Ingredients for Chilli Crusted Chicken Noodles
- Chili Powder
- 2 tablespoons cornflour
- 1 teaspoon salt
- 2 tablespoons peanut oil (plus extra as needed)
- Chicken Breasts
- Spring Onions
- 1 medium carrot, thinly sliced
- 2 tablespoons mirin
- Hokkien Noodles
- 1 tablespoon oyster sauce
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How to Make Chilli Crusted Chicken Noodles
- In a bowl, combine 2 tablespoons Australian chilli powder, 2 tablespoons cornflour, and 1 teaspoon salt.
- Add the sliced chicken to the bowl and thoroughly coat in the chilli mixture.
- Heat 2 tablespoons peanut oil in a wok over medium-high heat. Cook chicken in 4 batches, ensuring not to overcrowd the wok. Add more oil between batches if needed.
- Remove cooked chicken from wok and place on paper towels to drain excess oil.
- Place hokkein noodles in a strainer and rinse under warm water, using your fingers to separate the noodles.
- Re-heat the wok over medium heat. Add a splash of oil and stir-fry the sliced carrots and spring onions for 1 minute.
- Add the noodles and mirin to the wok, tossing for 1 minute until heated through.
- Stir in 1 tablespoon oyster sauce and 2 tablespoons water. Cover the wok and steam for 2-3 minutes.
- Add the cooked chicken to the wok, toss to combine, cover, and steam for 30 seconds.
- Serve immediately in warm bowls and enjoy!
Nutrition Information (Approximate per serving)
Sodium
90 g
Sugar
24g
Fat
30g
Carbs
63g
