Fresh and full of flavour this pork and chicken chow mein is our delicious version of a classic Chinese dish of stir-fried egg noodles.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

pork and chicken chow mein

• 300g pork mince
• 1 chicken breast fillet, skin off
• 2 tablespoons vegetable oil
• 1 large brown onion, finely diced
• 2 medium cloves garlic, crushed
• 1 x 5cm piece of ginger, peeled and grated
• 2 red chilies, seeds removed, finely sliced
• 1 stick celery, finely diced
• 2 carrots, peeled and finely sliced
• 2 cups salt-reduced chicken stock
• 350g packet of thin egg noodles
• 4 tablespoons uncooked white rice
• ½ cup frozen peas
• ⅓ cup oyster sauce
• 2 tablespoons light soy sauce
• ½ cup green beans, sliced
• ½ cup fresh bean shoots

Empty the egg noodles into a large bowl and cover with boiling water. Allow to sit for 2 minutes, or until soft, drain and set aside. Heat the oil in a large, heavy based pot or wok then add the onions, garlic and chilli. Saute over a medium heat until soft. Add the garlic and stir through and cook for a further 2 minutes. Add the minced pork to the pot and break up with a wooden spoon, cook until the pork is just turning brown. Add the oyster and soy sauce and mix through well. Pour the stock over the pork mince and bring to a gentle boil.   Place the chicken breast in the pot together with the rice, celery and carrots. Cook for around 10-15 minutes, or until the breast is cooked through. Remove the breast from the pot and, when cool enough to handle, dice into small chunks. Add the beans and peas and simmer for another 6-8 minutes or until they are cooked but still crunchy. Put the softened noodles into the pot and stir through until all ingredients are well combined. Check seasoning and add a little more soy sauce if necessary. Spoon into large bowls and garnish with bean shoots. Serves 4-6