Name: Broccoli and chicken noodle stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 450 gram fresh thin hokkien noodles; 1/4 cup peanut or vegetable oil; 450 gram chicken thigh fillets, trimmed, chopped; 2 small red onions, cut into thin wedges; 2 cloves garlic, finely chopped; 300 gram broccoli, cut into small florets; 1/3 cup oyster sauce; 1/4 cup sweet chilli sauce; 1 cup bean sprouts, rinsed; 1/4 cup toasted unsalted peanuts, chopped, to serve

Ingredients

450 gram fresh thin hokkien noodles

1/4 cup peanut or vegetable oil

450 gram chicken thigh fillets, trimmed, chopped

2 small red onions, cut into thin wedges

2 cloves garlic, finely chopped

300 gram broccoli, cut into small florets

1/3 cup oyster sauce

1/4 cup sweet chilli sauce

1 cup bean sprouts, rinsed

1/4 cup toasted unsalted peanuts, chopped, to serve

Method

1.Soak noodles in boiling water in a medium heatproof bowl for 1 minute; stir to separate strands, then drain.

2.Heat 1 tablespoon oil in a wok over high heat. Stir-fry chicken, in batches, for 2-3 minutes or until just cooked. Transfer to a plate.

3.Add remaining oil to wok and heat. Stir-fry onion, garlic and broccoli for 2-3 minutes or until onion softens. Add sauces, chicken and noodles. Stir-fry until well combined and heated through. Remove from heat. Add bean sprouts; toss to combine. Season with salt.

4.Spoon into serving bowls. Serve topped with peanuts.

Whatever you do, don’t overcook broccoli! To make sure it retains its crisp texture and vibrant green colour, trim florets to uniform size and stir-fry, steam, boil or microwave.
Note

Woman's Weekly Food

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Ingredients

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