SESAME CHICKEN STIR-FRY

PREP + COOK TIME 40 MINUTES SERVES 4

350g bean thread vermicelli noodles 1 tablespoon sesame seeds 1 tablespoon peanut oil

2 chicken breast fillets (400g),

sliced thinly

1 medium brown onion (150g),

peeled and sliced thinly

1 clove garlic, crushed

280g broccolini, chopped coarsely 2 tablespoons fish sauce 1 tablespoon sweet chilli sauce 2 tablespoons dark soy sauce

4 green onions, sliced thinly

1 cup (80g) bean sprouts

1 Place the noodles in a medium heatproof bowl. Pour in enough boiling water to cover; stand noodles for 5 minutes or until tender. Drain the noodles in a colander or sieve over the sink.

2 Heat a wok over medium heat. Add sesame seeds; stir constantly with a wooden spoon for 2 minutes or until light brown. Using a large spoon, transfer sesame seeds to a small bowl. 3 Add half the oil to the wok. Increase heat to high. Add the chicken and stir-fry, in batches, for 2 minutes or until browned and cooked. Transfer chicken to a heatproof bowl.

4 Heat the remaining oil in the wok. Add the brown onion, garlic and broccolini; stir-fry for 3 minutes or until the onion is soft.

5 Returm chicken to the wok. Add the noodles, sesame seeds, fish sauce, sweet chilli sauce, soy sauce, half the green onion and half the bean sprouts; stir-fry for 2 minutes or until heated through.

6 Spoon the stir-fry into four bowls; top with remaining green onion and bean sprouts.

STEP-BY-STEP STIR-FRY

A Cover noodles with boiling water in a medium heatproof bowl. Stand for 5 minutes or until the noodles are tender.

B Cook the sesame seeds in a hot, dry wok, stirring constantly for 1 minute or until lightly golden brown.

C Cook the chicken, in batches, for 2 minutes or until browned all over. Place the cooked chicken in a heatproof bowl.