Soy, Gar­lic and Sesame Chicken Noo­dles

Serves 4, Prep 15 mins, Cook 12 mins

New Idea - - New Food Ideas -

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.

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