Hokkien Noodles With Five-Spice Chicken

Chef Kayser's Note:

This recipe has had RAVE reviews every time I have made it. If ever I need a simple quick dish to impress with .. this is it. From the Marie Claire Noodles recipe book. Thought I'd share it.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 800 g fresh hokkien noodles
• 1 bunch asparagus spear , sliced
• 500 g boneless chicken thighs , sliced
• 2 teaspoons five-spice powder
• 1 teaspoon fresh ground black pepper
• 1 small onion , chopped
• 2 garlic cloves
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon melted honey

Directions:

1. In a wok (if you don't have a wok, a large frying pan is ok) stirfry chicken until golden and tender. Make sure to get rid of the excess liquid that comes from the chicken while cooking.
2. Add the garlic, onion, five spice, and black pepper and stirfry for a further 3 minutes until onion goes transparent.
3. Add the asparagus and noodles. Separate the noodles as you throw them in the wok. Stir fry for another 3 minutes.
4. Add the soy, oyster sauce and honey and stirfry for 5 minutes.
5. Serve hot straight out of the wok.