Chicken char kway teow
8
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Take to the Malaysian streets with this crunchy noodle dish that's as big on flavour as it is on health
Ingredients
Skinless chicken breast
450 g, fat trimmed, thinly sliced
Fresh rice noodles
400 g, separated
Canola oil
1 tbs
Green shallot(s)
4 individual, thinly sliced
Garlic
2 clove(s), crushed
Fresh red chilli
1 whole, thinly sliced
Vegetable mix, non-starchy, frozen
2 cup(s), (240g) (mixed Asian vegetables), thawed
Soy sauce
2 tbs
Caster sugar
2 tsp
Bean sprouts
150 g, trimmed
Oyster sauce
2 tbs
Instructions
1
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.
2
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.
3
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.
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