Chicken Noodle Stir Fry

Ingredients

Chicken Noodle Stir Fry

• 600 grams chicken thighs Note 1
• 250 grams hokkien noodles Note 2
• ½ cup soy sauce
• ½ cup honey
• ½ tablespoon minced garlic
• 1 tablespoon dried onion
• 1 tbs sesame seeds
• 1 red capsicum
• 410 grams corn spears drained, Note 3
• ½ tablespoon peanut oil
• 1 cup sliced shallots (green onions)
• salt and pepper to taste

Instructions

Chicken Noodle Stir Fry

1. Add soy sauce, honey, garlic and dried onion to a glass jar, seal and shake to combine
2. Use a knife to cut chicken thighs into small 1-2cm pieces
3. Use a knife to cut the capsicum into long thin pieces, discard stem and seeds
4. Cut the corn spears in half
5. Place hokkien noodles into a heat proof bowl and cover with boiling water, leave for 3 mins and use a fork to separate noodles. Drain and lightly shake to remove excess water.
6. Add oil to a fry pan and turn to a medium heat. Place chicken pieces into pan and cook for 3-4 mins until the juices run clear and the meat is no longer pink. Note 4
7. Add capsicum and corn spears to your pan and pour ½ the sauce over veggies and chicken.
8. Transfer the noodles into the pan and use tongs to mix them into the chicken and vegetables. Pour remaining sauce over noodles and continue to mix together using tongs as you go.
9. Sprinkle shallots over stir fry, stir them through, followed by sesame seeds.
10. Serve chicken noodle stir fry in bowls with chopsticks and additional sesame seeds, cracked pepper as desired.