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Ingredients
- 500g chicken breast, thinly sliced
- 1 large onion sliced
- 4 garlic cloves, minced
- 1 tablespoon minced ginger
- 250g longlife instant noodles, see note
- 1 bunch brocollini, cut into 1 inch peices, including stem
- 1 small carrot, cut julienne
- 1/2 small red capsicum, sliced
- 1 can baby corn, sliced lengthways
- 1 cup sliced shiitake mushrooms
- 1 cup snow peas, topped & tailed
- 1/2 cup toasted cashew nuts, optional
Sauce:
- 1/2 cup oyster sauce, see note
- 1/4 cup soy sauce
- 3/4 cup chicken stock
- 1/2 cup sweet chilli sauce, see note
- 1 heaped tablespoon corn flour
- 1 tablespoon sesame oil
Combine sauce ingredients in a small jug & whisk together, set aside.
Prepare the noodles according to packet instructions, set aside.
In a large wok, heat vegetable oil & cook the chicken until browned and water has evaporated, set aside. In the same pan with another tablespoon of oil cook onion & carrots, add the garlic & ginger.
Add the remaining vegetables & give it a toss, cook for a minute before adding the chicken back in along with the noodles & your sauce. Cook for a minute until the sauce thickens slightly. Mix through cashew nuts,
Notes:
- You can switch to 500g fresh Hokkein or Singapore noodles
- Oyster sauce can be substitutes for Hoisin sauce
- The addition of sweet chilli sauce doesn’t make the overall dish chilli, rather it adds some sweetness. If you really must omit replace with 1 tablespoon of sugar
