Burning noodles with chicken

SERVES 4 PREP AND COOK TIME 30 MINUTES

400g packet thin shelf-fresh

Hokkein noodles

1 tablespoon peanut or vegetable oil 750g chicken thigh fillets, cut into thin strips

1½ tablespoons finely grated fresh ginger 2 cloves garlic, chopped finely

1 medium (170g) red onion, cut into wedges

1 medium (200g) red capsicum, sliced thinly

400g broccolini, sliced thinly on the diagonal

⅓ cup (80ml) sweet chilli sauce 2 tablespoons hot chilli sauce 2 tablespoons light soy sauce

1 cup (80g) bean sprouts

1 tablespoon fried garlic (see Julie’s tip) ½ bunch coriander leaves

1 Place the noodles in a heatproof bowl. Boil the kettle and pour over the noodles. After about 1 minute, drain in a colander.

2 Heat a wok or large frying pan over high heat. Add half the oil; stir-fry the chicken, in small batches, for about 5 minutes or until browned and cooked through. Transfer chicken to a bowl.

3 Stir-fry the ginger and chopped garlic with remaining oil for 1 minute or until soft and fragrant. Add the vegetables and stir-fry for 1-2 minutes or until softened. Add the prepared noodles to the wok and lower the heat to medium.

4 Return the chicken to the wok with the sauces; toss mixture until heated through. Garnish with the bean sprouts, fried garlic and coriander.

Not suitable to freeze or microwave.