1/3 cup oyster sauce
1/3 cup sweet chili sauce
500g fresh thick rice noodles (see note)
2 tablespoons peanut oil
4 to 6 chicken breast fillets, trimmed, thinly sliced
2 bunches asparagus, trimmed, cut into 5cm lengths
1 long red chilli, deseeded, thinly sliced lengthways
2 garlic cloves, finely chopped
1 teaspoon sesame oil
1 bunch baby bok choy, trimmed, leaves and stems separated, thinly sliced


Combine oyster and chili sauce. Cook noodles as usual. Rinse, drain, and set aside. Heat some of the peanut oil in wok or skillet. Stir fry chicken until cooked through. Add more peanut oil to wok, along with sesame oil. Toss in garlic, asparagus, and red chile. Stir fry for 2 - 3 minutes. Add noodles, sauces and bok choy and continue to stir fry until leaves wilt.

Note: In some places rice noodles aren't always easy to find. It depends on what kind of store you have near you. You may need to substitute those. You can use ramen noodles or thin pasta noodles. It won't be quite the same, but it still tasty.

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