Hokkien Chicken Noodles with Pak Choy and Mushrooms

Boil a kettle of water. Slice mushrooms. Julienne carrot (peeling is optional). Slice red chilli. Peel and dice garlic. Slice spring onion and keep white and green parts separate. Trim and roughly chop pak choy. Cut chicken into bite size pieces.

Place noodles in a large heatproof bowl and cover with boiling water. Let the noodles sit in the water for 3-5 minutes. Gently separate the noodles. Once the noodles are separated, drain and rinse with cold water. Coat noodles in sesame oil and set aside.

Heat a wok or deep sided pan on medium high heat with a drizzle of oil. Add mushrooms and white part of spring onion, cook for 2-3 minutes. Add chicken and garlic, cook for 3-4 minutes or until chicken is cooked through.

Add carrot, pak choy and half the chilli, cook for 1-2 minutes. Add noodles and mirin, oyster and soy mix, cook for 1-2 minutes or until noodles are warm.

Divide noodle stir-fry between bowls. Garnish with green parts of spring onion, sesame seeds and remaining chilli. Enjoy!

Boil a kettle of water. Slice mushrooms. Julienne carrot (peeling is optional). Slice red chilli. Peel and dice garlic. Slice spring onion and keep white and green parts separate. Trim and roughly chop pak choy. Cut chicken into bite size pieces.

Place noodles in a large heatproof bowl and cover with boiling water. Let the noodles sit in the water for 3-5 minutes. Gently separate the noodles. Once the noodles are separated, drain and rinse with cold water. Coat noodles in sesame oil and set aside.

Heat a wok or deep sided pan on medium high heat with a drizzle of oil. Add mushrooms and white part of spring onion, cook for 2-3 minutes. Add chicken and garlic, cook for 3-4 minutes or until chicken is cooked through.

Add carrot, pak choy and half the chilli, cook for 1-2 minutes. Add noodles and mirin, oyster and soy mix, cook for 1-2 minutes or until noodles are warm.

Divide noodle stir-fry between bowls. Garnish with green parts of spring onion, sesame seeds and remaining chilli. Enjoy!

Boil a kettle of water. Slice mushrooms. Julienne carrot (peeling is optional). Slice red chilli. Peel and dice garlic. Slice spring onion and keep white and green parts separate. Trim and roughly chop pak choy. Cut chicken into bite size pieces.

Place noodles in a large heatproof bowl and cover with boiling water. Let the noodles sit in the water for 3-5 minutes. Gently separate the noodles. Once the noodles are separated, drain and rinse with cold water. Coat noodles in sesame oil and set aside.

Heat a wok or deep sided pan on medium high heat with a drizzle of oil. Add mushrooms and white part of spring onion, cook for 2-3 minutes. Add chicken and garlic, cook for 3-4 minutes or until chicken is cooked through.

Add carrot, pak choy and half the chilli, cook for 1-2 minutes. Add noodles and mirin, oyster and soy mix, cook for 1-2 minutes or until noodles are warm.

Divide noodle stir-fry between bowls. Garnish with green parts of spring onion, sesame seeds and remaining chilli. Enjoy!

Boil a kettle of water. Slice mushrooms. Julienne carrot (peeling is optional). Slice red chilli. Peel and dice garlic. Slice spring onion and keep white and green parts separate. Trim and roughly chop pak choy. Cut chicken into bite size pieces.

Place noodles in a large heatproof bowl and cover with boiling water. Let the noodles sit in the water for 3-5 minutes. Gently separate the noodles. Once the noodles are separated, drain and rinse with cold water. Coat noodles in sesame oil and set aside.

Heat a wok or deep sided pan on medium high heat with a drizzle of oil. Add mushrooms and white part of spring onion, cook for 2-3 minutes. Add chicken and garlic, cook for 3-4 minutes or until chicken is cooked through.

Add carrot, pak choy and half the chilli, cook for 1-2 minutes. Add noodles and mirin, oyster and soy mix, cook for 1-2 minutes or until noodles are warm.

Divide noodle stir-fry between bowls. Garnish with green parts of spring onion, sesame seeds and remaining chilli. Enjoy!

Boil a kettle of water. Slice mushrooms. Julienne carrot (peeling is optional). Slice red chilli. Peel and dice garlic. Slice spring onion and keep white and green parts separate. Trim and roughly chop pak choy. Cut chicken into bite size pieces.

Place noodles in a large heatproof bowl and cover with boiling water. Let the noodles sit in the water for 3-5 minutes. Gently separate the noodles. Once the noodles are separated, drain and rinse with cold water. Coat noodles in sesame oil and set aside.

Heat a wok or deep sided pan on medium high heat with a drizzle of oil. Add mushrooms and white part of spring onion, cook for 2-3 minutes. Add chicken and garlic, cook for 3-4 minutes or until chicken is cooked through.

Add carrot, pak choy and half the chilli, cook for 1-2 minutes. Add noodles and mirin, oyster and soy mix, cook for 1-2 minutes or until noodles are warm.

Divide noodle stir-fry between bowls. Garnish with green parts of spring onion, sesame seeds and remaining chilli. Enjoy!

Boil a kettle of water. Slice mushrooms. Julienne carrot (peeling is optional). Slice red chilli. Peel and dice garlic. Slice spring onion and keep white and green parts separate. Trim and roughly chop pak choy. Cut chicken into bite size pieces.

Place noodles in a large heatproof bowl and cover with boiling water. Let the noodles sit in the water for 3-5 minutes. Gently separate the noodles. Once the noodles are separated, drain and rinse with cold water. Coat noodles in sesame oil and set aside.

Heat a wok or deep sided pan on medium high heat with a drizzle of oil. Add mushrooms and white part of spring onion, cook for 2-3 minutes. Add chicken and garlic, cook for 3-4 minutes or until chicken is cooked through.

Add carrot, pak choy and half the chilli, cook for 1-2 minutes. Add noodles and mirin, oyster and soy mix, cook for 1-2 minutes or until noodles are warm.

Divide noodle stir-fry between bowls. Garnish with green parts of spring onion, sesame seeds and remaining chilli. Enjoy!