Spicy five-spice chicken noodles

Ingredients

200 g	Vermicelli
¼ cup	Rice flour
1 tsp	Chinese five spice
2 tsp	Sea salt
600 g	Chicken breasts, 3 fillets, thinly sliced (Main)
2 Tbsp	Vegetable oil
2	Garlic cloves, sliced
1	Red chilli, sliced, plus extra or reserve some to serve
2 bunches	Broccolini, trimmed
1 ½ cups	Chicken stock
1 Tbsp	Kecap manis
2	Spring onions, thinly sliced

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, five-spice, salt and chicken in a bowl and mix to coat.
3. Heat half the oil in a wok or large non-stick frying pan over high heat. Add the chicken and cook, in batches, for 2 minutes or until cooked through. Remove and set aside.
4. Add the remaining oil, garlic, chilli and broccolini and cook for a further minute. Add the stock and kecap manis, cover, and cook for 2 minutes.
5. Serve with the noodles and top with spring onions and extra chilli.

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