Recipe

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.

Apr 12, 2007 2:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Chicken and oyster sauce noodle stir-fry
  • 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

Chicken and oyster sauce noodle stir-fry
  • 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.

Notes

This recipe is best made close to serving. Not suitable to freeze. Noodles suitable to microwave.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food