Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 450g packet fresh hokkien noodles

  3. 2 tablespoons Alfa One rice bran oil

  4. 750g chicken breast fillets, thinly sliced

  5. 1 large brown onion, halved, thinly sliced

  6. 1 medium carrot, halved, sliced diagonally

  7. 2 celery stalks, sliced diagonally

  8. 227g can water chestnuts, drained, chopped

  9. 250g broccoli, cut into florets

  10. 2 garlic cloves, crushed

  11. 2cm piece fresh ginger, peeled, cut into matchsticks

  12. 3 green onions, trimmed, chopped

  13. 2 tablespoons sweet chilli sauce

  14. 1 tablespoon soy sauce

  15. 1 tablespoon tomato sauce

Instructions Jump to Ingredients ↑

  1. Place noodles in a heatproof bowl. Cover with boiling water. Stand for 2 to 3 minutes or until tender. Using a fork, separate noodles. Drain. Set aside. Heat a wok over medium-high heat. Add half the oil. Swirl to coat. Stir-fry chicken, in batches, for 5 minutes or until just cooked through. Transfer to a bowl.

  2. Add remaining oil to wok. Swirl to coat. Add brown onion, carrot and celery. Stir-fry for 3 minutes or until onion has softened. Add chestnuts and broccoli. Stir-fry for 2 minutes. Add garlic, ginger and green onion. Stir-fry for 1 minute.

  3. Return chicken and noodles to wok with sweet chilli sauce, soy sauce and tomato sauce. Stir-fry for 3 minutes or until heated through. Serve.


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