August 31, 2016
Dinner, Poultry, Chicken,
Vegetables, Bok Choy, Carrot, Asian, Quick Meals, Weeknight Meals, Stove Top, Wok/Stir-Fry, Wings more
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"From Recipe+ magazine (July 2016). To heat noodles cover with boiling water and gently stir till separated and then drain well."
Heat a wok or large frying pan over moderate heat and add oil, swirl to coast surface.
Stir-fry chicken wings, in batches, for 3 minutes or until browned and transfer to a heatproof plate.
Add capsicum, carrot, garlic and ginger to work, stir-fry for 1 minutes or until almost tender.
Whisk kecap manis, the water and oyster sauce in a jug and then add sauce mixture to wok, return chicken wings to wok, cover and cook for 5 minutes or until chicken is cooked through.
Add bok choy and onion and stir-fry for 1 minute or until bok choy begins to wilt and then add noodles, stir-fry for 1 minute or until combined and serve sprinkled with sesame seeds.
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