CHICKEN STIR FRY NOODLE RECIPE RECIPES

Blanch the broccoli florets by placing them in a covered microwave-safe dish with ¼ cup of water. Microwave for 2½ minutes at high power. Alternatively, blanch the broccoli in boiling water for 2 minutes.

Heat a wok until it is very hot and add the oil around the top edge so it runs into the bottom of the wok. Add the onion, garlic, ginger and chilli and toss until the garlic starts to brown, about 1 minute. Add the sliced chicken, season with a little salt and stir-fry until the chicken starts to brown. Add the oyster sauce, soy sauce, pepper, sugar and chicken stock, and bring to a boil. Taste the sauce forming in the wok. It should be strong and flavourful. Adjust the seasoning as desired.

Add the broccoli and noodles to the wok and mix well to combine. Continue to cook for about 2-3 minutes until the noodles are nearly al dente. Add the basil then pour over the cornflour mixture, stirring through until the sauce is thickened and coating the noodles. Transfer to a plate and garnish with basil leaves and fried shallots.

Adam's tip To separate hokkien noodles in their bag, poke a few holes in the bag and massage the noodles. Once separated, you can even microwave them in the bag before stirring them into the wok, which can really speed up the cooking process.

1. Place a large non-stick frying pan on a medium heat and toast the peanuts as it heats up, tossing regularly, then remove and set aside, leaving the pan on the heat.
2. Meanwhile, score the chicken lengthways at 1cm intervals, going about halfway through.
3. In a bowl, toss the chicken with 1 tablespoon each of olive oil, red wine vinegar and black bean sauce to coat. Cook in the hot pan for 3 minutes on each side, or until dark, gnarly and cooked through.
4. Cook the noodles in a large pan of boiling salted water according to the packet instructions.
5. Trim the broccoli (halving any thick stalks lengthways) and add to the water for the last 2 minutes.
6. Remove the chicken to a board. Use tongs to carefully drag the just-cooked noodles and broccoli with a bit of their water straight into the frying pan.
7. Pound half the peanuts in a pestle and mortar until fine, toss into the pan with the remaining black bean sauce until well mixed, then divide between your plates.
8. Slice the chicken and place on top, scatter over the remaining peanuts, drizzle with a little extra virgin olive oil, and dig in.

1. Place a large non-stick frying pan on a medium heat and toast the peanuts as it heats up, tossing regularly, then remove and set aside, leaving the pan on the heat.
2. Meanwhile, score the chicken lengthways at 1cm intervals, going about halfway through.
3. In a bowl, toss the chicken with 1 tablespoon each of olive oil, red wine vinegar and black bean sauce to coat. Cook in the hot pan for 3 minutes on each side, or until dark, gnarly and cooked through.
4. Cook the noodles in a large pan of boiling salted water according to the packet instructions.
5. Trim the broccoli (halving any thick stalks lengthways) and add to the water for the last 2 minutes.
6. Remove the chicken to a board. Use tongs to carefully drag the just-cooked noodles and broccoli with a bit of their water straight into the frying pan.
7. Pound half the peanuts in a pestle and mortar until fine, toss into the pan with the remaining black bean sauce until well mixed, then divide between your plates.
8. Slice the chicken and place on top, scatter over the remaining peanuts, drizzle with a little extra virgin olive oil, and dig in.