Chilli Crusted Chicken Noodles

Total Time
5 mins
10 mins

This NEVER goes wrong, is quick, easy and healthy. On the table in 15 minutes. Even my conservative and fussy 16 yr old brother in law loves it. Flavour is amazing! (am drooling just writing the recipe!) Just wanted to mention that the chilli powder used is Australian chilli powder (ie hot stuff) not the milder variety used in making US/Mexican chilies!!

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  1. Combine chilli powder, cornflour and salt; thoroughly coat chicken slices.
  2. Heat peanut oil in wok over med-high heat, cook chicken in 4 batches, adding more oil between batches if necessary.
  3. Remove from wok and leave on paper towels to drain.
  4. Put hokkein noodles in a strainer and run under warm water, using your fingers to separate the noodles.
  5. Re-heat wok over medium heat, add a splash of oil and stir-fry carrot and spring onion for 1 minute.
  6. Add noodles and mirin, toss for 1 minute.
  7. Add oyster sauce and 2 tab water, stir through then cover and steam for 2-3 minutes.
  8. Add chicken, toss, cover and steam 30 seconds.
  9. Serve into warm bowls and enjoy!