Prepping and cook time: 30 mins
1 packet fresh thick Hokkien noodles (IGA or Coles/Woolies - follow packet for cooking instructions)
2 medium chicken breasts, cut into 1cm slices
100 ml oil for cooking
1 white onion, cut into medium size wedges
2 cloves of garlic, roughly minced
1 tbsp ginger, julienned
4 sprigs spring onion, cut into 3cm pieces
300g broccoli (cut small florets, keep stalks on it)
1/2 medium red capsicum, thinly sliced
200g snow peas, top and tails
1/2 bunch coriander, roughly chopped for garnish
Marinade for chicken:
3 tbsp soy sauce
1 tbsp sugar
1 tsp salt
1 tsp pepper
1 tsp sesame oil
1 tbsp Lainey's chilli oil
Combine all ingredients in a medium sized bowl. Add the chopped chicken and marinate, set aside for 15 minutes.
Put a wok on medium heat, once heated up add 3 tablespoons olive oil.
Throw in onions; sautée, then add garlic, ginger and spring onions. Sautée for a few minutes then add chicken.
Lower the heat, continue to toss & combine ingredients for another 4 minutes.
Add broccoli, toss for a minute then add the rest of the vegetables. Keep tossing until chicken and vegetables are all combined.
Make sure the noodles are cooked and drained, put aside to be added to the stir-fry.
Add noodles to stir-fry, toss together until noodles are combined with mixture. Season with salt and pepper, as required.
Plate up, garnish with coriander and extra Lainey’s chilli oil.