Name: Chicken, vegetable and rice noodle stir-fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 500 gram fresh wide rice noodles; 1 tablespoon sesame oil; 500 gram breast fillets, sliced thinly; 250 gram oyster mushrooms, sliced thinly; 1/4 cup (60 millilitres) oyster sauce; 1 tablespoon fish sauce; 1 tablespoon white sugar; 2 teaspoon sambal oelek; 250 gram baby spinach leaves; 1/4 cup coarsely chopped fresh coriander

Ingredients

500 gram fresh wide rice noodles

1 tablespoon sesame oil

500 gram breast fillets, sliced thinly

250 gram oyster mushrooms, sliced thinly

1/4 cup (60 millilitres) oyster sauce

1 tablespoon fish sauce

1 tablespoon white sugar

2 teaspoon sambal oelek

250 gram baby spinach leaves

1/4 cup coarsely chopped fresh coriander

Method

1.In large heatproof bowl, cover noodles with boiling water. Separate noodles with fork; drain.

2.Heat oil in wok; stir-fry chicken, in batches, until browned all over and cooked through.

3.Add mushrooms to wok; stir-fry until just tender. Return chicken to wok with noodles, sauces, sugar and sambal oelek; stir-fry until heated through.

4.Remove from heat. Add baby spinach and coriander; toss gently to combine.

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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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