Serving Size: 4

Ingredients

  • 400g Lian Huat Fresh Noodles
  • 150g chicken breast or firm tofu, cut into small cubes
  • 1 small carrot, cut into thin sticks
  • ½ cup corn kernels (fresh or frozen)
  • 1 small broccoli, cut into florets

Sauce Mix

  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce (or vegetarian mushroom oyster sauce)
  • 1 tsp honey (adds a touch of sweetness kids love)
  • 2 tbsp water

Method

Blanch Lian Huat Fresh Noodles in boiling water for 1–2 minutes. Drain and set aside.

Heat oil in a large wok or frying pan. Stir-fry chicken or tofu until cooked through. Remove and set aside.

Add carrot, broccoli, and capsicum to the pan. Stir-fry for 2–3 minutes until just tender. Toss in the corn.

Return chicken/tofu and add the noodles. Pour in the sauce mix and toss well until evenly coated.

Serve warm, and if you like, sprinkle with sesame seeds or a few chopped spring onions.