Ingredients

• 1 tbsp oil
• 200g/7oz chicken , sliced (thigh, breast)
• 2 garlic cloves , minced
• 2 ramen or instant noodle cakes , discard seasoning (Note 1)
• 200g/7oz pre shedded Coleslaw mix , cabbage and carrot (Note 2)
• 3 green onion stems , cut into 5cm/2″ lengths
• 1 heaped cup beansprouts
• 1 cup (250 ml) water

Chow Mein Sauce:

• 1.5 tbsp light soy sauce (Note 3)
• 1.5 tbsp Oyster Sauce (Note 4)
• 1 tbsp Chinese Cooking Wine or Mirin (Note 5)
• 2 tsp sesame oil , toasted (Note 6)
• 1 tsp white sugar (SKIP if using Mirin)

Instructions

• Mix Sauce in a bowl.
• Heat oil in a large skillet over high heat. Add garlic, cook 10 seconds.
• Add chicken and cook until mostly changes from pink to white, then add Sauce.
• Cook for 1 minute, then add Coleslaw mix and white part of green onions.
• Cook for 1 1/2 minutes until cabbage wilts, then push everything to the side to make room for the ramen (see video & photos in post).
• Add water then squidge the ramen cakes in side by side.
• When water simmers, leave for 45 seconds. Flip, then leave for 30 seconds.
• Loosen noodles, add bean sprouts and green onion, then toss energetically for 1 1/2 – 2 minutes until sauce reduces and coats noodles. (Note 7)
• Serve immediately!