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Chicken and noodle san choy bau
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Budget-friendly chicken and noodle stir-fry, low-fat and family-friendly. Serve in lettuce wraps for a tasty twist.
Ingredients:
  • 1/2 x 440g packet shelf-fresh thin hokkien noodles
  • 20.00 gm cornflour
  • 127.50 gm salt reduced chicken style liquid stock
  • 67.50 gm hoisin sauce
  • 48.80 gm oyster sauce
  • 42.00 gm soy sauce
  • 18.40 gm vegetable oil
  • 2 garlic cloves, crushed
  • 400g chicken mince
  • 100g fresh shiitake mushrooms, finely chopped
  • 225g can sliced water chestnuts, drained, thinly sliced
  • 375.00 ml bean sprouts, trimmed
  • 4 green onions, thinly sliced
  • 8 iceberg lettuce leaves
  • 1 long red chilli, sliced diagonally
Instructions:
  • Prepare the noodles according to the packet instructions. Drain and rinse under cold water until cooled. Make sure to drain well before proceeding.
  • Mix cornflour with half of the stock in a small bowl. Combine the rest of the stock and sauces in a jug.
  • Preheat a wok or large deep-frying pan over high heat. Add oil and swirl to coat. Stir in garlic and mince, cooking for 5 minutes until browned. Add mushrooms and water chestnuts, stir-frying for 3 minutes until mushrooms are softened.
  • Pour the sauces and cornflour mixture into the wok and stir-fry for 2 minutes until the sauce thickens. Add noodles, bean sprouts, and half of the onion. Toss everything until heated through. Divide the mince among lettuce cups, then top with the remaining onion and chili before serving.

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