Soy, Garlic and Sesame Chicken Noodles
Serves 4, Prep 15 mins, Cook 12 mins
440g packet shelf-fresh thin
hokkien noodles 500g chicken stir-fry strips 2 tblsps vegetable oil 2 medium carrots, peeled, halved lengthways, thinly sliced 1 large red capsicum, cut into
long, thin strips 4 green spring onions, thinly
sliced, plus extra to garnish 1/ cup honey, soy and garlic 3 sauce 1 tblsp soy sauce 1 tblsp sesame seeds
1 Place noodles in a large, heatproof bowl. Cover with boiling water. Stand 2 minutes. Separate with a fork. Drain. 2 Meanwhile, toss chicken with half the oil in a bowl. 3 Heat a large, non-stick wok over a high heat. Add chicken in two batches. Stir-fry for about 4 minutes, or until browned. Remove. 4 Heat remaining oil in wok over a high heat. Add carrots and capsicum. Stir-fry for about 2 minutes, or until softened. 5 Return chicken to wok with noodles, onions, sauces and seeds. Stir-fry for about 1 to 2 minutes, or until chicken is cooked and noodles are hot. 6 Transfer stir-fry to a bowl. Garnish with extra green spring onions.
TIP Make sure wok is hot in between cooking chicken in batches, so it browns rather than stews.