Chilli Chicken Noodles

:: Serves 4

:: Cooking time: Less than 30 minutes

Udon, wide Japanese noodles made from wheat flour, are available fresh or dried from Asian supermarkets. You can substitute any dried flat wheat noodle, but check the manufacturers instructions regarding preparation.

:: Tip: Dried Udon are available in different thicknesses, so the cooking time will vary depending on the size.

:: Ingredients

500g Udon
1 tablespoon peanut oil
3 cloves garlic, crushed
2 small fresh red thai chillies, seeded, chopped finely
500g chicken mince
¼ cup (60ml) kecap manis
½ cup (125ml) chicken stock
2 tablespoons finely chopped coriander
4 bok choy or other Asian green
1 cup (80g) bean sprouts
4 green onions, sliced thinly
1 red chilli, finely sliced, optional

:: Method

Cook noodles in large saucepan of boiling water, uncovered, until just tender; drain.
Meanwhile, heat oil in wok or large frying pan; stir-fry garlic and chilli until fragrant. Add chicken; stir-fry until cooked through. Add kecap manis, stock, coriander and bok choy; stir-fry until hot.

:: Serve chicken mixture on noodles; top with sprouts,onion and chilli if desired.