, garlic and white parts of spring onion to mince. Stir-fry 3 minutes. Add curry powder and stir-fry for another minute or until fragrant. Mix cornflour with ¹⁄₃ cup water in a small bowl, stirring well. Add stir-fry sauce, noodles and cornflour paste to pan. Stir-fry for 2 minutes until well combined and sauce has thickened slightly.

Add the peas, cabbage and most of the green parts of spring onion and stir-fry for 1-2 minutes or until cabbage just wilts. Divide among serving bowls, garnish with remaining spring onion and enjoy!

Cut the carrot into matchstick size pieces . Thinly slice spring onion on a slight angle, keeping the white and green parts separate. De-seed capsicum and thinly slice. Peel and mince garlic. Finely shred green cabbage. Put a pot of water on to boil for step 3.

Heat a drizzle of olive oil in a non-stick pan over medium heat. Add mince, breaking up any lumps with a wooden spoon and cook 3-4 minutes, until lightly browned. Season with salt and pepper.

Add the egg noodles to the pot of boiling water. Cook 5-6 minutes or until tender. Drain thoroughly and rinse under warm water to prevent the noodles from sticking together.

Add carrot, capsicum, garlic and white parts of spring onion to mince. Stir-fry 3 minutes. Add curry powder and stir-fry for another minute or until fragrant. Mix cornflour with ¹⁄₂ cup water in a small bowl, stirring well. Add stir-fry sauce, noodles and cornflour paste to pan. Stir-fry for 2 minutes until well combined and sauce has thickened slightly.

Add the peas, cabbage and most of the green parts of spring onion and stir-fry for 1-2 minutes or until cabbage just wilts. Divide among serving bowls, garnish with remaining spring onion and enjoy!

Cut the carrot into matchstick size pieces . Thinly slice spring onion on a slight angle, keeping the white and green parts separate. De-seed capsicum and thinly slice. Peel and mince garlic. Finely shred green cabbage. Put a pot of water on to boil for step 3.

Heat a drizzle of olive oil in a non-stick pan over medium heat. Add mince, breaking up any lumps with a wooden spoon and cook 3-4 minutes, until lightly browned. Season with salt and pepper.

Add the egg noodles to the pot of boiling water. Cook 5-6 minutes or until tender. Drain thoroughly and rinse under warm water to prevent the noodles from sticking together.

Add carrot, capsicum, garlic and white parts of spring onion to mince. Stir-fry 3 minutes. Add curry powder and stir-fry for another minute or until fragrant. Mix cornflour with ¹⁄₄ cup water in a small bowl, stirring well. Add stir-fry sauce, noodles and cornflour paste to pan. Stir-fry for 2 minutes until well combined and sauce has thickened slightly.

Add the peas, cabbage and most of the green parts of spring onion and stir-fry for 1-2 minutes or until cabbage just wilts. Divide among serving bowls, garnish with remaining spring onion and enjoy!

Cut the carrot into matchstick size pieces . Thinly slice spring onion on a slight angle, keeping the white and green parts separate. De-seed capsicum and thinly slice. Peel and mince garlic. Finely shred green cabbage. Put a pot of water on to boil for step 3.

Heat a drizzle of olive oil in a non-stick pan over medium heat. Add mince, breaking up any lumps with a wooden spoon and cook 3-4 minutes, until lightly browned. Season with salt and pepper.

Add the egg noodles to the pot of boiling water. Cook 5-6 minutes or until tender. Drain thoroughly and rinse under warm water to prevent the noodles from sticking together.

Add carrot, capsicum, garlic and white parts of spring onion to mince. Stir-fry 3 minutes. Add curry powder and stir-fry for another minute or until fragrant. Mix cornflour with ¹⁄₄ cup water in a small bowl, stirring well. Add stir-fry sauce, noodles and cornflour paste to pan. Stir-fry for 2 minutes until well combined and sauce has thickened slightly.

Add the peas, cabbage and most of the green parts of spring onion and stir-fry for 1-2 minutes or until cabbage just wilts. Divide among serving bowls, garnish with remaining spring onion and enjoy!

Cut the carrot into matchstick size pieces . Thinly slice spring onion on a slight angle, keeping the white and green parts separate. De-seed capsicum and thinly slice. Peel and mince garlic. Finely shred green cabbage. Put a pot of water on to boil for step 3.

Heat a drizzle of olive oil in a non-stick pan over medium heat. Add mince, breaking up any lumps with a wooden spoon and cook 3-4 minutes, until lightly browned. Season with salt and pepper.

Add the egg noodles to the pot of boiling water. Cook 5-6 minutes or until tender. Drain thoroughly and rinse under warm water to prevent the noodles from sticking together.

Add carrot, capsicum, garlic and white parts of spring onion to mince. Stir-fry 3 minutes. Add curry powder and stir-fry for another minute or until fragrant. Mix cornflour with ¹⁄₄ cup water in a small bowl, stirring well. Add stir-fry sauce, noodles and cornflour paste to pan. Stir-fry for 2 minutes until well combined and sauce has thickened slightly.

Add the peas, cabbage and most of the green parts of spring onion and stir-fry for 1-2 minutes or until cabbage just wilts. Divide among serving bowls, garnish with remaining spring onion and enjoy!

Cut the carrot into matchstick size pieces . Thinly slice spring onion on a slight angle, keeping the white and green parts separate. De-seed capsicum and thinly slice. Peel and mince garlic. Finely shred green cabbage. Put a pot of water on to boil for step 3.

Heat a drizzle of olive oil in a non-stick pan over medium heat. Add mince, breaking up any lumps with a wooden spoon and cook 3-4 minutes, until lightly browned. Season with salt and pepper.

Add the egg noodles to the pot of boiling water. Cook 5-6 minutes or until tender. Drain thoroughly and rinse under warm water to prevent the noodles from sticking together.

Add carrot, capsicum, garlic and white parts of spring onion to mince. Stir-fry 3 minutes. Add curry powder and stir-fry for another minute or until fragrant. Mix cornflour with ¹⁄₄ cup water in a small bowl, stirring well. Add stir-fry sauce, noodles and cornflour paste to pan. Stir-fry for 2 minutes until well combined and sauce has thickened slightly.

Add the peas, cabbage and most of the green parts of spring onion and stir-fry for 1-2 minutes or until cabbage just wilts. Divide among serving bowls, garnish with remaining spring onion and enjoy!