Sticky Noodles

Ingredients

• 500g fresh hokkien noodles
• 2 1/2 tablespoons peanut oil
• 500g chicken breast fillet, thinly sliced
• 3 green onions, sliced diagonally
• 1/2 red capsicum, deseeded, sliced
• 125g baby corn, quartered lengthways
• 1 stick celery, thinly sliced
• 1/2 cup thick teriyaki marinade
• 1 tablespoon reduced-salt soy sauce
• 1/4 cup roasted peanuts, chopped (optional)

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Method 

1. Place noodles into a large heatproof bowl. Cover with boiling water. Stand for 3 minutes. Drain. Set aside.
2. Heat a wok over high heat. Add 1 tablespoon of oil and half the chicken. Stir-fry for 2 minutes or until chicken is cooked through. Remove. Repeat with 2 teaspoons of oil and remaining chicken.
3. Add remaining 1 tablespoon of oil to wok. Swirl to coat wok. Heat until hot. Add vegetables. Stir-fry for 1 minute.
4. Add chicken, noodles, marinade, soy sauce and peanuts to wok. Stir-fry for 1 minute or until hot. Serve.

Utensils

• Chopping Board
• Paring Knife
• Bowl
• Measuring jug
• Wooden Spoon
• Baking Sheet
• Baking rack for draining
• Pastry brush
• Cup for butter/oil
• Fork to whisk egg
• Stove top
• Spare butane bottles