Slow Cooker chow mein

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250ml (1 cup) Massel Chicken Style Liquid Stock

2 tbsp soy sauce

2 tbsp oyster sauce

2 tsp sesame oil

2 tsp finely grated ginger

1 brown onion, cut into thin wedges

1 large carrot, peeled, halved lengthways, sliced

2 chicken marylands, skin removed

3 tsp cornflour

250g dried egg noodles

100g snow peas, halved diagonally

410g can baby corn spears, drained, halved

Chopped fresh coriander leaves, to serve

Remove the chicken from the slow cooker and place on a chopping board. Turn the slow cooker to HIGH. Combine cornflour with 1 tablespoon water, stirring until smooth. Stir into the liquid in slow cooker. Cover and cook for 15 minutes.

Step 3

Meanwhile, cook noodles in a large saucepan of boiling water for 3 minutes, adding the snow peas for the last 1 minute of cooking time. Drain and run under cold water. Set aside. Use a fork to shred chicken from the bone.

Step 4

Add the chicken, noodles, snow peas and corn to the slow cooker. Use tongs to toss to combine.

Step 5

Sprinkle the chow mein with coriander to serve.