Updated: Jul 19, 2018
200g packet dried egg noodles
2 teaspoons sesame oil
1/2 teaspoon five-spice powder
500g chicken breast, thinly sliced
2 teaspoons vegetable oil
3cm piece fresh ginger, peeled, finely grated
2 garlic cloves, crushed
150g oyster mushrooms, halved if large
200g snow peas, trimmed, halved
1/4 cup salt-reduced chicken stock
2 tablespoons salt-reduced soy sauce
1/4 cup oyster sauce
2 tablespoons sweet soy
2 cups bean sprouts, trimmed
Fresh coriander leaves, to serve
Sliced red chilli, to serve (optional)
Lime wedges, to serve
Step 1 - Prepare noodles following packet directions. Drain.
Step 2 - Combine 1 teaspoon sesame oil and five-spice in a bowl. Add chicken. Stir to coat.
Step 3 - Heat vegetable oil in a wok over high heat. Stir-fry chicken, in 2 batches, for 2 minutes or until browned all over. Transfer to a plate.
Step 4 - Add ginger and garlic to wok. Stir-fry for 1 minute or until fragrant. Add mushrooms. Stir-fry for 2 minutes or until softened. Add noodles, snow peas, stock and sauces. Stir-fry for 2 minutes or until heated through. Add remaining sesame oil, chicken and bean sprouts. Stir-fry for 1 minute or until chicken is cooked through.
Sprinkle with coriander and chilli.
Serve with lime.