Ingredients
1 375g packet rice noodles
any width
2 tbsp sesame oil
1 clove garlic
finely sliced
1 tsp ginger
peeled and finely chopped
2 eggs
⅓ cup cooking wine
or chicken stock
1 cup broccoli florets
2 tbsp soy sauce
Use Gluten Free Soy Sauce if preferred
3 tbsp hoisin sauce
½ BBQ chicken
meat removed and shredded
Allergy Advice
Contains Eggs
Contains Gluten
Contains Sesame
Contains Soy
Equipment
- 1 large pot
- 1 wok
Instructions
- Cook ¾ of the packet of rice noodles in a large pot of boiling water according to the packet’s instructions. Drain and set aside.
- Bring a wok to a medium to high heat, and add sesame oil. Fry the garlic and ginger for 20 seconds then add eggs. Keep the eggs constantly moving around in the wok until cooked.
- Raise heat to high, and add the rice noodles and the wine or stock, stir through and cook for about 2 minutes.
- Add broccoli, soy sauce, hoisin sauce and shredded chicken. Stir through the noodles until evenly coated. Serve immediately.
Notes
Tip
Use Gluten Free Soy Sauce.
Tip
The noodles will break down into little pieces which are easy to eat.
Tip
I love roasting my own chickens so I know what goes into them, but if you are short on time, try and find a good BBQ free-range chicken.
Variation
You can also do this dish with fresh hokkien noodles which are delicious as well. You can find these in the refrigerated section of your supermarket.
