Full ingredients list:
150g dried egg noodles
1/4 cup liquid no-added-salt chicken stock
2 tablespoons liquid honey
1 1/2 tablespoons hoisin sauce
1 teaspoon cornflour, dissolved in 1 tablespoon water
400g chicken breast, thinly sliced
2 cloves garlic, minced
1 large carrot, cut in matchsticks
200g green beans, trimmed, sliced diagonally
1 cup corn kernels
1/4 small head green cabbage, trimmed, shredded
Nutritional information (per serve)
Instructions and steps:
Step 1Cook noodles in a large saucepan of boiling water following packet directions. Drain well and set aside.
Step 2Meanwhile, mix stock, honey, hoisin and cornflour in a small jug. Set aside.
Step 3Spray a wok with oil and place over a high heat. Stir-fry chicken in batches for 2-3 minutes or until golden. Transfer to a plate and set aside. Return wok to a high heat. Add garlic, carrot and 1 tablespoon water. Stir-fry for 2 minutes. Add beans and corn then stir-fry for 2 more minutes. Add cabbage and stir-fry until wilted.
Step 4Return chicken to wok and add reserved noodles and sauces. Stir-fry for 1-2 minutes or until well combined, sauce has thickened slightly and noodles are heated through.
Make it gluten free: Use rice noodles instead of egg noodles. Use gluten-free hoisin sauce. Check stock and cornflour are gluten free.
About this recipe
First published: October 2013