Ingredients 200g dried Chinese wheat noodles
2 tbsp peanut oil
2 red chillies, chopped
2 tbsp shredded ginger
600g gai lan (Chinese broccoli), sliced
3 tbsp hoisin sauce
1/4 cup soy sauce
1 tbsp sugar
Crispy Chicken 2 chicken breast fillets, sliced
2 eggs, lightly whisked
1 cup rice flour
2 tsp five-spice powder
1 tsp salt
peanut oil for shallow-frying
Cook the noodles in a saucepan of boiling water for 3 minutes or until soft. Drain and set aside.
To make the crispy chicken, dip the chicken pieces into the egg white, then toss in the combined rice flour, five-spice powder and salt. Heat oil in a non-stick frying pan over high heat and cook the chicken a few pieces at a time until golden.
Heat oil in a non-stick frying pan over high heat. Add the chillies and ginger and cook for 2 minutes.
Add the gai lan, hoisin sauce, soy sauce and sugar and cook for 4 minutes or until the vegetables are tender.
Toss through the noodles.
To serve, place the noodle and gai lan mixture on serving plates and top with the crispy chicken.