- 3cm piece of ginger, finely grated
- 2 garlic cloves, finely grated
- 2 tbs honey
- 1/3 cup light salt-reduced soy sauce
- 1 tbs toasted sesame seeds, plus extra to serve
- 2 tbs peanut oil
- 1 red onion, sliced
- 400g chicken breast, thinly sliced
- 400g Button Mushrooms, sliced
- 1 red capsicum, chopped
- 100g snow peas, blanched
- 440g thin Hokkien noodles
- Optional: Sliced chilli and salt-reduced soy sauce to serve
| - Combine ginger, garlic, honey, soy and sesame in a bowl. Set aside
- Place noodles in a bowl. Place capsicum and snow peas in a separate bowl. Cover both with boiling water and set aside for 3 minutes. Drain
- Heat half the oil in a wok over high heat. Add onion and mushrooms stirring constantly for 3 minutes until softened and slightly brown. Add snow peas and capsicum, cook for 2 more minutes, then set aside. Reheat the remaining oil until smoking. Add chicken and cook for 4 minutes, stirring frequently until cooked through. Add soy sauce mixture and leave to bubble for 2 minutes, to thicken slightly
- Return all vegetables and blanched noodles to wok. Toss to coat and sprinkle with extra sesame seeds. Serve with sliced chilli and light soy sauce
|
