Name: Sweet and sour chicken noodle stir-fry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 450 gram packet hokkien noodles; 1 tablespoon vegetable oil; 1 white onion, cut into thick wedges; 500 gram packet frozen vegetable stir-fry mix; 575 gram jar sweet and sour sauce with pineapple; 1/2 large barbecued chicken, skin and bones discarded, meat coarsely shredded; 2 green onions, thinly sliced

Ingredients

450 gram packet hokkien noodles

1 tablespoon vegetable oil

1 white onion, cut into thick wedges

500 gram packet frozen vegetable stir-fry mix

575 gram jar sweet and sour sauce with pineapple

1/2 large barbecued chicken, skin and bones discarded, meat coarsely shredded

2 green onions, thinly sliced

Method

1.Soak noodles in boiling water in a heatproof bowl for 5 minutes. Stir to separate strands, then drain.

2.Heat a wok or frying pan over high heat. Add oil; swirl to coat surface. Add onion; stir-fry for 1 minute or until starting to brown. Add vegetables; stir-fry for 2 minutes or until starting to soften. Add sauce and noodles; stir- fry for 1 minute or until heated. Add chicken; stir gently to combine.

3.Serve topped with green onion.

Fresh hokkien noodles are in the refrigerated food section of the supermarket. We used a frozen vegetable mix of baby corn, bamboo shoots, broccoli, green beans and carrot.
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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