- 600g fresh wide rice noodles
- 1/4 cup peanut oil
- 600g chicken tenderloins , tendon removed, halved lengthways
- 4 green onions, sliced diagonally
- 2 garlic cloves, finely chopped
- 115g baby corn, halved lengthways
- 1 bunch baby bok choy, trimmed, stems chopped, leaves separated
- 1 quantity Sweet soy, honey and ginger stir-fry sauce
- Place noodles in a heatproof bowl. Cover with boiling water. Stand for 1 minute or until just tender. Drain. Separate noodles and set aside.
- Heat a wok over high heat until hot. Add 1 tablespoon oil and swirl to coat. Add half the chicken. Stir-fry for 2 to 3 minutes or until light golden. Transfer to a plate. Repeat with oil and remaining chicken.
- Heat remaining 1 tablespoon oil in wok. Add green onions, garlic, baby corn and bok choy stems. Stir-fry for 1 minute. Return chicken and any juices to wok. Add sauce, bok choy leaves and noodles. Stir-fry for 2 minutes or until heated through. Serve.
Source: Taste
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