INGREDIENTS
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100ml Worcestershire sauce
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2 tablespoons oyster sauce
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2 tablespoons tomato sauce
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3 teaspoons soy sauce
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3 teaspoons honey
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3 x 150g pkt shelf-fresh ramen noodles
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2 tablespoons vegetable oil
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700g chicken thigh fillets, trimmed
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400g fresh stir-fry vegetable mix
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1 green shallot, thinly sliced diagonally
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2 teaspoons sesame seeds, toasted
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1 tablespoon drained pickled ginger
METHOD
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Step 1MIX THE STIR-FRY SAUCE Whisk together Worcestershire, oyster, tomato and soy sauces, honey and 2 tbs water in a small bowl until combined. Season with pepper.
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Step 2PREP THE NOODLES & CHICKEN Prepare noodles following packet directions. Heat half the oil in a wok or large frying pan over high heat. Cook chicken for 4 minutes each side or until cooked through. Add 2 tablespoonfuls of sauce mixture. Stir for 1 minute or until coated. Transfer to a chopping board and slice.
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Step 3LET’S STIR-FRY! Wipe wok clean. Heat remaining oil in wok over high heat. Stir-fry vegie mix for 3 minutes or until just tender, adding 2 tbs water halfway through cooking. Add noodles and remaining sauce mixture. Bring to a simmer. Cook, stirring, for 1-2 minutes or until thickened. Divide among bowls. Top with chicken, shallot, sesame and ginger, if using