Chicken hokkien noodles

Chicken hokkien noodles require a bit of prep, but they are super fast to cook. You can substitute tofu for the chicken if you prefer. A great all-in-one fast & fresh wok meal. 
CHICKEN HOKKIEN NOODLES

Prep: 20 mins
Cook: 15 mins
Serves: 4

Ingredients

• 500g / 1 lb of hokkien noodles
• 2 tbsp / 40ml of sweet chilli sauce
• 3 tbsp / 60ml of tomato sauce / ketchup
• 2 tbsp / 40ml of soy sauce
• 2 tbsp / 40ml of water
• 1 tbsp / 20ml of vegetable oil
• 2 eggs, beaten
• 1 red onion, finely sliced
• 2 cloves of garlic, finely grated
• 1 tbsp / 20g of sambal oelek
• 400g / 14oz of chicken breast, diced
• 250g / 9 oz of green beans, halved
• 1 carrot, grated
• 1 red capsicum / red pepper, finely sliced
• 1 tbsp of crispy fried shallots / onions
• 1 lime, quartered

Method

1. Place noodles in a bowl and cover with boiling water. Leave for 10 minutes then strain.
2. Mix sweet chilli sauce, tomato sauce/ketchup, soy and water in a bowl or jug and set aside.
3. Heat half the oil in a wok or frying pan. Add beaten eggs and stir until just scrambled. Remove from pan and set aside.
4. Heat remaining oil in the pan and fry the onion and garlic for 2 minutes. Add sambal oelek and diced chicken, tossing constantly over a high heat until the chicken is cooked.
5. Add green beans, carrot and capsicum/red pepper and fry for 2 minutes. Add an extra tablespoon of water to aid the cooking process and stop the food from sticking.
6. Add the drained noodles to the wok or pan, then the sauce mixture and egg. Toss together on a high heat until heated through.
7. Sprinkle with crispy fried shallots/onions, and serve immediately with lime wedges.

TIP
Try diced firm tofu as an alternative to the chicken. Add more veggies if you’d like.