Chicken Chow Mein

Chicken Chow Mein


May 28, 2015

  • Prep: 20 mins
  • Cook: 4 hrs
  • Yields: 3-4


350g packet fresh chow mein noodles (or Hokkien noodles)

2 teaspoons cornflour

2 tablespoons soy sauce

2 tablespoons oyster sauce

1/2 teaspoon sesame oil

1 1/2 tablespoons peanut oil

400g chicken thigh fillets, thinly sliced

1 medium brown onion, cut into wedges

1 small carrot, peeled, sliced

1 garlic clove, crushed

1cm piece fresh ginger, peeled, grated

410g can whole baby corn spears, drained, halved lengthways

100g cup mushrooms, sliced

1 small baby wombok (Chinese cabbage), trimmed, roughly shredded

3 spring onions, cut into 5cm lengths


1Place chicken, onions, carrot, spring onions, wombok and baby corn into the slow cooker.

2In a bowl combine; ginger, garlic, cornflour, soy, oyster sauce, sesame and peanut oil.

3Pour sauce over chicken and stir. Cover and cook for 4hrs, low.

41 hr before serving add mushrooms.

510 mins before serving prepare noodles as directed on package (put to side).

6Divide noodle between 3-4 bowls and pour chicken and sauce over the top.

7Note: Cooked in 5.5L Contempo SC which cooks at a higher heat. Times may vary.


Submitted by Denise Roberts


2 Reviews


March 10, 2021

Came out quite bland unfortunately. Won’t be cooking again.

Sheryn Fairley

April 5, 2016

this has become a favourite of mine…even made it on stove top. Used stir fry veg as well and other times what vegies were in recipe…I have made it without ginger and still worked a treat….nice and easy for a mummy who is looking for a lazy but healthy meal and left overs taste great

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