Ingredients
- 1 x 450g pkt hokkein noodles
- 1 bunch broccolini
- 3 teaspoons peanut oil
- 500g chicken thigh fillets, trimmed of any excess fat, thinly sliced across the grain
- 1 tablespoon water
- 1 x 520g jar Thai sweet chilli sauce
- 1 x 75g pkt toasted cashews
- 2 green shallots, trimmed, diagonally sliced
Method
- Step 1Place noodles in a heatproof bowl and cover with boiling water. Set aside for 5 mins. Drain and use your fingers to separate noodles.
- Step 2Meanwhile, cut broccolini florets from the stem. Diagonally slice stems.
- Step 3Heat 1 teaspoonful of the oil in a wok over high heat. Add half the chicken and stir-fry for 1-2 mins or until cooked through. Transfer to a bowl and repeat with another teaspoonful of oil and remaining chicken.
- Step 4Heat remaining oil in wok and add broccolini stems. Stir-fry for 30 secs. Add water and stir-fry for 30 secs or until bright green. Add broccolini florets, chicken, noodles and chilli sauce. Cook, tossing, for 1-2 mins or until heated through. Sprinkle with cashews and green shallots.
Nutrition
3002 kj
Energy
21g
Fat Total
5g
Saturated Fat
5g
Fibre
35g
Protein
99mg
Cholesterol
1058.2mg
Sodium
50g
Carbs (sugar)
92g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Alison Roberts
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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