CHOW MEIN

1 pkg 400 g fresh chow mein noodles
¼ cup oyster sauce
2 tbsp soy sauce
1 tbsp sesame oil
8 oz boneless chicken, breast or thigh
2 tbsp oil
1 onion sliced
2 cloves garlic, minced
2 tbsp grated ginger root
4 cups broccoli
4 oz snow peas, trimmed
1 yellow pepper cut in small strips
½ cup chicken stock
1 cup bean sprouts
1 green onion, sliced

In large saucepan of boiling water, cook noodles till tender, about 2 minutes. Drain and rinse under cold water, drain well and set aside in colander.

Meanwhile, in bowl, whisk together oyster sauce, soy sauce and sesame oil. Thinly slice chicken crosswise, add to bowl, tossing to coat.

In large wok or skillet, heat 1 tbsp of the oil over high heat; stir-fry chicken mixture for 2 minutes. Transfer to plate.

Add remaining oil to pan; reduce heat to medium. Add onion, garlic, and ginger, stir-fry for 2 minutes. Add broccoli, snow peas, yellow pepper and 2 tbsp water; cover and steam for 3 minutes. Add noodles and stock; stir-fry till hot. Return chicken and any accumulated juices to pan; add bean sprouts and toss to combine. Serve sprinkled with green onions.