Name: Fried noodles, chicken and buk choy
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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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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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