Recipe by Pneuma
An Australian recipe winner from Paul Greene NSW.
Top Review by Kumquat the Cat's friend
This was amazingly good! Note that since I'm a vegetarian, I used substitute chicken strips for the meat. Also, since I used this recipe for the Australian Bush Tucker ZWT 5 challenge, I picked it for the lemon myrtle but had to substitute lemon grass because, as far as I know, you can't get lemon myrtle in NYC. Also, instead of plum sauce I used hoisin, and instead of hokkien noodles (found in the refrigerator section I think, but not in my city at all) I used dried bean noodles, and had to add some water (about 1 1/2 cups) to get them hydrated and cooked. This turned out really, really well despite my substitutions. I'd make this again, hands down. My only complaint would be the leftover vegetables that I couldn't use (bell peppers, aka capsicum, and red cabbage). Thanks for this!
- 2 chicken breasts, cut into strips
- 1 Spanish onion, sliced
- 1 teaspoon ginger, crushed
- 1 teaspoon garlic, crushed
- 2 tablespoons vegetable oil
- 1⁄2 green capsicum, sliced
- 1⁄2 red capsicum, sliced
- 1 carrot, sliced
- 1 (400 g) packet hokkien noodles
- 2 tablespoons soy sauce
- 2 tablespoons spicy davidson's plum sauce
- 12 snow peas
- 1⁄4 red cabbage (shredded)
- 1⁄2 teaspoon ground lemon myrtle
- 2 shallots, chopped (garnish)
Directions See How It's Made
- Stir fry chicken strips with onion, ginger, garlic and 1 tbsp oil until the chicken's cooked. Then remove.
- Add remaining 1 tbsp oil, capsicum and carrot; cook slightly then add the hokkien noodles, soy sauce, Davidson plum sauce and cooked chicken.
- Cook until noodles are hot then add snow peas, red cabbage and lemon myrtle, stir through. Garnish with shallots and serve.