Recipes

Hokkien noodles with chicken and vegetables

Saturday, 13 September 2008

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500g chicken breast fi llets, sliced
2 tbsp soy sauce
2 tbsp sweet chilli sauce
1 tsp fresh grated ginger
1 clove garlic, fi nely chopped
7 tbsp vegetable oil
1 bunch pak choy (baby bok choy)
150g snowpeas, trimmed
½ red capsicum, cut into strips
150g button mushrooms, quartered
800g Hokkien noodles

Combine chicken, soy, sweet chilli, ginger and garlic
in a bowl. Stir and set aside to marinate for 5 minutes.
Meanwhile, heat 3 tbsp vegetable oil in a wok over
medium heat and cook half the chicken (reserving
marinade) for 3-4 minutes or until cooked. Remove
and repeat using 2 tbsp of oil and remaining chicken.
Remove from wok. Add another 2 tsp of vegetable oil
to the wok with the pak choy, snowpeas, capsicum
and mushrooms. Stir-fry for 2-3 minutes. Add chicken,
reserved marinade and 2 tbsp water and stir-fry for 2
minutes or until heated through. Soak Hokkien noodles
in a bowl of hot water for 2-3 minutes, stir to separate
then drain. Serve chicken with hot noodles. Serves 4

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15 Minutes Flat by Lynne Mullins, Copyright Fairfax Media Publications Pty Ltd

About the Author
Lynne Mullins is a food writer who has travelled extensively to master her culinary skills. She
writes a weekly food column in The Sydney Morning Herald Good Living section, and is the
author of five cookbooks: Noodles to Pasta (a finalist in the World Food Media Awards), Relish,
Whip it Up, Produce and now 15 Minutes Flat. She is a restaurant reviewer for The Sydney
Morning Herald Good Food Guide and has contributed to several magazines including Vogue
Living and Australian Gourmet Traveller. As well as her regular column in Sunday Life magazine,
Lynne also does cooking segments on television and talks to Glenn Wheeler each Saturday on
Sydney’s Radio 2UE about food and wine.
Available from all good bookstores: RRP $29.95 order direct from the Herald on
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