Stir-Fried Rice Noodles with Chicken and Vegetables

Prep: 15m

Cook: 15m

Serves 4

 

Ingredients:

  • 1/4 cup (60ml) Maggi Oyster Sauce

  • 2 tbsp Pearl River Bridge Superior Light Soy Sauce

  • 1 tbsp Lee Kum Kee Chilli Garlic Sauce (optional)

  • 150g Erawan Pad Thai Noodles

  • 2 tbsp olive oil, divided

  • 500g Coles RSPCA Approved Chicken Mince

  • 120g fresh loose cup mushrooms, thinly sliced

  • 1 carrot, peeled, cut into thin matchstick-size strips (about 100g)

  • 1 small brown onion, thinly sliced (about 150g)

  • 1 spring onion, thinly sliced

 

Method:

Step 1:

  • In a small bowl, whisk the oyster sauce, soy sauce, chilli garlic sauce, if using, and 2 tablespoons water.

 

Step 2:

  • In a large pot of heavily salted boiling water, cook the noodles for 4-5 mins or until al dente.

  • Rinse the noodles under cold water.

  • Drain.

 

Step 3:

  • Heat 1 tablespoon of the oil in a wok or large heavy frying pan over medium-high heat.

  • Add the chicken and cook, without stirring, for 2 mins or until the chicken is well browned on the bottom.

  • Continue cooking, breaking up the chicken into small clusters, for 2-3 mins or until just cooked through.

 

Step 4:

  • Transfer the chicken to a heatproof bowl and set aside.

 

Step 5:

  • In the wok over high heat, heat the remaining 1 tablespoon oil.

  • When the oil is smoking, add the mushrooms, carrot and onion and stir-fry for 2 mins or until the mushrooms are tender.

  • Stir in the cooked chicken and then the sauce mixture.

  • Add the noodles and toss until well combined and heated through.

 

Step 6:

  • Divide the noodle mixture among 4 serving bowls.

  • Garnish with spring onion and serve immediately.

Pearce Vander MeedenComment