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Serving-size is a important component of your daily diet plan. You should compare the exact amount of this food you commonly eat into the serving size listed on the label. Eating large servings or parts can cause fat gain.

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How to make Hoisin chicken and noodle stir fry

Yield = 4
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 1 x 200g pkt Chang's Egg Noodles
  • 60ml (1/4 cup) Chang's Hoisin Sauce
  • 60ml (1/4 cup) sweet chilli sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons brown sugar
  • 2 tablespoons peanut oil
  • 6 (about 700g) chicken thigh fillets, thinly sliced
  • 1 brown onion, halved, cut into thin wedges
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 1 bunch broccolini, cut into 5cm lengths
  • 1 tablespoon freshly grated ginger
  • 2 garlic cloves, crushed
  • 1/2 cup fresh coriander leaves

Method

  • Step 1 Cook the noodles in a saucepan of boiling water following packet directions or until just tender. Drain well.
  • Step 2 Combine the hoisin sauce, sweet chilli sauce, vinegar and sugar in a medium jug.
  • Step 3 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.
  • Step 4 Heat the remaining oil in the pan over high heat. Add the onion, capsicum, broccolini, ginger 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 coriander to serve.