Asian Chicken

Hokkien Noodles with stir-fry chicken strips, flat mushrooms, bok choy and bean sprouts.

  • 1 Tbsp oil
  • 400 g stir-fry lean chicken strips
  • 1 cup sliced flat mushrooms
  • 4 cup chicken stock, salt-reduced
  • 1 bunch bok choy, stems sliced
  • 250 g Hokkien noodles
  • 1 cup bean sprouts
  • 1 tsp sesame oil
  1. Heat oil in a wok. Add chicken strips and cook until well browned. Remove and keep warm.
  2. Cook mushrooms, stock and bok choy stems for 5 minutes. Add noodles. Cook a further 3 minutes. Add chicken, bok choy leaves, bean sprouts and sesame oil. Cook until leaves and sprouts have started to wilt.
  3. Spoon into serving bowls. Serve immediately.

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