Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 5 dried shiitake mushrooms

  3. 250g wide long-life noodles

  4. 2 tbs vegetable oil

  5. 500g Woolworths chicken thigh stir-fry in satay sauce (see note)

  6. 150g snow peas, julienned

  7. 3 garlic cloves, finely sliced lengthways

  8. 4cm fresh ginger, peeled and julienned

  9. 2 tbs kecap manis (sweet soy sauce)

  10. Pinch of ground white pepper

Instructions Jump to Ingredients ↑

  1. Place the mushrooms in a heatproof bowl and cover with boiling water. Set aside for 10 minutes to soften, drain then slice. Set the noodles in a heatproof bowl and cover with boiling water, set aside for 5 minutes and drain. Rinse the noodles with cold water and leave to drain.

  2. Heat 1 tbs of oil in a wok over a high heat and stir-fry the chicken in 2 batches for 3-4 minutes or until cooked through. Transfer to a plate. Rinse the wok and heat over a high heat with the remaining tablespoon of oil.

  3. Stir-fry the snow peas for a minute until just tender and transfer to a plate. Add the garlic and ginger to the wok and toss over the heat for a minute until the garlic is golden. Add noodles and mushrooms and stir-fry for 2-3 minutes. Add the kecap manis and white pepper to taste. Serve the mushroom noodles topped with the satay chicken and snow peas.


Send feedback