Chicken and Hokkien Noodles

This is an easy dish that I make using fresh herbs grown in my garden. The mint and basil give it a fresh summer taste.

Serves

4

Ingredients

• 1 tablespoon soy sauce

• 1 tablespoon Trident Stir-Fry Oyster Sauce

• 1 tablespoon char sui sauce (Chinese BBQ sauce)

• 2 tablespoons sugar

• 2 teaspoons five-spice powder

• Shallots, sliced thinly

• 2 skinless chicken breast fillets

• 2 tablespoons oil

• 2 x 200g packets Trident Hokkien Noodles

• 50g mixed fresh herbs (fancy lettuce, basil, mint leaves)

• Lemon, cut into wedges, to serve

Instructions:

• Combine soy sauce, Trident Stir-Fry Oyster Sauce, char sui sauce, sugar,
  five-spice powder and shallots. Add whole chicken breasts, cover and marinate for one hour.

• Heat oil in wok, add chicken breast and fry both sides until brown. Add sauce from the bowl, heat on low and leave to simmer for 15 minutes.

• Meanwhile add Trident Hokkien Noodles to a bowl and cover with boiling water for 2 minutes. Drain and divide across 4 plates, with mixed fresh herbs on the side.

• Slice the pan-fried chicken and place on top of the Trident Hokkien Noodles. Drizzle over any extra sauce from wok.

• Serve with a wedge of lemon.

Tips:

• Mix all ingredients together whilst eating.

• A pork tenderloin can be used in place of the chicken.