Ingredients:-
8 boneless and skinless chicken thighs, cut into 2-inch pieces or strips
1 x 440g pkt Hokkien Noodles
1 Tbsp sesame/peanut oil
2 cloves garlic, minced
15g ginger, minced
1 cup fresh snow peas, washed and string removed
1 Pak choi washed & sliced
1 onion, sliced
1 red pepper, de-seeded and diced
1 spring onion, sliced
3 Tbsp oyster sauce
2 Tbsp soy sauce
1 Tbsp brown sugar
1 handful coriander, to garnish
Sesame seeds, to garnish
METHOD
Bring a large pot of generously salted water to the boil and cook the noodles until
al dente. Drain and place to the side.
Heat a large frying pan or wok over medium-high heat. Add oil and when hot, fry the chicken in small batches until golden and cooked through.
Add garlic & ginger and saute for 30 seconds. Add the snow peas, pak choi, onion, red pepper, chilli and the white part of the spring onion (saving the green part for the garnish) and stir fry for a further 2-3 minutes (add a Tbsp of water if the wok gets too hot and starts to burn).
Add the stir-fry sauces and stir constantly for 5 seconds. Add the noodles and stir fry until hot.
Serve fresh from the wok with a sprinkle of sesame seeds, spring onion and coriander.