Chilli Plum Chicken and Noodle Stir-fry
30 minutes
This stir-fry is easy and delicious. It has a sweet and spicy sauce that coats stir-fried chicken, Asian vegetables and hokkien noodles perfectly!
3 people made this
Ingredients
Serves: 4
- 1 (440g) packet shelf-fresh hokkien noodles
- 2 tablespoons peanut oil
- 500g chicken breast fillets, thinly sliced
- 1 brown onion, thinly sliced
- 1 carrot, thinly sliced
- 2 cloves garlic, crushed
- 1 cup broccoli florets
- 1/3 cup sweet chilli sauce
- 1/3 cup plum sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon lemon juice
- 1 bunch choy sum, chopped
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Place the noodles in a heatproof bowl and cover with boiling water. Stand for 5 minutes or until soft. Drain.
- Heat half the oil in a wok over high heat. Stir-fry the chicken in two batches until browned, about 3-4 minutes. Transfer to a plate.
- Heat the remaining oil in the same wok. Stir-fry the onion and carrot for 3-4 minutes. Add the garlic and broccoli and stir-fry for 2 minutes.
- Add the combined sauce and lemon juice and stir-fry for 2-3 minutes or until vegetables are just tender. Add the choy sum, cooked chicken and drained noodles and toss until chicken is cooked through and choy sum is wilted. Serve.
