An easy dinner when your hungry for a crunchy delicious salad that will fill you up.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
¼ cup (60ml) Maggi Oyster Sauce
2 tbs Pearl River Bridge Superior Light Soy Sauce
1 tbs Lee Kum Kee Chilli & Garlic Sauce (optional)
150g Erawan Pad Thai Noodles
2 tbs olive oil, divided
500g Coles RSPCA Approved Chicken Mince
120g fresh loose cup mushrooms, thinly sliced
1 carrot, peeled, cut into thin matchstick-size strips (about 100g)
1 brown onion, thinly sliced (about 150g)
1 spring onion, thinly sliced
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Method
Step 1
In a small bowl, whisk the oyster sauce, soy sauce, chilli garlic sauce, if using, and 2 tbs water.
Step 2
In a large pot of heavily salted boiling water, cook the noodles for 4-5 mins or until al dente. Rinse the noodles under cold water. Drain.
Step 3
Heat 1 tbs of the oil in a wok or large heavy frying pan over medium-high heat. Add the chicken and cook, without stirring, for 2 mins or until the chicken is well browned on the bottom. Continue cooking, breaking up the chicken into small clusters, for 2-3 mins or until just cooked through. Transfer the chicken to a heatproof bowl and set aside.
Step 4
In the wok over high heat, heat the remaining 1 tbs oil. When the oil is smoking, add the mushrooms, carrot and onion and stir-fry for 2 mins or until the mushrooms are tender. Stir in the cooked chicken and then the sauce mixture. Add the noodles and toss until well combined and heated through.
Step 5
Divide the noodle mixture among 4 serving bowls. Garnish with spring onion and serve immediately.
Curtis Stone’s stir-fried rice noodles with chicken and vegetables
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
¼ cup (60ml) Maggi Oyster Sauce
2 tbs Pearl River Bridge Superior Light Soy Sauce
1 tbs Lee Kum Kee Chilli & Garlic Sauce (optional)
150g Erawan Pad Thai Noodles
2 tbs olive oil, divided
500g Coles RSPCA Approved Chicken Mince
120g fresh loose cup mushrooms, thinly sliced
1 carrot, peeled, cut into thin matchstick-size strips (about 100g)
1 brown onion, thinly sliced (about 150g)
1 spring onion, thinly sliced
Description
An easy dinner when your hungry for a crunchy delicious salad that will fill you up.
Method
Step 1
In a small bowl, whisk the oyster sauce, soy sauce, chilli garlic sauce, if using, and 2 tbs water.
Step 2
In a large pot of heavily salted boiling water, cook the noodles for 4-5 mins or until al dente. Rinse the noodles under cold water. Drain.
Step 3
Heat 1 tbs of the oil in a wok or large heavy frying pan over medium-high heat. Add the chicken and cook, without stirring, for 2 mins or until the chicken is well browned on the bottom. Continue cooking, breaking up the chicken into small clusters, for 2-3 mins or until just cooked through. Transfer the chicken to a heatproof bowl and set aside.
Step 4
In the wok over high heat, heat the remaining 1 tbs oil. When the oil is smoking, add the mushrooms, carrot and onion and stir-fry for 2 mins or until the mushrooms are tender. Stir in the cooked chicken and then the sauce mixture. Add the noodles and toss until well combined and heated through.
Step 5
Divide the noodle mixture among 4 serving bowls. Garnish with spring onion and serve immediately.
