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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Cut this out of a newspaper ages ago. I like this as the ingredients are easily interchangeable to use up the contents of your fridge. I quite often use bean sprouts and finely shredded cabbage, as well as peppers. If your clan don't like too much spice, cut back on the chilli sauce a little, when I do this (for the kids) I add a little more tomato ketchup to compensate. Ingredients:
450 g of fresh hokkien noodles |
2 tablespoons rice bran oil |
750 g chicken breast fillets, thinly sliced |
1 large brown onion, halved and thinly sliced |
1 medium carrot, halved and sliced diagonally |
2 celery ribs, sliced diagonally |
227 g water chestnuts, drained and chopped |
250 g broccoli, cut into florets |
2 garlic cloves, crushed |
2 cm piece fresh ginger, peeled and sliced into matchsticks |
3 green onions, trimmed and chopped |
2 tablespoons sweet chili sauce |
1 tablespoon soy sauce |
1 tablespoon tomato sauce |
Directions:
1. Place the noodles in a heatproof bowl and cover with boiling water. Leave to stand for 2-3 minutes and use a fork to separate the noodles.
2. Heat a wok over a medium-high heat. add half the oil and stir fry the chicken in batches for about 5 minutes until just cooked through. Transfer to a plate and set aside.
3. Add the remaining oil to the wok and add the brown onion, celery and carrot. Stir fry for about 3 minutes until the onion softens then add the chestnuts and broccoli, stir frying for about 2 minutes ( I usually add about a 1/4 cup of water to also steam the veggies and soften them a little more).
4. Add the garlic, ginger and green onion, stir fry for 1 minute, then return the chicken and noodles to the wok with the chilli sauce, soy sauce and tomato ketchup.
5. Stir fry for 3 minutes until it's all heated through and serve.
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