Chicken char kway teow
skinless chicken breast
450 g, fat trimmed, thinly sliced
fresh rice noodles
400 g, separated
4 individual, thinly sliced
2 clove(s), crushed
fresh red chilli
1 whole, thinly sliced
stir fry vegetables
2 cup(s), (240g) (mixed Asian vegetables), thawed
150 g, trimmed
- Place noodles in a medium heatproof bowl. Cover with boiling water and set aside for 2 minutes. Separate noodles with a fork. Drain. Combine soy and oyster sauces and sugar in a small jug.
- Heat a wok over high heat. Add half the oil and heat for 30 seconds. Stir-fry chicken, in batches, for 3–4 minutes or until cooked through. Transfer to a plate.
- Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Add shallots, garlic and chilli and stir-fry for 1 minute. Return chicken to wok with vegetables, noodles and oyster sauce mixture. Stir-fry for 2–3 minutes or until heated through. Add bean sprouts and toss to combine. Serve.