STIR-FRY CHINESE HOKKIEN NOODLES WITH SWEET CHILLI SAUCE

Serves

2

Ingredients

• 1 tablespoon vegetable oil

• 1 red onion, sliced

• Half clove garlic, chopped finely

• 300g chicken breast fillet, cut into cubes

• 3 tablespoons Trident Stir-Fry Fish Sauce

• Salt and pepper

• 200g white mushroom, sliced thinly

• 50g butter, cut into cubes

• 2 x 200g packets Trident Hokkien Noodles

• 2 tablespoons light soy sauce

• 7 tablespoons Trident Sweet Chilli Sauce

• 1 stalk fresh coriander, chopped finely

• 1 egg (beat the egg then fry and cut into slices for plating)

• Coriander leaves, for garnish

Instructions:

• Put the vegetable oil into heated wok. Add the red onion and garlic and cook until the onion sweats.

• Add the chicken breast, Trident Stir-Fry Fish Sauce and salt and pepper, to taste. Stir evenly then add the mushroom. Add the butter and mix well. Let it simmer for a while.

• Add the Trident Hokkien Noodles, then the light soy sauce, Trident Sweet Chilli Sauce and fresh coriander stalk. Mix well.

• Serve hot and place the egg slices and coriander leaves on top for presentation.