Chinese BBQ Chicken & Glass Noodles

• Meanwhile, thinly slice carrot into half-moons.
• Roughly chop Asian greens.
• Thinly slice flat mushrooms (see ingredients) and 
long chilli (if using).
• Finely chop garlic. 

• Cut chicken breast into 2cm chunks.
• In a medium bowl, combine chicken, Asian BBQ seasoning and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing until browned and cooked through, 5-6 minutes.
• Remove pan from heat and stir in half the soy sauce mix and a splash of water until well coated. Transfer to a bowl and cover to keep warm.

• Wipe out frying pan, then return to high heat with a 
drizzle of olive oil. 
• Cook mushrooms until just softened, 2-3 minutes.
• Add carrot and cook until tender, 4-5 minutes.
• Reduce heat to medium, then add Asian greens and 
garlic and cook until fragrant, 1 minute.
• Add cooked noodles, hoisin sauce, remaining soy 
sauce mix, the vinegar and a good splash of water.
• Toss to combine and season to taste with pepper.