About this recipe:Try this next time you're pining for a takeaway. Soon, people may be knocking at your door for the recipe.
250g thin rice noodles or vermicelli pasta
1 teaspoon vegetable oil
1 teaspoon sesame oil
1/2 onion, chopped
1 clove garlic, minced
1 skinless, boneless chicken breast fillet - cut into 1cm pieces
1 tablespoon grated fresh ginger root
2 leaves bok choy, diced
60ml (2 fl oz) chicken stock
2 tablespoons dry sherry
1 tablespoon soy sauce
1 1/2 tablespoons hoisin sauce
2 spring onions, thinly sliced
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Method Prep:15min › Cook:20min › Ready in:35min
Cook noodles according to package instructions. Drain.
Meanwhile, in a large nonstick wok, heat oils over medium high heat. Sauté onion and garlic until softened. Stir in chicken, and cook until chicken browns. Stir in ginger, bok choy, chicken stock, sherry, soy sauce and hoisin sauce.
Toss noodles with chicken mixture until well coated. Serve warm sprinkled with sliced spring onions.