With sweet, savoury flavours and a hint of chilli this quick and easy stir-fry chicken with Hokkien noodles is fresh, healthy and delicious mid-week meal.
450g fresh hokkien noodles
500g chicken stir fry
1 tablespoon peanut oil
4 spears broccollini, cut into 4 cm lengths
1 carrot, peeled and cut in 4cm strips
8 mushrooms, quartered
4 spring onions, chopped in 4 cm lengths
½ a red capsicum, deseeded sliced in 4cm strips
2 garlic cloves, thinly sliced
1 tablespoon fresh ginger, finely grated
1 fresh red chilli, deseeded and finely sliced (optional)
3 tablespoons kecup manis
2 tablespoons oyster sauce
3 tablespoons water
1 tablespoon sesame oil
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Transfer the noodles from the pack to a bowl and microwave them for 1 minute on high to loosen them. Add 1 tablespoon of peanut oil to a wok or large frying pan and using a very high heat stir fry the chicken and mushrooms for 1-2 minutes until they are just starting to brown.
Add the garlic, ginger and chilli (if using it) stir for about 15 seconds. Add the other vegetables stir rapidly for about 1 minute. Add the water, oyster, kecup manis and noodles, allow to cook for another 1-2 minutes until the vegetables are just tender and the chicken cooked through.
To finish, drizzle with the sesame oil, and serve immediately. Serves 4
Note: If you cut the vegetables to the roughly the same size they all take the same time to cook.