Noodles with Chicken and Asparagus Recipe

Noodles with Chicken and Asparagus Recipe

2 x 200g packets egg noodles

2 tablespoons peanut oil

500g skinless chicken fillets,

  cut into thin strips

2 garlic cloves, crushed

1 teaspoon grated ginger

1 long red chili, seeds removed, sliced

1 red onion, sliced

1 bunch asparagus, ends trimmed,

  cut into 5cm lengths

¼ cup (60ml) oyster sauce

1 tablespoon soy sauce

1 tablespoon fish sauce

⅓ cup (80ml) chicken stock

Dash of sesame oil

¾ cup coriander leaves, plus extra to garnish

Method:

Cook the noodles according to packet directions, then drain and toss with 1 teaspoon of the peanut oil.  Heat 1 tablespoon of the oil in a wok.  Cook chicken in batches until golden and cooked through.  Remove and set aside.  Add remaining oil to wok with garlic, ginger, chili and onion and cook until onion is soft and fragrant.  Add asparagus and cook, stirring, for a further minute.  Return chicken to wok, add sauces and stock, and cook, stirring for 1-2 minutes or until sauce thickens.  Add coriander and noodles, and toss to heat through.  Sprinkle with a dash of sesame oil and extra coriander leaves and serve immediately.