Chicken noodle nanjing

Makes a scrummy lunch or light meal.

Sauce

2 Tbsp	Soy sauce
2 tsp	Sugar
2 cloves	Garlic, crushed
½ tsp	Five spice powder
3 Tbsp	Olive oil, (or peanut oil)
1 tsp	Diced chilli

Garnishes

½ cup	Cucumber, diced
¼ cup	Roasted peanuts
¼ cup	Spring onion, chopped

Chicken

2 tsp	Canola oil
200 g	Minced chicken (Main)
1 Tbsp	Hoisin sauce
2 tsp	Soy sauce
2 tsp	Shao Xing Chinese rice cooking wine
½ tsp	Five spice powder
200 g	Udon noodles (Main)

Directions

1. Combine the sauce ingredients and place aside.
2. Place the garnishes in small bowls.
3. Heat the oil in a wok or frying pan on medium. Add the chicken and stir-fry until coloured. Press any lumps out with a fork. Add the hoisin sauce, soy sauce, cooking wine and five-spice. Stir-fry for 1-2 minutes.
4. Meanwhile, cook the noodles according to the packet instructions. Drain, reserving a half cup of the cooking water. Combine the water with the sauce ingredients. Place in 2 serving bowls.
5. Top with the noodles, chicken and garnishes.

See more of Jan's Asian recipes

• Spicy venison dumplings
• Asian squidlicious