Chilli Plum Chicken and Noodle Stir-fry

    30 minutes

    This stir-fry is easy and delicious. It has a sweet and spicy sauce that coats stir-fried chicken, Asian vegetables and hokkien noodles perfectly!

    10 people made this

    Serves: 4 

    • 1 (440g) packet shelf-fresh hokkien noodles
    • 2 tablespoons peanut oil
    • 500g chicken breast fillets, thinly sliced
    • 1 brown onion, thinly sliced
    • 1 carrot, thinly sliced
    • 2 cloves garlic, crushed
    • 1 cup broccoli florets
    • 1/3 cup sweet chilli sauce
    • 1/3 cup plum sauce
    • 2 tablespoons oyster sauce
    • 1 tablespoon fish sauce
    • 1 tablespoon lemon juice
    • 1 bunch choy sum, chopped

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Place the noodles in a heatproof bowl and cover with boiling water. Stand for 5 minutes or until soft. Drain.
    2. Heat half the oil in a wok over high heat. Stir-fry the chicken in two batches until browned, about 3-4 minutes. Transfer to a plate.
    3. Heat the remaining oil in the same wok. Stir-fry the onion and carrot for 3-4 minutes. Add the garlic and broccoli and stir-fry for 2 minutes.
    4. Add the combined sauce and lemon juice and stir-fry for 2-3 minutes or until vegetables are just tender. Add the choy sum, cooked chicken and drained noodles and toss until chicken is cooked through and choy sum is wilted. Serve.

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