Ingredients
Method
1.Cook noodles in large saucepan of boiling water, uncovered, until just tender; drain. Rinse noodles under hot water; cover to keep warm.
2.Meanwhile, heat half the oil in wok; stir-fry chicken, in batches, until tender. Remove from wok. Heat remaining oil in wok, add peas; stir-fry until just tender. Return chicken to wok with sauce, onion and radish; cook, stirring, until hot.
3.Combine noodles and coriander in large bowl; serve topped with chicken mixture.
Depending on the brand of kecap manis, the soy’s sweetness is derived from the addition of either molasses or palm sugar when brewed.
Note
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