Ingredients
- 200 grams dried egg noodles
- 2 teaspoons sesame oil
- 1/2 teaspoon five-spice powder
- 500 grams chicken breast, thinly sliced
- 2 teaspoons vegetable oil
- 3 cm piece fresh ginger, peeled and finely grated
- 2 garlic cloves, minced
- 150 grams oyster mushrooms, halved if large
- 200 grams snow peas, trimmed and halved
- 1/4 cup chicken stock, salt-reduced
- 2 tablespoons soy sauce, salt-reduced
- 1/4 cup oyster sauce
- 2 tablespoons kecap manis
- 2 cups bean sprouts, trimmed
- Coriander leaves, fresh to serve
- Red chilli, sliced to serve
- Lime wedges, to serve
How to Make
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Step 1: Prepare noodles following packet directions and then drain.
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Step 2: Combine 1 teaspoon sesame oil and five-spice in a bowl and add chicken and stir to coat.
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Step 3: Heat vegetable oil in a wok over high heat and stir-fry chicken, in 2 batches, for 2 minutes or until browned all over and transfer to a plate.
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Step 4: Add ginger and garlic to wok and stir-fry for 1 minute or until fragrant and now add the mushrooms and stir-fry for 2 minutes or until softened.
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Step 5: Add noodles, snow peas, stock and sauces and stir-fry for 2 minutes or until heated through and then add remaining sesame oil, chicken and bean sprouts and stir-fry for 1 minute or until chicken is cooked through.
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Step 6: Sprinkle with coriander and chilli and serve with lime wedges.
We hope you enjoy this recipe!
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