Mushroom and Wom Bok Chow Mein

Preparation:  10 minutes

Cooking: 10 minutes

Serves: 4

350g fresh chow mein noodles

1 tblspn peanut oil

2 eggs, lightly beaten

400g cup mushrooms, sliced

2 garlic cloves, crushed

4 green onions, thinly sliced

1/4 cup chicken stock

2 tblspn soy sauce

2 tblspn oyster sauce

1/2 small Chinese cabbage (wom bok), shredded

1 cup bean sprouts, trimmed

Cook the noodles following packet directions. Drain. Heat a wok over medium heat. Add I tblspn of oil and swirl to coat. Add egg and swirl to form a thin omelette. Cook for 30 seconds or until almost set. Slide omelette onto a chopping board. Roll up and thinly slice crossways.

Heat remaining oil in the wok over a high heat. Add mushrooms, garlic and green onions and stir-fry for 3 minutes until the mushrooms are tender.

Combine stock, soy sauce and oyster sauce and add to the wok. Bring to the boil. Add noodles and cabbage. Stir-fry for 1 minute. Add bean sprouts and omelette. Toss to combine. Serve.