Chicken meatball noodle stir-fry

ingredients

• • 500 gram thin hokkien noodles
  • 625 gram minced chicken
  • 2 green onions, sliced thinly
  • 1 cup coarsely chopped fresh coriander
  • 2 fresh long red chillies, sliced thinly
  • 1/2 cup (35g) stale breadcrumbs
  • 1 tablespoon vegetable oil
  • 1 gai lan (chinese broccoli), chopped coarsely
  • 1/4 cup (60ml) oyster sauce
  • 2 tablespoon sweet chilli sauce
  • 1/2 cup coarsely chopped fresh mint

method

• • 1

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

  • 2

    Combine chicken, onion, half the coriander, half the chilli and breadcrumbs in medium bowl; season. Roll tablespoons of mixture into balls.

  • 3

    Heat wok, add oil; stir-fry meatballs, in batches, until cooked through. Remove from pan. Add gai lan; stir-fry 2 minutes or until tender.

  • 4

    Return meatballs to wok with noodles and sauces; stir-fry until noodles are heated through. Sprinkle with mint and remaining coriander and chilli.