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Five Spice and Chili Chicken Noodles

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“Found in Donna Hay's October / November 2012 magazine. Headed up 'Speedy Dinners'.”
READY IN:
15mins
SERVES:
4
YIELD:
4 helpings
UNITS:
US

Ingredients Nutrition

Directions

  1. Cover the noodles with cold water and allow to stand for 15 minutes or until softened. Drain and set aside.
  2. Place the rice flour, 5 spice, salt and chicken in a bowl and mix to coat. Heat half the oil in a wok or large non-stick frying pan over a high heat. add the chicken and cook in batches for 2 minutes, stirring, or until cooked through.
  3. Remove and set aside.
  4. Add the remaining oil, garlic, chili and broccolini and cook for a further minute. Add the stock and kecap manis, cover and cook for 2 minutes.
  5. Serve with the chicken and noodles and top with green onion and extra chili.

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