Name: Almond chicken and noodles
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 700 gram breast fillets, sliced thickly; 2 clove garlic, crushed; 1/4 cup (60ml) hoisin sauce; 1/4 cup (60ml) kecap manis; 2 tablespoon peanut oil; 1/2 cup (80g) blanched almonds; 4 green onions, sliced thinly; 1 piece brown onion (150g), sliced thinly; 420 gram fresh egg noodles; 200 gram choy sum, chopped coarsely; 1 cup (250ml) chicken stock

Ingredients

700 gram breast fillets, sliced thickly

2 clove garlic, crushed

1/4 cup (60ml) hoisin sauce

1/4 cup (60ml) kecap manis

2 tablespoon peanut oil

1/2 cup (80g) blanched almonds

4 green onions, sliced thinly

1 piece brown onion (150g), sliced thinly

420 gram fresh egg noodles

200 gram choy sum, chopped coarsely

1 cup (250ml) chicken stock

Method

1.Combine chicken, garlic, 2 tablespoons of the hoisin sauce and 1 tablespoon of the kecap manis in medium bowl.

2.Heat 2 teaspoons of the oil in wok; stir-fry almonds until browned. Remove from wok.

3.Heat remaining oil in wok; stir-fry chicken mixture and onions, in batches, until chicken is browned.

4.Place noodles in large heatproof bowl, cover with boiling water, stand 5 minutes or until just tender; drain.

5.Return chicken mixture to wok with almonds, noodles, choy sum, stock and remaining hoisin sauce and kecap manis; stir-fry until choy sum is just wilted.

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Ingredients

Method

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