Five Spice and Chili Chicken Noodles

"Found in Donna Hay's October / November 2012 magazine. Headed up 'Speedy Dinners'."
 
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Ready In:
15mins
Ingredients:
12
Yields:
4 helpings
Serves:
4
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ingredients

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directions

  • Cover the noodles with cold water and allow to stand for 15 minutes or until softened. Drain and set aside.
  • Place the rice flour, 5 spice, salt and chicken in a bowl and mix to coat. Heat half the oil in a wok or large non-stick frying pan over a high heat. add the chicken and cook in batches for 2 minutes, stirring, or until cooked through.
  • Remove and set aside.
  • Add the remaining oil, garlic, chili and broccolini and cook for a further minute. Add the stock and kecap manis, cover and cook for 2 minutes.
  • Serve with the chicken and noodles and top with green onion and extra chili.

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RECIPE SUBMITTED BY

Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.
 
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