Hoisin chicken with hokkien noodles
1 tbs, or canola oil
chicken breast mince
1 medium, thinly sliced
Fresh Thin Hokkien Noodles
1 bunch(es), thinly sliced
3 individual, white ends thinly sliced, green tops reserved
chilli and garlic sauce
2 tbs, dark variety
60 ml, (¼ cup)
Chinese rice wine
100 g, to serve
- Heat oil in a wok or large frying pan over high heat. Stir-fry mince, breaking up lumps, for 5-7 minutes or until browned. Add capsicum and stir-fry for 5 minutes or until softened.
- Meanwhile, prepare noodles following packet instructions or until just tender. Rinse under cold water. Drain.
- Add pak choy, white ends of shallot, sauces, rice wine and noodles to pan. Stir-fry for 3 minutes or until heated through. Stir in sprouts. Serve topped with green ends of shallot.