Chicken meatball noodle stir-fry
One-wok dinners are a mid-week blessing, this chicken meatball noodle stir fry is bound to become a firm favourite.
- 30 mins cooking
- Serves 4
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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
- 1Place noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.
- 2Combine chicken, onion, half the coriander, half the chilli and breadcrumbs in medium bowl; season. Roll tablespoons of mixture into balls.
- 3Heat wok, add oil; stir-fry meatballs, in batches, until cooked through. Remove from pan. Add gai lan; stir-fry 2 minutes or until tender.
- 4Return meatballs to wok with noodles and sauces; stir-fry until noodles are heated through. Sprinkle with mint and remaining coriander and chilli.
