Chicken & Plum Noodle Stir Fry
This Chicken and Plum Noodle Stir-Fry is bursting full of flavours and make the perfect dinner night option, Cook up a fresh start!
Ingredients
- Egg Noodle Nest
- Diced Chick Thigh
- Plums
- Bok Choy
- Spring Onion
- Garlic Glove
- Ginger Puree
- Chilli Flakes
- Hoisin Sauce
- Ketjap Manis
- Water for Sauce
- Salted Peanuts
Method
1. Cook the Noodles
a) Bring a saucepan of water to the boil with 1/4 tsp of salt for noodles.
b) When boiling, add noodles and cook for 4 mins.
c) Drain in sieve, run the noodles under cold water to stop them from sticking together, return to pan (off the heat).
2. Fry the Chicken
a) Meanwhile, heat a drizzle of oil in a large frying pan or wok on a medium-high heat.
b) When hot, add the diced chicken and season with salt and pepper. Fry, stirring occasionally until browned, 4-5 mins.
3. Prep
a) Meanwhile, halve the plums, remove the stones and chop each half in to 3 wedges.
b) Trim the bok choy then thinly slice widthways.
c) Trim and thinly slice the spring onion.
d) Peel and grate the garlic (or use a garlic press).
4. Stir-Fry time
a) Lower the heat to medium and add the plums to the pan with the chicken.
b) Stir-fry until the plums start to colour, 1-2 mins.
c) Stir in the garlic and ginger puree along with half the spring onion and the chilli flakes.
d) Stir-fry for another minute.
5. Finish up
a) Add the bok choy and stir fry until just soft, 1-2 mins.
b) Stir in the hoisin sauce, ketjap manis and water for the sauce, ensuring everything is well coated.
c) Drain the noodles and add them to the pan, stir together and cook until everything is piping hot, 1-2 mins.
6. Serve
a) Divide the chicken and plum noodles between your bowls.
b) Scatter over the peanuts and remaining spring onion.