Rainbow Chow Mein
Lee Kum Kee

Rainbow Chow Mein

Serves 4
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A simple yet delicious dish uses six colours of vegetables to brighten up our mealtime, hence the 'rainbow' in the title. The egg noodles and the contents are bursting with umami flavours which you can achieve too using Lee Kum Kee Premium Oyster Sauce for the marinade.


200g spinach egg noodles / whole wheat soba noodles, soaked in hot water for 2-3 minutes and then drained and dried on a clean tea towel
300g pork loin/pork fillet, cut into fine matchsticks
200g red cabbage, finely shredded
200g bean sprouts
100g watercress
2 carrot, cut into fine matchsticks
1 yellow pepper, cut into fine matchsticks
1 green pepper, cut into fine matchsticks
2 spring onion, finely sliced
1 Tbsp vegetable oil
Pinch of salt and pepper to taste


1 Marinade the sliced pork for at least 30 minutes. Prepare Sauce Mix for later use.
2 Turn wok onto high heat and add ½ tbsp vegetable oil. Add marinated pork and sear until cooked through. Remove and allow to rest. Add another ½ tbsp vegetable oil into the wok. Stir-fry the vegetables, then add the pork back, followed by noodles and Sauce Mix. Stir fry for 1-2 minutes and serve on a plate.
3 Place watercress over noodles and flash fry beansprouts for 30 seconds with some salt, pepper and a dash of sesame oil. Pour beansprouts over the noodles and garnish with spring onions.


1 You can add chicken strips for a source of protein
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