Ingredients
- 2 teaspoons oil (vegetable or peanut oil)
- 800 grams chicken wings (cut in half, tips discard or freeze and use for stock)
- 1 red capsicum, thickly sliced
- 1 carrot, cut into matchsticks
- 2 cloves garlic, sliced
- 1 tablespoon ginger, grated
- 1/4 cup kecap manis
- 1/4 cup water
- 1 tablespoon oyster sauce
- Bok choy, chopped (1 bunch)
- 2 green onions, cut into 4cm lengths
- 1 packet wok-ready (440 gram) hokkien noodles (heated - see intro)
- 2 teaspoons sesame seeds (toasted to serve)
How to Make
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Step 1: Heat a wok or large frying pan over moderate heat and add oil, swirl to coast surface.
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Step 2: Stir-fry chicken wings, in batches, for 3 minutes or until browned and transfer to a heatproof plate.
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Step 3: Add capsicum, carrot, garlic and ginger to work, stir-fry for 1 minutes or until almost tender.
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Step 4: 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.
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Step 5: 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.
We hope you enjoy this recipe!
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