Chicken & Hokkien Noodle Stir Fry

Heat the vegetable oil in a large wok or frying pan over a medium-high heat. Add the chopped chicken thighs and stir fry for 2-3 minutes or until golden and cooked through. Remove the chicken from the pan and place on a plate (leave any oil in the pan behind to cook the veggies in step 5).

Place the hokkien noodles in a heatproof bowl, pour over boiling water and allow to soak for 1 minute. Drain.

In a small bowl, combine the Thai chilli jam and soy sauce with a splash of water.

Place the same wok over a medium-high heat. Add the carrot, capsicum, spring onion and garlic and stir fry for 1 minute. Add the chilli jam mixture to the wok with the hokkien noodles and chicken. Stir fry for 1-2 minutes or until heated through and well combined. Add the lemon juice and then remove from the heat and stir through the basil leaves.