Chicken & Hokkien Noodle Stir-Fry

Heat the vegetable oil in a large wok or frying pan over a medium-high heat. Add the 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 fresh Hokkien noodles in a heatproof bowl, pour over enough boiling water to cover the noodles and allow to soak for 2 minutes, separate with a fork and then drain. Note: be sure to add the correct amount of noodles in order for your dish to be perfectly balanced, just the way we planned it!

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 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.