Chicken Noodle Stir-Fry

Nutrition per serve

Ingredients

• 1pcs red onion
• 1pcs capsicum
• 1pcs carrot
• 1pcs pak choy
• 1pcs ginger
• 1clove garlic
• 50g oyster sauce
• 10ml sesame oil
• 300g free-range chicken breast fillet
• 10g cornflour
• 150g egg noodles
• 5g toasted sesame seeds
• 15ml soy sauce
• 10ml white vinegar
• 10ml honey
• 15ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Thinly slice the onion and capsicum. Halve the carrot lengthwise and thinly slice on an angle. Coarsely chop the pak choy, keeping the leaves and stems separate. Peel and finely grate the ginger. Crush or finely chop the garlic.
2. Step 2 — Prep sauce
   Put the oyster sauce, half the sesame oil*, 1 tbs soy sauce, 2 tsp white vinegar and 2 tsp honey in a bowl and whisk to combine.
3. Step 3 — Prep chicken
   Thinly slice the chicken into strips. Put the chicken in a bowl, add the cornflour and toss to coat.
4. Step 4 — Make stir-fry
   Heat 2 tsp oil in a large frypan over high heat. Stir-fry the chicken for 2-3 mins until golden and cooked through. Remove from the pan. Add 2 tsp oil to the same pan and heat until hot. Stir-fry the onion, capsicum and carrot for 3-4 mins until just tender. Add the ginger and garlic and stir-fry for a further 30 secs or until fragrant.
5. Step 5 — Cook noodles
   Meanwhile, cook the noodles in the pan of boiling water for 2 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
6. Step 6 — Get ready to serve
   Add the pak choy stems and sauce to the stir-fry and cook, stirring, for 1 min. Add the pak choy leaves and chicken and cook, stirring, for 30 secs or until combined. Add the noodles and toss to combine. Divide the stir-fry among bowls and scatter with the sesame seeds to serve.

Allergens

Soy, Mollusc, Fish, Gluten, Sesame, Wheat, Sulphites, Egg