Hoisin and Chilli Chicken
2 Tbsp hoisin sauce
2 Tbsp soy sauce
2 Tbsp Chinese rice wine
2 Tbsp Chilli sauce
300 g Chicken breast, sliced
2 cakes of dried egg noodles
1 Carrot, sliced
1 red bell pepper, sliced or diced
1 Cup spinach
1 Spring onion (Scallion), finely sliced
1. Mix the hoisin, soy, rice wine, and chilli in a small bowl. Add the chicken and set aside to marinade for about 15 minutes.
2. Bring a saucepan of water to the boil and add the egg noodles, cook following the package directions.
2. Heat a dash of oil in a wok or large fry pan. Add the chicken and fry until cooked. Add the vegetables and stir fry for a couple of minutes (excluding the spring onion). Add the cooked and drained noodles and stir fry until noodles are well coated with the sauce.
4. Serve garnished with spring onion.