Fried noodles, chicken and buk choy

  • 30 mins cooking
  • Serves 4
  • Print


Fried noodles, chicken and buk choy
  • 250 gram dried rice stick noodles
  • 1 tablespoon peanut oil
  • 3 eggs, beaten lightly
  • 1 medium brown onion (150g), chopped finely
  • 2 clove garlic, crushed
  • 2cm piece fresh ginger (10g), grated
  • 500 gram chicken mince
  • 500 gram baby buk choy, chopped coarsely
  • 1/4 cup (60ml) soy sauce
  • 1/2 cup chopped fresh coriander
  • 3 cup (240g) bean sprouts


Fried noodles, chicken and buk choy
  • 1
    Place noodles in large heatproof bowl; cover with boiling water. Stand 5 minutes or until just tender; drain.
  • 2
    Brush heated wok with a little of the oil. Add half of the egg, swirl to cover base of wok; cook until set. Remove omelette from wok; repeat with remaining egg. Roll omelettes tightly; slice thinly.
  • 3
    Heat remaining oil in wok; stir-fry onion, garlic and ginger until onion softens. Add chicken; stir-fry until chicken is cooked through. Add buk choy, sauce and coriander; stir-fry until buk choy is just tender. Stir in noodles and sprouts. Serve topped with omelette.

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