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Chicken & chinese sausage Lo Mein


  • Combine the cornflour, sesame oil and salt in a large bowl. Add the chicken, toss until well coated and set aside for 10-15 mins. 
  • Soak the noodles in boiling water until separated. Then drain well.
  • Heat a little oil in a wok (or large non-stick pan) and stirfry the chicken until just sealed. Then remove and set aside.
  • Add a little fresh oil to the wok, if needed, add the vegies and toss well. Then add the stock, soy, oyster sauce and Chinese sausage. Mix well, return the chicken with the sugar, beanshoots and noodles and toss well to finish the cooking.


  • 2 tspn cornflour
  • 2 tspn sesame oil
  • 1 tspn salt
  • 1-2 skinless chicken breasts, finely sliced crossways
  • 1-2 packets Singapore noodles
  • vegetable oil
  • 3-4 baby carrots, sliced
  • 3 spring (green) onions, cut in lengths
  • 2 baby bok choy, shredded
  • 10 snowpeas, shredded
  • 100 ml chicken stock
  • 1 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2-3 Chinese sausages, sliced
  • a pinch of brown sugar
  • 1 handful beanshoots

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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