Chicken & Noodle Stir Fry2016-04-19
- Servings : 4
- Cook Time : 10m
- Ready In : 10m
- 200g egg noodles
- 1⁄4 cup hoisin sauce
- 1⁄4 cup sweet chilli sauce
- 2 tbsps rice wine vinegar
- 2 tsps brown sugar
- 2 tbsps peanut oil
- 700g chicken breasts, thinly sliced
- 1 red onion, sliced
- 1⁄2 cup pineapple, cut into chunks
- 1⁄2 cup bean sprouts
- 1 tbsp freshly ginger, grated
- 1 red chilli, sliced
- 2 garlic cloves, crushed
- 1 tbsp fresh parsley leaves, chopped
Cook the noodles in a saucepan of boiling water following the packet directions or until the noodles are just tender. Drain well.
Combine the hoisin sauce, sweet chilli sauce, vinegar and sugar in a medium jug.
Heat half the oil in a wok or large frying pan over high heat until smoking. Add half the chicken and stir-fry for 3-4 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.
Heat the remaining oil in the pan over high heat. Add the onion, pineapple,bean sprouts, ginger, parsley, chilli and garlic, and stir-fry for 2-3 minutes or until just tender. Add the chicken and hoisin mixture, and toss until well combined. Add the noodles and toss until well coated in the sauce. Divide among serving bowls and top with extra parsley to serve.