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Sweet Chilli Chicken Noodles:

  • Groundnut oil (peanut oil) 160.0 ml
  • Ginger, freshly grated 45.0 g
  • Green chilli, deseeded finely chopped 20.0 g
  • Fresh mushrooms, sliced 150.0 g
  • Turmeric, ground 25.0 g
  • Capsicum, julienne 150.0 g
  • Chicken breast, cooked shredded 1.0 kg
  • Vermicelli rice noodles, cooked 1.5 kg
  • Crushed dried chilli 5.0 g
  • Light soy sauce 150.0 g
  • White Vinegar 50.0 g
  • Eggs, beaten 6.0 pc
  • Sesame oil 50.0 ml
  • Spring onions sliced 50.0 g
  • Light soy sauce 150.0 ml
  • White Vinegar 50.0 ml
  1. Sweet Chilli Chicken Noodles:

    • Heat the groundnut oil in a wok, and when hot, stir-fry the ginger, chillies, mushrooms and turmeric for a few seconds. Cook for less than 1 minute. Add the red bell pepper, carrots, and bean sprouts and cook for another minute, then add the cooked chicken, and stir well to combine.
    • Add the noodles, and stir-fry well, for 2 minutes, then season with the chillies, Knorr Chicken Stock Powder, soy sauce, Knorr Thai Sweet Chilli Sauce and vinegar. Stir to combine.
    • Add in the beaten egg, stirring gently until the egg is cooked through, less than 1 minute. Then, season with sesame oil. Sprinkle over the spring onions, and serve immediately.