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Chicken meatball noodle stir-fry

Chicken meatball noodle stir-fry
Photography by Ian Wallace. Styling by Louise Pickford.

Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Chicken

Chicken meatball noodle stir-fry
INGREDIENTS

500g thin hokkien noodles
625g minced chicken
2 green onions, sliced thinly
1 cup coarsely chopped fresh coriander
2 fresh long red chillies, sliced thinly
1/2 cup (35g) stale breadcrumbs
1 tablespoon vegetable oil
1 bunch gai lan, chopped coarsely
1/4 cup (60ml) oyster sauce
2 tablespoons sweet chilli sauce
1/2 cup coarsely chopped fresh mint
METHOD

1. Place noodles in large heatproof bowl, cover with boiling water; separate with fork, drain.
2. Combine chicken, onion, half the coriander, half the chilli and breadcrumbs in medium bowl; season. Roll tablespoons of mixture into balls.
3. Heat wok, add oil; stir-fry meatballs, in batches, until cooked through. Remove from pan. Add gai lan; stir-fry 2 minutes or until tender.
4. Return meatballs to wok with noodles and sauces; stir-fry until noodles are heated through. Sprinkle with mint and remaining coriander and chilli.

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