Ingredients
Scale
- 1 teaspoon minced ginger
- 2 teaspoon minced garlic
- 1 tablespoons bbq sauce
- 2 tablespoons brown sugar
- 1/4 cup soy sauce
- 2 tablespoons Chinese cooking wine
- 600g chicken breast, thinly sliced
- 2 tablespoons peanut oil
- 1 red onion, cut into wedges
- 1 red capsicum, chopped
- 1 carrot, sliced
- 1 1/2 cup broccoli florets
- 450g packet fresh hokkien noodles
- 1 teaspoon sesame oil
Instructions
- Place ginger, garlic, bbq sauce, sugar, soy sauce and wine into a large bowl, mix.
- Add chicken, toss through sauce over to coat.
- Refrigerate for 2 hours.
- Heat frying pan on medium-high heat, add 1 tlb of peanut oil.
- Add chicken, cook for 3-4 minutes or until browned, transfer to a bowl.
- Cook noodles in a separate bowl, using packet instructions.
- Heat remaining oil, add vegetables, cook for 5 minute or until just cooked.
- Add chicken to wok, heat through.
- Using a fork separate noodles. Add noodles to frypan and drizzle sesame oil over top.
- Toss noodles with chicken and vegetables.
- Serve.
Notes
Chinese cooking wine can be found in the asian section at the supermarket.
- Prep Time: 20 mins
- Cook Time: 2 hours 15 mins
