Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4) 200g rice stick noodles 1 bunch gai lan (Chinese broccoli), ends trimmed, washed Olive oil spray 400g chicken breast fillets, thinly sliced 1 brown onion, halved, cut into thin wedges 2 garlic cloves, crushed 300g broccoli, cut into florets 2 tbs water 1 egg 2 tbs kecap manis (Indonesian sweet soy) 1 1/2 tbs fresh lemon juice 65g (1 cup) bean sprouts, trimmed 1/2 cup fresh Thai basil leaves Lemon wedges, to serve

Instructions Jump to Ingredients ↑

  1. Method Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes or until tender. Drain. Meanwhile, cut the gai lan stems from the leaves. Halve the leaves. Heat a wok over high heat. Spray with olive oil spray. Add one-third of the chicken and stir-fry for 2-3 minutes or until golden. Transfer to a plate. Repeat, in 2 more batches, with olive oil spray and the remaining chicken, reheating the wok between batches. Add onion and garlic to wok and stir-fry for 1 minute or until aromatic. Add gai lan stems, broccoli and water. Stir-fry for 1-2 minutes. Add noodles and chicken, and combine. Make a well in the centre. Crack egg into well and stir-fry until egg is just cooked. Add the gai lan leaves, kecap manis and lemon juice, and stir-fry for 1-2 minutes or until the gai lan just wilts. Divide among serving dishes and top with bean sprouts and basil. Serve with lemon wedges.


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