Ingredients
- 300 g of coconut chicken breast, cut into strips
- 200 g of choi sum, leaves sliced and stalks finely sliced
- 1 tbsp of olive oil
- 300 g of amoy straight to wok ribbon rice noodles
- 1 tsp of chilli flakes
Method
Step 1
Heat a non-stick wok over a medium-high heat and add the olive oil. Once hot, add the chicken strips and all the marinade. Cook for around 4-5 mins, stirring often.Step 2
Add the finely sliced choi sum stalks and continue cooking and shaking the pan for another 2-3 mins.Step 3
Next, add the noodles, teasing them apart gently to loosen them, followed by the leafy part of the choi sum.Step 4
Toss the wok to combine everything and coat the noodles in the marinade. Cook for a further 2-3 mins. Check the chicken is cooked through before serving.Step 5
Divide the chicken noodles between two bowls and top with some chilli flakes if you like a little heat and spice.