“I've adapted this recipe from an old Womens Weekly Chinese cookbook, it's proven to be a hit in my household. The original recipe was for beef, so I imagine you could substitute this in my recipe. I've used broccoli, capsicum and spring onions, but you could add whatever vegetables you like.”

Ingredients Nutrition


  1. For the chicken, cut into 3-4cm pieces and lightly pound with a meat mallet, so the chicken is of the same thickness.
  2. In a bowl, combine the water and corfour, mix until it is paste-like.
  3. To the bowl, add the soy sauce, black pepper, and sesame oil - mix well.
  4. Add the chicken to the bowl, toss to coat, and then refrigerate for 20 minutes.
  5. Combine the peanut butter, shaox hsi wine, curry powder, 5 spice powder, cayene pepper, water, soy sauce and sugar in a bowl. Stir until peanut butter has broken down and blended in with other ingredients. (Note: you might need to press down on the peanut butter with a spoon or fork as you're stirring).
  6. Heat up water in a saucepan for the noodles. Add the noodles to the saucepan and cook as per instructions. Drain and set aside.
  7. Heat up the oil in a wok and saute the chicken until browned. Remove and set aside.
  8. Add the onions (and a bit more oil if needed), and cook a few minutes until they become transparent.
  9. Add the garlic and cook a further minute or two.
  10. Return the chicken to the wok, and then add the sauce.
  11. Sit until boiling, then reduce heat and cook 4-5 minutes, stiring as needed.
  12. Add the vegetables and half the spring onions, toss through and cook 1-2 minutes (Note: I like my vegetables crunchy).
  13. Add the noodles to the wok, toss through - add a little more water if needed.
  14. Serve in bowls and top with spring onions.

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