3 Tablespoons stir fry oil
2 Boneless/skinless chicken breasts. Very thinly sliced into strips
1 Small chopped leek
150g Shredded white and green cabbage combined
6 Sliced mushrooms
1 Large grated carrot
300g Beansprouts
2 Cloves of pressed garlic
220g Dried fine egg noodles
Chopped Spring onions for garnish

Chow Mein Sauce
3 Tablespoons of stir fry oil
3 Tablespoons of soy sauce (light)
6 Tablespoons of oyster sauce
1 Tablespoon cornflour
1 Tablespoon of Zùsto dissolved in half a cup of boiling water
Add 1 chicken stock cube to the Zùsto and boiling water
Mix all in jug and set the sauce aside


1 High temperature. Heat oil in wok. Add chicken and flash fry, stirring until chicken is cooked. Remove from wok, set aside.
2 Medium heat. Fry mushrooms until cooked, remove from wok set aside.
3. Medium heat Add cabbage, garlic carrot, leek and beansprouts to wok. Stir fry the vegetables until soft approx 7 mins.
4. Meanwhile cook dried noodles following the instructions on the packet.
5. Add chicken, mushrooms, well drained noodles and Chow Mein sauce to wok.
6. High temperature. Stir continuously until sauce thickens approx 2 mins and is mixed through. Serve and garish with Spring onions.