Name: Five-spiced chicken and noodles
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 gram dried thin egg noodles; 600 gram chicken breast fillets, sliced thinly; 2 tablespoon cornflour; 1 teaspoon five-spice powder; 2 tablespoon peanut oil; 1 medium red capsicum (200g), sliced thinly; 3 clove garlic, crushed; 3cm piece fresh ginger (15g), grated; 1 cup (80g) bean sprouts; 4 green onions, sliced thinly; 2 tablespoon dark soy sauce; 2 tablespoon sweet chilli sauce; 2 tablespoon water

Ingredients

250 gram dried thin egg noodles

600 gram chicken breast fillets, sliced thinly

2 tablespoon cornflour

1 teaspoon five-spice powder

2 tablespoon peanut oil

1 medium red capsicum (200g), sliced thinly

3 clove garlic, crushed

3cm piece fresh ginger (15g), grated

1 cup (80g) bean sprouts

4 green onions, sliced thinly

2 tablespoon dark soy sauce

2 tablespoon sweet chilli sauce

2 tablespoon water

Method

1.Cook noodles in large saucepan of boiling water until tender; drain.

2.Combine chicken, cornflour and five-spice in medium bowl. Heat half the oil in wok; stir-fry chicken, in batches, until browned. Remove from wok.

3.Heat remaining oil in wok; stir-fry capsicum, garlic and ginger until capsicum is tender. Return chicken to wok with noodles, sprouts, onion, sauces and the water; stir-fry until hot, season to taste.

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Ingredients

Method

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