An easy to assemble dinner this winter. Try your traditional wok chow mein in a casserole dish baked in oven. It is an ultimate crowd pleaser and a sure to win recipe amongst kids.

 

OVEN ROASTED VEGETABLE AND CHICKEN CHOW MEIN RECIPE
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Ingredients
  1. 1 packet egg noodles boiled
  2. 1/4 cup oil to fry noodles
  3. 2 cups boiled shredded chicken
  4. 1 small head cabbage, sliced into strips
  5. 2 capsicums, cut into strips
  6. 3 carrots, grated
  7. 1 tablespoon minced garlic
  8. 2 tablespoons oil
  9. 1 teaspoon freshly ground black pepper
  10. 1/2 teaspoon salt
  11. 1-1/2 tablespoons sugar
  12. 1 tablespoon rice vinegar
FOR THE SAUCE
  1. 2-1/2 cups chicken stock
  2. 3 tablespoons oyster sauce
  3. 3 tablespoons low sodium soy sauce
  4. 1/4 cup ketchup
  5. 2 tablespoons hot sauce
  6. 1 tablespoon rice vinegar
  7. 1 teaspoon sesame seed oil
  8. 1 teaspoon black pepper
  9. Salt to taste
  10. 1 teaspoon chicken stock powder
  11. 1 tablespoon red chilli flakes
  12. 1 tablespoon cornflour or cornstarch
Instructions
  1. In a glass casserole dish drizzle oil and spread out the vegetables; cabbage, carrots, capsicum, garlic, chicken, salt, pepper, sugar and vinegar. Mix it together and pop the dish into the oven at 180°C for about 10 minutes.
  2. In a mixing bowl whisk together all the ingredients of the sauce.
  3. In a wok heat 1/4 cup of oil and spread out the boiled egg noodles. Press them down against the base and sides of the wok and let them get a little crispy and golden. Carefully mix them and turn them over and let cook from the other side. Remove in a bowl.
  4. Now bring out the casserole dish from the oven and pour over the whisked sauce. Mix in the noodles as well. Return the dish to the oven and let bake for another 20 minutes till more than half of the sauce has dried. If you wish you may bake it dry but I like to keep it a tad bit saucy. Serve hot.
Adapted from My Secret Bakes
Adapted from My Secret Bakes
My Secret Bakes-Nazeeha Khan http://mysecretbakes.com/