Wok ON!

SAVOUR THE FLAVOUR OF VIBRANT MOUTH-WATERING STIR-FRIES

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Singapore Chicken and Noodles

SERVES 4

PREP & COOK 35 MINS

• 600g chicken thigh fillets

• 2 tblsps vegetable oil

• 2 medium carrots, halved lengthways, thinly sliced diagonally

• 1 bunch broccolini, trimmed, halved crossways

• 2 cloves garlic, crushed

• 200g packet Singapore Noodles Stir-Fry Sauce (see Tip)

• 440g packet shelf-fresh thin egg noodles

• 2 green spring onions, thinly sliced diagonally

1 Trim excess fat from chicken. Cut into 2cm-thick slices. Toss with half the oil in a bowl.

2 Heat a large, non-stick wok over a high heat. Add chicken in two batches. Stir-fry for 3 to 5 minutes, or until browned and cooked through. Remove.

3 Heat remaining oil in same hot wok. Add carrots and broccolini. Stir-fry for 3 to 4 minutes, or until vegetables are just tender.

4 Return chicken to wok with garlic, sauce and noodles. Stir-fry for a further 2 minutes, or until hot.

5 Serve topped with onions.

Vietnamese Beef Stir-Fry Salad

SERVES 4

PREP & COOK 25 MINS

• ½ x 300g packet rice vermicelli noodles

• 500g beef rump steak, trimmed, thickly sliced

• 2 tblsps fresh lemongrass paste

• 150g snow peas, halved lengthways