2 cups chicken thigh fillets or breast finely sliced
Splash Ayam Honey Soy sauce (one bottle should do 3 stir-fry)
1 dessertspoon of light Soy sauce
2 cups chopped spring onion
1 tsp chopped garlic
1 tsp grated ginger
2 cups diced red capsicum
1 dessert spoon Rice Bran oil
½ cup chicken stock
1 packet of Winko Taiwanese noodles washed in cold water and drained.
*A handful of either peanuts or cashews for crunch
Small Daikon finely chopped
Heat the wok and add the oil, when its smoking add the chicken and stir till it colours up, approx 1 to 2 minutes. Add the ginger and garlic and all other vegetables, stirring for a minute or two, then add the sauces and noodles. Stir and add the stock. Add the nuts and serve.
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