Chicken, rice noodle and vegetable stir-fry
Dry rice noodles
200 g, rice stick variety
Skinless chicken breast
600 g, thinly sliced
4 individual, cut into 2cm lengths
1 medium, thinly sliced
Canned baby corn in brine
1 can(s), 420g size can, drained, (1 x 420g)
¼ cup(s), (60ml)
Reduced salt soy sauce
- Prepare noodles following packet instructions or until just tender. Drain.
- Meanwhile, heat a wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry half the chicken for 3 minutes or until browned and almost cooked through. Transfer to a plate. Repeat with another teaspoon of oil and remaining chicken.
- Reheat wok over medium-high heat. Add remaining oil and heat for 30 seconds. Stir-fry shallots, capsicum and corn for 2 minutes or until just tender. Add noodles, chicken, oyster sauce and soy sauce. Stir-fry for 2 minutes or until chicken is cooked and noodles are warmed through. Serve.