Name: Chicken meatball noodle stir-fry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram thin hokkien noodles; 625 gram minced chicken; 2 green onions, sliced thinly; 1 cup coarsely chopped fresh coriander; 2 fresh long red chillies, sliced thinly; 1/2 cup (35g) stale breadcrumbs; 1 tablespoon vegetable oil; 1 gai lan (chinese broccoli), chopped coarsely; 1/4 cup (60ml) oyster sauce; 2 tablespoon sweet chilli sauce; 1/2 cup coarsely chopped fresh mint

Ingredients

500 gram thin hokkien noodles

625 gram minced chicken

2 green onions, sliced thinly

1 cup coarsely chopped fresh coriander

2 fresh long red chillies, sliced thinly

1/2 cup (35g) stale breadcrumbs

1 tablespoon vegetable oil

1 gai lan (chinese broccoli), chopped coarsely

1/4 cup (60ml) oyster sauce

2 tablespoon sweet chilli sauce

1/2 cup coarsely chopped fresh mint

Method

1.Place noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.

2.Combine chicken, onion, half the coriander, half the chilli and breadcrumbs in medium bowl; season. Roll tablespoons of mixture into balls.

3.Heat wok, add oil; stir-fry meatballs, in batches, until cooked through. Remove from pan. Add gai lan; stir-fry 2 minutes or until tender.

4.Return meatballs to wok with noodles and sauces; stir-fry until noodles are heated through. Sprinkle with mint and remaining coriander and chilli.

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Ingredients

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