Stir-Fried Chicken and Ginger Noodles
500g chicken thigh fillets
1 clove garlic, crushed
1/2 tsp sesame oil
2 Tbsp oil
1 red capsicum, sliced
2 tsp fresh grated ginger
125g broccoli, chopped
500g Hokkien noodles
2/3 cup water
1 Tbsp dry sherry
1 Tbsp oyster sauce
1 tsp cornflour
1 Tbsp soy sauce
6 green shallots, chopped
Cut chicken fillets into strips. Combine strips with garlic and sesame oil in bowl. Heat oil in wok or large pan, add chicken strips, stir-fry until lightly browned and tender. Stir in ginger, capsicum and broccoli, stir-fry for about 1 minute. Add noodles, water, sherry, oyster sauce and blended cornflour with soy sauce. Stir until mixture boils and thickens slightly, stir in shallots.