Stir-fried chicken, hokkien and rice noodles

Ingredients

• 250 g rice noodles (soak in water for about 10 minutes)
• 250 g hokkien noodles
• 300 g chicken breast fillet cut into thin slices
• 1 cup carrot
• 1 cup beans
• 1/2 small cabbage or Chinese lettuce chopped
• 1 medium sized onion chopped
• 1/2 tbsp garlic, minced
• 1 pc chicken broth cube
• 3 tbsp soy sauce
• 3 tbsp LKK Panda brand oyster sauce
• 3 cups water
• 1/2 tsp ground pepper
• LKK chiu chow style chilli oil
• 4 pcs calamansi, halved or 1 lemon, cut into quarter.

Method

1. In a large wok, sauté the garlic and onion. Add the chicken then let cook for 2 minutes. Add the chicken broth cube and water then simmer for about 10 minutes.
2. Put in the carrots, beans and cabbage and simmer for 2 minutes. Remove all the ingredients in the wok except for the liquid and set them aside.
3. In the wok with the liquid in, add the soy sauce, oyster sauce and ground pepper. Mix well.Add the hokkien noodles and soaked rice noodles. Mix well and cook until liquid evaporates completely.
4. Put-in the vegetables and meat that were previously cooked. Serve hot with calamansi or lemon and chili oil on the side.

Product used in recipe

• Lee Kum Kee - Panda Brand Oyster Sauce
• Lee Kum Kee - Chiu Chow Chilli Oil