Chinese Chicken Noodle Stir-Fry
Ready in 35 minutes
• Serves 4
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, February 3, 2019.
This dish most recently appeared in Heat 2 Cook 2 (4 Nights For 4) on Sunday, February 3, 2019.
Ingredients
Chicken
- 1 pack chicken thighs
- 1 pack Chinese spices
Stir-Fry
- ½ brown onion
- 1 carrot
- ½ broccoli
- ½ capsicum
- ½ pack egg noodles
- ½ pack sesame soy sauce
To Serve
- Remaining sesame soy sauce (optional)
- ½ pack sesame seeds
Steps
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Prep chicken Bring a pot of salted water to the boil. Pat chicken dry and slice into 2cm strips. Place in a bowl and toss with Chinese spices and a drizzle of oil. Season.
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Prep veggies Thinly slice onion; cut carrot in half lengthways and thinly slice; cut broccoli into small florets; thinly slice capsicum and set aside separately.
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Cook noodles Cook noodles in boiling water for about 6 minutes, until tender. Drain and drizzle with oil to prevent sticking.
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Cook stir-fry Heat a non-stick fry-pan on medium-high heat. Stir-fry chicken, in two batches, for about 5 minutes, until just cooked. Rest, covered. Wipe pan clean and return to medium-high heat with a drizzle of oil. Cook onion and carrot for about 4 minutes, until onions soften. Set aside with chicken.
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Add a drizzle of oil to pan and stir-fry broccoli and capsicum for about 3 minutes, until just tender. Add a splash of water to help cook. Add chicken, carrot, cooked noodles, and first measure of sesame soy sauce to pan and toss to combine. Cook for 1 minute, until combined. Season to taste.
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Serve stir-fry topped with remaining sauce and sprinkle with sesame seeds.