You will have this on the table in less than 30 minutes, including preparation time.
The flavour is lovely, and far cheaper than buying take out. My kids loved it. As for me, I kept going back for more as it was really good.
And the noodles, these are my favourite ones. There are many noodles out there that I just don't like as they alter the flavour of the food, and not in a good way, these noodles are perfect.
If you can find baby asparagus, use it, it is amazing in this dish, if not, pick the thinnest asparagus bunch you can find.
This is super simple, and perfect when you need a quick and easy dinner.
375g dried rice stick noodles
1 tablespoon sesame oil
1 tablespoon peanut oil
600g chicken thigh fillets, sliced
350g asparagus, chopped coarsely
375g fresh baby corn, halved
2 cloves garlic, crushed
1 cup (250ml) oyster sauce
1/2 cup chopped fresh garlic chives
Add half a tablespoon each of the sesame oil and peanut oil in a wok or large frying pan. Stir fry the chicken in batches, until browned and cooked through, about 5 minutes. Once cooked, set aside until needed.
Add noodles to a large saucepan of boiling water. Boil, uncovered, until just tender 6-8 minutes (read packet instructions), drain.
While the noodles are cooking, heat the remaining oil in the wok. Add the asparagus, corn and garlic, stir fry for 1 minute. Add 1/4 cup water, cover the wok, simmer for 2 minutes.
Remove lid, return the chicken to the wok, stir through. Add the oyster sauce and another 1/4 cup water, stir to combine, cover, bring to the boil, simmer for 3 minutes.
Add the noodles and chives, stir it all through.
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