Chicken Wing Noodle Stir-fry

SERVES 4 PREPARATION 15 MINUTES COOKING 30 MINUTES

2 tablespoons vegetable oil 1kg chicken wings, cut in half,

tips discarded 1 red capsicum, seeded, sliced 1 carrot, shredded 2 garlic cloves, sliced 1 tablespoon grated ginger 1 bunch bok choy, chopped 2 spring onions, cut into 5cm lengths

cup kecap manis 1 tablespoon oyster sauce 2 teaspoons sesame oil 440g packet wok-ready hokkien

noodles, blanched toasted sesame seeds to serve (see tip)

1. In a wok or large frying pan, heat oil on medium. Cook chicken in 2 batches

for 10-12 minutes each until cooked. 2. Add capsicum, carrot, garlic and ginger, stir-frying for 1 minute. Add bok choy and onion, cooking for 1 minute until onion is soft and bok choy is beginning to wilt. 3. Mix in kecap manis, oyster sauce and sesame oil. Add noodles, then cook for 1-2 minutes until heated through. Serve stir-fry sprinkled with toasted sesame seeds.

Top tip

Toast sesame seeds by tossing in a dry frying pan over medium heat until golden. Remove from pan to prevent burning.