Chicken & Hokkien Noodle Stir Fry
with Fresh Basil- Gluten
- Soy
- May contain traces of allergens
Use your noodle and choose noodles! This sumptuous stir fry is a veritable greatest hits of delicious flavours and fresh crispy veggies. We’re so excited to bring you this Thai chilli jam – the perfect balance of spicy and tasty. After this, we reckon you’ll be losing the Thai takeaway’s number too.
Ingredients
1 packet
chicken thigh
⅔ packet
Fresh Hokkien Noodles
(Contains: Gluten;)
1 tub
Thai Chilli Jam
(Contains: Soy;)
1
carrot
1
red capsicum
1 bunch
spring onions
1 clove
garlic
½
lemon
1 bunch
basil
Not included in your delivery
1 tsp
vegetable oil
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
Bring a kettle full of water to the boil. To prepare the ingredients, trim the chicken thighs and cut into 2 cm thick slices. Peel the carrot. Slice the peeled carrot and spring onion on the diagonal. Cut the red capsicum into strips, and peel and crush the garlic. Juice the lemon and pick the basil leaves.
Heat the vegetable oil in a large wok or frying pan over a medium-high heat. Add the chicken 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 enough boiling water to cover the noodles and allow to soak for 1 minute. Drain.
In a small bowl, combine the Thai chilli jam and salt-reduced soy sauce with a splash of water.
Place the same wok over a medium-high heat. Add the carrot, red 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, then remove from the heat and stir through the basil leaves.
To serve, divide the stir-fry between serving bowls.
