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Chow Mein

Prep Time 20 minutes
Cook Time 30 minutes
Servings 2 + 2



  • • 250g/9oz sliced roast beef
  • • 4 spring onions/scallions
  • • 1 red pepper
  • • 2 savoy cabbage leaves
  • • 1 teaspoon Chinese five-spice
  • powder
  • • 2 teaspoons ready-crushed
  • wet garlic
  • • 3 tablespoons dark soy sauce
  • • 1 pinch of ground black pepper
  • • 240ml/8fl oz/1 cup water
  • • 300g/10½oz straight-to-wok
  • noodles

Extra equipment:

  • casserole dish with a lid longhandled
  • spoon


  1. Preheat the oven to 180°C/350°F/Gas 4.
  2. Put into the casserole dish cooked beef cut into wide strips. You can use scissors.
  3. Trim both ends of the spring onions/scallions using scissors. Then cut the white and pale green parts into small rings and add to the casserole.
  4. Pop open the peppers and cut it into finger size pieces using scissors. Chop out the thick stems of the cabbage leaves and cut the leaves into strips. Add them too.
  5. Into the water stir the five spice powder, crushed garlic, soy sauce and pepper. Add everything into the casserole. Put the fresh noodles on top and put the lid on.
  6. Put the casserole in the oven using oven gloves (ask your adult to do it). Bake for 20min.
  7. Ask the adult to stir carefully with a long handled spoon, then bake for 10min more until boiling hot.
  8. You can serve with a green salad and try to eat the squiggly noodles with chopsticks.