Name: Chicken, noodle and mushroom stir-fry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 450 gram hokkien noodles; 500 gram chicken thigh fillets, chopped coarsely; 1 clove garlic, crushed; 800 gram broccoli florets; 150 gram oyster mushrooms, halved; 1 medium_piece (170g) red onion, sliced thinly; 200 gram snow peas, halved; 1/4 cup (60ml) oyster sauce; 1 fresh red thai (serrano) chilli, sliced thinly

Ingredients

450 gram hokkien noodles

500 gram chicken thigh fillets, chopped coarsely

1 clove garlic, crushed

800 gram broccoli florets

150 gram oyster mushrooms, halved

1 medium_piece (170g) red onion, sliced thinly

200 gram snow peas, halved

1/4 cup (60ml) oyster sauce

1 fresh red thai (serrano) chilli, sliced thinly

Method

1.Rinse noodles under hot water, drain. Transfer to a large bowl, separate noodles with a fork.

2.Stir-fry chicken in a heated lightly oiled wok, in batches, until browned and cooked through. Remove chicken from wok.

3.Stir-fry garlic, broccoli, mushrooms and onion in wok until onion just softens. Return chicken to wok with noodles, snow peas and sauce, stir-fry until vegetables are just tender. Sprinkle with chilli, season to taste.

Snow peas can be replaced with sugar snap peas, if you like. Hokkien (or stir-fry) noodles are sold in cryovac packages in the refrigerated section of supermarkets.
Note

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.

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