Hoisin Chicken Noodle Stir-Fry

When I’m coming up with a recipe, the three most important things I think about are flavour, convenience, and cost… and this one ticks all the boxes!

It comes together in one pan, only takes 25 minutes, and tastes like you’ve put in way more effort than you actually have.

I picked up a few @changsasianfood staples from the end of aisle display at Coles (on sale at the moment), which made this such an easy weeknight dinner to throw together.

Serves 4

Ingredients

Stir-fry:

2 tbsp olive oil

2 packets Chang’s Super Lo-Cal Wide Noodles

500g chicken thigh, cut into bite-sized pieces

1 tbsp Chang’s Tamari Light Soy Sauce

2 garlic cloves, finely chopped

1 bunch Chinese broccoli, stems and leaves separated, roughly chopped

4 spring onions, sliced (whites and greens separated)

1 carrot, thinly sliced

Stir-fry sauce:

4 tbsp Chang’s Original Hoisin Sauce

2 tbsp Chang’s Tamari Light Soy Sauce

2 tbsp Chang’s Oyster Sauce

2 tsp rice wine vinegar

1 tbsp water

To serve:

Crispy chilli oil

Chang’s Crunchy Fried Noodles

Method

1. Rinse the konjac noodles under cold water, then drain well and set aside.

2. Place the chicken in a bowl with 1 tablespoon of the tamari soy sauce. Toss to coat and set aside.

3. For the stir-fry sauce, whisk together all of the ingredients in a small bowl. Set aside.

4. Heat a large pan or wok over high heat. Add the olive oil, then the chicken. Stir-fry for 4–5 minutes until browned and cooked through. Add the garlic and cook for a further minute until fragrant. Remove from the pan and set aside.

5. In the same pan, add a little more oil if needed. Stir-fry the carrot for 2 minutes, then add the Chinese broccoli stems and spring onion whites. Cook for a further 2–3 minutes until just tender.

6. Add the broccoli leaves, cooked chicken, noodles, and stir-fry sauce. Toss everything together, stirring constantly, until the sauce thickens slightly and coats all the ingredients. Remove from the heat and fold through the spring onion greens.

7. Divide between bowls and top with crispy chilli oil and Chang’s crunchy fried noodles to serve.

Tip: have all your ingredients prepped and ready before you start cooking. Stir-frying is a fast, high-heat process, so once your pan is hot, everything comes together quickly!