Hoisin chicken with noodles
Chicken breast mince, raw
1 medium, deseeded and thinly sliced
Egg Noodles, fresh
600 g, prepared as instructed
2 portion(s), thinly sliced
3 medium, trimmed and thinly sliced (white and green part separated)
East End Garlic Chilli Sauce
15 g, 1 tbsp
Rice Wine Vinegar
- Heat the oil in a wok or large frying pan set over a high heat. Stir-fry the mince for 5-7 minutes, or until browned. Add the pepper to the wok and stir-fry for a further 5 minutes until softened.
- Meanwhile, cook the noodles to pack instructions, then drain and refresh them under cold running water. Drain again, and set aside.
- Add the pak choi, white part of the spring onions, chilli garlic sauce, soy sauce, hoisin sauce, wine and the prepared noodles to the wok. Stir-fry for 3 minutes or until the mixture is warmed through, then stir in the bean sprouts.
- Divide the noodle mixture between bowls and serve topped with the spring onion greens.