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Asian chicken & sweet corn noodles
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Effortless chicken noodle creation utilizing leftovers for efficiency and savings.
Ingredients:
  • 450g pkt fresh hokkien noodles
  • 2 sweet corn cobs, husks removed
  • 43.20 gm hoisin sauce
  • 42.00 gm soy sauce
  • 16.80 gm coconut oil
  • 4cm piece fresh ginger, peeled, cut into matchsticks
  • 2 garlic cloves, thinly sliced
  • 1 long fresh red chilli, deseeded, thinly sliced
  • 227g can whole water chestnuts, drained
  • 4 green shallots, cut into 4cm lengths
  • 1 bunch gai lan, stems & leaves separated, chopped
  • 20.00 gm water
  • 2 cooked roast chicken marylands, meat shredded (see notes)
  • 2 tsp sesame oil
  • Lime wedges, to serve
Instructions:
  • Place the noodles in a heatproof bowl and cover with boiling water. Let it stand for 2 minutes, then fluff the noodles with a fork. Drain and refresh under cold running water.
  • Wrap the corn cobs in a moist paper towel and microwave until tender, about 3 minutes. Then, remove the kernels from the cob.
  • Mix hoisin and soy sauce together in a jug. Heat coconut oil in a wok over high heat. Stir-fry ginger, garlic, and chili for 30 seconds until fragrant. Toss in corn, water chestnuts, shallot, and gai lan stems, stir-fry for 1 minute. Pour in water, stir-fry for another minute until tender-crisp. Stir in gai lan leaves, chicken, and half of the hoisin mixture, stir-fry for 1 minute. Add noodles, sesame oil, and the remaining hoisin mixture. Stir-fry for 1 minute until heated through. Serve with lime wedges.

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