Sunday, March 4, 2007
Chicken & Hokkien Noodle Stir Fry Recipe
500g chicken breast fillets (skinless), thinly sliced 500g hokkien noodles 1 tablespoon peanut oil 1 teaspoon sesame oil 150g onion (approx 1 medium), thickly sliced 1 clove garlic, crushed or finely sliced 2 teaspoons ginger (fresh is best), grated 200g red capsicum/ pepper (approx 1 medium), thinly sliced 200g green capsicum/ pepper (approx 1 medium), thinly sliced 2 tablespoons lemon juice 2 tablespoons sweet chilli sauce 1 tablespoon sesame seeds, toasted 1 tablespoon coriander (fresh is best), roughly chopped 1 tablespoon mint (fresh is best), roughly chopped Rinse the hokkien noodles under hot water, then drain. Put the noodles into a large bowl and separate them with a fork. In a wok, heat the peanut oil and the sesame oil. In batches, brown the chicken in the wok. Remove last batch of chicken from the wok. Add the onion, garlic and ginger to the wok and stir-fry until the onion softens. Add in the red and green capsicums/ peppers and stir-fry until they are tender. Return all the chicken to the wok, along with the noodles, lemon juice and sweet chilli sauce. Stir-fry until all ingredients are hot. Just before serving, stir in the sesame seeds and herbs. Serves: 4. Time taken: 15 minutes. |
