Stir Fry Noodles With Chicken And Macadamias Australian Food

STIR-FRY NOODLES WITH CHICKEN AND MACADAMIAS (AUSTRALIAN)

Stir-Fry Noodles With Chicken and Macadamias (Australian) image

Make and share this Stir-Fry Noodles With Chicken and Macadamias (Australian) recipe from Food.com.

Provided by UmmBinat

Categories Lunch/Snacks

Time 27m

Yield 2 units, 2 serving(s)

Number Of Ingredients 9

Ingredients

400 g hokkien noodles
1 tablespoon toasted sesame oil
250 g chicken breasts or 250 g tenderloin, sliced into thin strips
4 green onions, sliced on the diagonal (shallots)
1/2 half red capsicum, sliced thinly
75 g roasted macadamia halves
juice 1 lime
3 -4 tablespoons sweet chili sauce
1/2 half cup fresh coriander leaves

Steps:

Soak the noodles in boiling water for 1-2 minutes. Drain and set aside.
Heat the wok, add the oil and swirl it around. Throw in the chicken and stir-fry for 2-3 minutes or until golden all over. Add the shallots and capsicum and stir-fry for 30 seconds.
Add the drained noodles and toss well to combine. Add lime juice and sweet chill sauce and toss again.
Divide between two warm bowls. Garnish with coriander leaves.
Tip - 10-12 medium green prawns (cleaned, deveined, tails left on) can be substituted for the chicken.

STIR-FRY NOODLES

Stir-Fry Noodles image

Make and share this Stir-Fry Noodles recipe from Food.com.

Provided by Terese

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

500 g fresh hokkien noodles
3 tablespoons grapeseed oil
4 garlic cloves, chopped
3 bok choy, quartered
3 spring onions, cut diagonally
1 green capsicum, cut into strips
450 g bean sprouts
1/2 cup oyster sauce
2 tablespoons light soy sauce
1 tablespoon sugar
1 lemon

Steps:

Put the noodles into a pot of boiling salted water and cook for 2 minutes.
Drain and allow water to run on the noodles until they are cold.
Drain well.
Heat the oil in a wok and add the garlic.
Cook until the garlic is a pale golden colour.
Add the noodles and toss in the hot wok.
Add the oyster sauce, soy sauce and sugar.
Then the bok choy, spring onions, capsicum and bean sprouts.
Keep tossing in the wok until the vegetables are just cooked.
Before serving squeeze over the juice of a lemon.

Nutrition Facts : Calories 742.2, Fat 17.5, SaturatedFat 2.7, Cholesterol 105, Sodium 1952.9, Carbohydrate 123.4, Fiber 14.8, Sugar 18.8, Protein 33.1

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