Five Spice and Chili Chicken Noodles |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Found in Donna Hay's October / November 2012 magazine. Headed up 'Speedy Dinners'. Ingredients:
200 g vermicelli |
1/4 cup rice flour |
1 teaspoon five-spice powder, chinese |
2 teaspoons flaked sea salt |
600 g chicken breast fillets, thinly sliced |
2 teaspoons vegetable oil |
2 garlic cloves, sliced |
2 long red chili, sliced |
500 g broccolini |
375 ml chicken stock |
1 tablespoon ketjap manis |
2 green onions, thinly sliced |
Directions:
1. Cover the noodles with cold water and allow to stand for 15 minutes or until softened. Drain and set aside.
2. Place the rice flour, 5 spice, salt and chicken in a bowl and mix to coat. Heat half the oil in a wok or large non-stick frying pan over a high heat. add the chicken and cook in batches for 2 minutes, stirring, or until cooked through.
3. Remove and set aside.
4. Add the remaining oil, garlic, chili and broccolini and cook for a further minute. Add the stock and kecap manis, cover and cook for 2 minutes.
5. Serve with the chicken and noodles and top with green onion and extra chili.
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