Recipes

This is one of Changs most popular recipes, probably because it’s so fast and easy! And the flavours are great too. You can use rump or sirloin in place of the chicken.

Cooking time: 10 minutes
Serves: 4
Degree of difficulty: easy

• 250g pack Changs Rice Noodles (vermicelli)
• 2 tablespoons oil
• 500g chicken fillet, thinly sliced
• 375g pack frozen Changs Oriental Mixed Vegetables
• 1 cup beef stock
• 2 tablespoons Changs Oyster Sauce
• 1 tablespoon Changs Soy Sauce
• 2 teaspoons cornflour

Place two noodle portions in a large bowl cover with boiling water. Stand for 10 minutes. Use a fork to loosen noodles completely. Drain, rinse with cold water.

Heat the wok or large heavy based pan until very hot, add the half oil. Cook chicken in two batches remove and set aside. Reheat wok. Add remaining oil to hot wok, add the Oriental Mixed Vegetables. Stir-fry for 2 minutes. Combine all remaining ingredients, add to the wok, with noodles, and stir until sauce is thickened. Return chicken to wok, stir to combine. Serve with steamed rice.