Ingredients
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.
Related
Women's Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.
Ian Wallace
