How do you make chicken chow mein even easier? Turn it into a traybake, that’s how!


  • 1 tablespoon extra virgin olive oil
  • 250ml (1 cup) Massel salt reduced chicken style liquid stock
  • 80ml (1/3 cup) light soy sauce
  • 80ml (1/3 cup) Chinese rice wine
  • 45g (1/4 cup, lightly packed) brown sugar
  • 350g pkt fresh chow mein noodles
  • 800g chicken thigh fillets, fat trimmed, quartered
  • 1 brown onion, cut into thin wedges
  • 1 tablespoon finely shredded fresh ginger
  • 2 garlic cloves, finely chopped
  • 1 green or red capsicum, deseeded, coarsely chopped
  • 2 celery sticks, trimmed, sliced diagonally
  • 2 carrots, peeled, sliced diagonally
  • 1/4 wombok (Chinese cabbage), finely shredded
  • Sesame oil, to drizzle
  • Sliced green shallot, to serve
  • Sliced long fresh red chilli, to serve
  • Fresh coriander sprigs, to serve


Step 1
Preheat oven to 220C/200C fan forced. Pour the olive oil into a large baking dish and place in the oven for 5 minutes to heat.
Step 2
Meanwhile, combine the stock, soy sauce, rice wine and sugar in a jug. Place the noodles in a large heatproof bowl. Pour over enough boiling water to cover. Set aside to soak until required
Step 3
Add the chicken, onion, ginger and garlic to the preheated dish. Toss to coat. Add the capsicum, celery and carrot. Pour in one-third of the soy sauce mixture. Toss to combine. Bake for 30 minutes or until the chicken is golden.
Step 4
Drain the noodles and add to the dish with the cabbage and remaining soy sauce mixture. Toss to combine. Bake for a further 10 minutes or until the noodles on top are crispy.
Step 5
Drizzle with sesame oil and serve topped with shallot, chilli and coriander.

RECIPE BY: Author: Alison Adams Image credit: Jeremy Simons Publication: Taste.com.au