Name: Chicken and oyster sauce noodle stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 375 gram dried rice stick noodles; 1 tablespoon sesame oil; 1 tablespoon peanut oil; 600 gram chicken thigh fillets, sliced; 350 gram asparagus, chopped coarsely; 375 gram fresh baby corn, halved; 2 cloves garlic, crushed; 1 cup (250ml) oyster sauce; 1/2 cup chopped garlic chives

Chicken and oyster sauce noodle stir-fry

Quick, tasty and packed full of goodness, this delicious Asian stir-fry combines chicken and oyster sauce to create a real flavour sensation.

Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

375 gram dried rice stick noodles

1 tablespoon sesame oil

1 tablespoon peanut oil

600 gram chicken thigh fillets, sliced

350 gram asparagus, chopped coarsely

375 gram fresh baby corn, halved

2 cloves garlic, crushed

1 cup (250ml) oyster sauce

1/2 cup chopped garlic chives

Method

1.Place noodles in a large bowl. Add boiling water until noodles are fully submerged. Soak for a few minutes, gently stir through with a fork to separate strands. Drain under cold water. Set aside.

2.Add half the combined oils to a heated wok or large frying pan. Stir-fry chicken, in batches on medium-high heat for 4-6 minutes, or until browned and cooked through.

3.Heat the remaining oil in the wok. Stir-fry the asparagus, corn and garlic for 1-2 minutes, or until tender. Return chicken to wok with noodles and oyster sauce. Stir-fry until heated through. Stir in chives. Serve.