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How to make Asian chicken & sweet corn noodles

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

450g pkt fresh hokkien noodles
2 sweet corn cobs, husks removed
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon coconut oil
4cm piece fresh ginger, peeled, cut into matchsticks
2 garlic cloves, thinly sliced
1 long fresh red chilli, deseeded, thinly sliced
227g can whole water chestnuts, drained
4 green shallots, cut into 4cm lengths
1 bunch gai lan, stems & leaves separated, chopped
1 tablespoon water
2 cooked roast chicken marylands, meat shredded (see notes)
2 teaspoons sesame oil
Lime wedges, to serve

Method

Step 1 Place the noodles in a heatproof bowl. Cover with boiling water and stand for 2 minutes. Separate noodles with a fork. Drain. Refresh under cold running water.
Step 2 Wrap the corn cobs in damp paper towel. Microwave on high for 3 minutes or until just tender. Remove kernels from cob.
Step 3 Combine the hoisin and soy sauce in a jug. Heat the coconut oil in a wok over high heat. Stir-fry the ginger, garlic and chilli for 30 seconds or until aromatic. Add the corn kernels, water chestnuts, shallot and the gai lan stems and stir-fry for 1 minute. Add the water and stir-fry for a further 1 minute or until tender crisp. Add the gai lan leaves, chicken and half the hoisin mixture. Stir-fry for 1 minute. Add noodles, sesame oil and remaining hoisin mixture. Stir-fry for 1 minute or until heated through. Serve with lime wedges.