Name: Ginger-plum chicken and noodle stir-fry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 450 gram hokkien noodles; 2 tablespoon vegetable oil; 600 gram chicken breast fillets, sliced thinly; 1 brown onion (150g), sliced thinly; 1 clove garlic, crushed; 3 centimetre piece fresh ginger (15g), grated; 400 gram packaged fresh asian stir-fry vegetables; 2 tablespoon sweet chilli sauce; 2 tablespoon plum sauce

Ingredients

450 gram hokkien noodles

2 tablespoon vegetable oil

600 gram chicken breast fillets, sliced thinly

1 brown onion (150g), sliced thinly

1 clove garlic, crushed

3 centimetre piece fresh ginger (15g), grated

400 gram packaged fresh asian stir-fry vegetables

2 tablespoon sweet chilli sauce

2 tablespoon plum sauce

Method

1.Place noodles in medium heatproof bowl, cover with boiling water; separate with fork, drain.

2.Heat half the oil in wok; stir-fry chicken, in batches, until browned.

3.Heat remaining oil in wok; stir-fry onion, garlic and ginger until onion softens. Add vegetables; stir-fry until just tender. Return chicken to wok with noodles and sauces; stir-fry until hot.

We used a 400g packet of prepared asian stir-fry vegetables for this recipe, available from supermarkets.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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