Name: Chicken stir-fry on noodle cakes
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 x 85g packets chicken-flavoured instant noodles; 2 tablespoon peanut oil; 700 gram breast fillets, sliced thinly; 1 brown onion, sliced thinly; 1 clove garlic, crushed; 1 carrot, sliced thinly; 1 red capsicum, sliced thinly; 400 gram baby buk choy, quartered; 2 centimetre piece fresh ginger, grated; 1/3 cup (80ml) oyster sauce; 2 tablespoon soy sauce; 3/4 cup (180ml) chicken stock; 1 tablespoon cornflour

Chicken stir-fry on noodle cakes

Crispy on the outside but still soft on the inside, these Chinese noodle pancakes make a great bed for a classic chicken stir-fry.

Ingredients

3 x 85g packets chicken-flavoured instant noodles

2 tablespoon peanut oil

700 gram breast fillets, sliced thinly

1 brown onion, sliced thinly

1 clove garlic, crushed

1 carrot, sliced thinly

1 red capsicum, sliced thinly

400 gram baby buk choy, quartered

2 centimetre piece fresh ginger, grated

1/3 cup (80ml) oyster sauce

2 tablespoon soy sauce

3/4 cup (180ml) chicken stock

1 tablespoon cornflour

Method

1.Cook noodles according to instructions on packet. Drain noodles, add one of the flavour sachets and stir to combine (reserve remaining sachets for another use).

2.Heat half of the oil in large frying pan, add noodles and press into a “cake” shape; cook until browned on both sides.

3.Heat remaining oil in wok; stir-fry chicken, in batches, until cooked through.

4.Add onion and garlic to wok; stir-fry until just tender. Add carrot and capsicum; stir-fry until just tender.

5.Return chicken to wok with buk choy and combined ginger, sauces, stock and cornflour; stir-fry until mixture boils and thickens.

6.Cut noodle cake into quarters. Serve stir-fry on noodle cakes.

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Ingredients

Method

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